Well, bloggie friends, I’m moved into my new place! And couldn’t be happier. I can’t wait to explore the hood! I’ve already spotted a health food store, mentally noted at least a dozen restaurants to try and bought a loaf of fresh bread from a nearby bakery. Life is sweet. Now if only the rest of my boxes would unpack themselves…
Oh, and did I mention that my fridge now has a freezer?! Take that old apartment! I’m sure it will soon be filled with yummy baked goodies. And on that note, can someone tell me how to freeze things? I’ve had nary an opportunity to do such a thing so am clueless re: avoiding freezer burn. Help!
The recipe I’m sharing with you today was actually not made in my new apartment, but in my old apartment… um …two weeks ago. I know, bad blogger. Life got hectic! But the photos I took ages ago have been staring at me from my desktop for too long. I could wait no more to bring you Banana Coconut Bars.
B-t-dubs, if you think my pictures are prettier than usual, it’s because THEY ARE! That’s courtesy of my awesome new camera, which is courtesy of my more awesome, #1, best-in-the-world boyfriend who proudly encourages my pursuit of the arts. Yes, I am now the proud owner of an SLR. And my new apartment has natural light. Things are looking up!
Back to the food…
These bars were born of a combined need to use up a bunch of uber ripe bananas and my recent interest in coconut. Riddle me this: I was never a fan of coconut. I then made Super-Charge Me! cookies, which contain said ingredient. Ever since, I’m drawn to all things coconut! What?! I really do think those cookies are crack.
Here’s my recipe for Banana Coconut Bars:
3 ripe bananas, mashed
2 tablespoons molasses
1/3 cup unsweetened applesauce
1/4 cup agave nectar
1/4 cup maple syrup
2 cups white whole wheat flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsweetened shredded coconut
Preheat the oven to 350*F. Spray an 8×8-inch pan with cooking spray and set aside. In a large bowl, mix together mashed bananas, molasses, applesauce, agave and maple syrup until well blended. In a separate bowl, mix white whole wheat flour, baking powder, baking soda and salt. Stir dry ingredients into banana mixture until just blended. Stir in coconut. Pour into prepared pan and bake for about 50 minutes.
Coconut flakes! Banana chunks!
These were go-od. So good, in fact, that Dan ate nearly half the pan in one evening. So good that I’m sort of regretting giving him so many… They were super moist and banana-ey. Like delicious banana bread in little square form. And low in fat to boot!
What’s your favorite banana recipe?
Posted in Brownies & Bars, Muffins & Breads Tagged: agave nectar, banana, maple syrup, molasses, unsweetened applesauce, unsweetened shredded coconut, white whole wheat flour