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Monday, April 24, 2017

Recipe: Easy Vegan Banana Nut Bars (Gluten Free)

Easy Vegan Banana Nut Bars - gluten free, vegan, one bowl recipe, sugar free, egg free, dairy free, peanut free, low fat, healthy

Banana, walnuts, cinnamon... these Banana Nut Bars have to be one of my current favourite treats. 

In fact, they're the reason you'll find me purposely over-purchasing bananas when I do my grocery shopping.

Easy Vegan Banana Nut Bars - gluten free, vegan, one bowl recipe, sugar free, egg free, dairy free, peanut free, low fat, healthy

The second I see them brown and spotty, you can bet I'm checking to make sure I have all the ingredients to make them and switching the oven on to preheat. 

Best of all? These banana bars are super quick to make and they only require one bowl; making them the perfect quick and easy snack or dessert to whip up when you have last minute guests or just feel like something sweet.

Easy Vegan Banana Nut Bars - gluten free, vegan, one bowl recipe, sugar free, egg free, dairy free, peanut free, low fat, healthy

They're perfect for lunchboxes (but if you school is totally nut free, swap the nuts for chocolate chips or leave them out!) and freezer friendly too so you can make them in a huge batch to defrost and enjoy later on!

But first you need the recipe...
So let me share the recipe with you! >> 




Easy Vegan Banana Nut Bars - gluten free, vegan, one bowl recipe, sugar free, egg free, dairy free, peanut free, low fat, healthy

Easy Vegan Banana Nut Bars Recipe
makes 9 bars that are gluten free, peanut free, refined sugar free,
clean eating friendly, low fat, egg free, dairy free and vegan

2 ripe bananas, mashed (~150g or 2/3 cup mashed)
1/4 cup (60g) unsweetened applesauce 
1/4 cup (45g) coconut oil, melted 
1/3 cup + 1 tbsp (75g) coconut sugar or brown sugar 
1 1/3 cup (160g) gluten free plain flour 
1/2 tsp cinnamon (optional but recommended)
1 tsp baking powder
1 tsp baking soda 
1/4-1/2 cup walnuts 
  • Preheat your oven to 180C/355F. 
  • Line an 8" baking pan with baking paper and set aside. 
  • Mash your bananas and add in your applesauce, coconut oil and coconut sugar and mix until smooth.
  • Add in your flour, cinnamon, baking powder and baking powder and stir until just combined.
  • Stir through your walnuts and spoon your batter into your prepared tin, smoothing out the surface to form an even layer.
  • Bake for 20-30 minutes or until a skewer inserted into the middle removes clean. 
  • Allow to cool slightly before slicing and serving. 
  • This cake will keep in an airtight container at room temperature or in the fridge for 2-3 days or individual slices can be frozen to defrost and eat later.
But tell me, do you purposely over-buy bananas too for delicious baked goods? 
What's the last thing you baked?


    
   


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