I always grab bananas at the store to throw in smoothies or have for breakfast. This week I guess I forgot to eat them because they were brown and mushy before I knew it. I’d much rather life hand me brown bananas than lemons because bananas are a lot more fun to bake with. I couldn’t decide on making banana blondies or banana bread and ended up settling for something in between.
I intended these to be a healthy afternoon snack, but then covering them in chocolate and peanut butter seemed a lot more fun. They actually aren’t bad for you with their whole grains, fiber, natural sugars and a little bit of healthy fats. The squares are definitely sweet enough on their own—adding a drizzle on top just makes them that much better.
The topping I used was just a chocolate ganache made with 1/4 cup chocolate chips, 2 Tablespoons of maple syrup, and a Tablespoon of water and a peanut butter sauce made with 2 Tablespoons peanut butter, 2 Tablespoons of maple syrup, and a Tablespoon of water all mixed and drizzled on top. This would also be really delicious with a vanilla or peanut butter buttercream.
Whole Grain Banana Cake Squares
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients(Makes one 8 x 8 pan):
- 1 cup(2 large) mashed bananas
- 1/2 cup sugar
- 1/4 cup peanut butter
- 1/4 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup(80g) brown rice flour
- 1/2 cup rolled oats
- 1/2 teaspoon baking soda
- Preheat your oven to 350 degrees and grease an 8 x 8 baking pan.
- In a large bowl, beat together the mashed banana, sugar, peanut butter, oil, eggs, and vanilla.
- Add in the brown rice flour, oats, and baking soda and mix well.
- Pour the batter into the pan.
- Bake for 25-30 minutes until the center has set.
- Remove and let cool. Cover with frosting, ganache, or leave plan to serve.