Do you know my banana bread? This is quite similar but quicker and easier. Finio hasn’t been keen on muffins lately but loves these little, short squares. This cake takes up literally 5 minutes to prepare and on a hot summer days it’s just perfect straight from the fridge.
What age? The recipe contains egg but you can use just yolk or try vegan substitutes.
- • 3 ripe bananas
- • 1 egg (or egg yolk)
- • 1/2 cup flour (buckwheat)
- • 1 teaspoon baking soda
- • 2 tablespoons ghee or coconut oil (melted)
- • 1 tablespoon carob/cocoa (can be omitted)
- • 1 tablespoon raisins (it was too sweet for us)
- • optional: pinch of nutmeg and turmeric
- 1. Turn on the oven to 170C.
- 2. Melt ghee. Peel bananas and blend them with egg. Add slightly cooled ghee and blend again for 1 minute.
- 3. Place the flour, baking soda, spices (if you want to use them) and carob powder in a bowl and stir. Pour in banana mix. Stir till well combined. You can add raisins or fresh strawberries etc or skip it altogether.
- 4. Pour the mix in a small baking dish (20cm/20cm) lined with greased baking sheet. bake for 20-25 minutes. Let it cool down slightly and cut into stripes and then little squares (I had 20). You can cool down completely on a wire rack.
- Store on a counter for 1 day but best kept in a closed container in a fridge (up to 5 days). It freezes well.