Whenever you’re feeling peckish, a banana bar is perfect. The bar is filling and super tasty at the same time. Quick and easy to prepare with a fantastic topping on top.
Banana bars
The perfect snack between meals. You can quickly snack on this bar in the office or in your free time and be fit for further activities. Also try my delicious rice bar. You’ll be impressed here too.
Banana bars
Banana bars are always worth trying. Especially when you are tense and hungry, this snack is a great way to recharge your batteries.
Ingredients
- 50 g dried plums
- 200 g oat flakes
- 2 ripe bananas, approx. 120 g
- 4 medjool dates
- 100 ml water
- 1 tsp cinnamon
- 50 g wholemeal spelt flour
- 1-2 g baking powder
Glaze
- 300 ml soydrink
- 1 packet of vanilla pudding, approx. 37 g
- 20 g date flour
- 80 g mashed bananas optional
Instructions
- Pour hot water over the prunes and leave to soak for approx. 10 minutes. Then cut the prunes into very small pieces.
- Puree the Medjool dates with 100 ml water
- Peel the bananas and mash well to create a creamy mixture.
- Mix the dry ingredients and combine with the remaining ingredients.
- Pour the mixture into bar molds and press down.
- Bake in a preheated oven with top and bottom heat at 160 degrees Celsius for approx. 20 minutes.
- In the meantime, make the topping.
- Mix the vanilla powder with a little cold soy drink in a separate cup.
- Bring the remaining liquid to the boil, stir in the date flour and then add the custard powder with a whisk. Always stir quickly. Then leave to cool slightly.
- When the bars are ready, spread with the topping, leave to cool and remove from the tin.
Tip
If you don’t have a bar tin, you can simply bake the banana bars in a rectangular tin and then cut them into bars. The advantage of this is that you can quickly spread the topping all over the top.
Interesting to know
Bananas are a very healthy and mineral-rich food. They contain magnesium and potassium as well as other minerals. They taste sweet and are therefore also very suitable for baking cakes.
