Banana bread… who doesn’t love the good old banana bread? These squares go perfectly for a quick on-the-go breakfast, or just like I did, for a mid-morning coffee break drizzled with cashew butter! They are sweet and packed with nuts, hence they give you a hell lot of energy. Furthermore they are super easy to make and absolutely kids-friendly! And of course they’re dairy and also gluten free.
A very versatile recipe
I tried heaps of bananbread recipes and the truth is, with over-ripe bananas you actually cannot do anything wrong, ever! I was never disappointed. So usually as soon as I have too many “black” bananas, I just take a nice big bowl, mash them up and then throw in whatever I have available.
This means you can adjust and tweak this recipe as per your very own gusto. Don’t like hazelnuts? No worries, just swap the hazelnuts with cashews, or maybe almonds. Are you more of a fruit person? In this case you can just add some frozen blueberries or raspberries, or any other fruit you’re fancy. Depending on what ingredients you add the dough will be a bit more dry or wet. But that’s certainly no problem, as you can just correct the dough with some extra plantbased milk, if it’s too dry. Should it be too runny, just add some more flour, or some extra ground nuts until you get this smooth consistency of a banana bread dough.
This recipe is very versatile and the squares go best with some nut butter drizzle, in my case it was cashew butter. Should you feel like having a bit of a more indulging snack, go check out my chocolate marble cake with coconut, yumm!
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