Sometimes, if you go to a shop just before it closes, or even just as it opens, you’ll find things marked down because they are desperate to get rid of them- especially fresh produce!
That’s what happened here. I ran into the shops to grab a few essentials and spotted a few bags of very black, very sad looking bananas…I felt as if I had won the lotto…I remember getting so excited, grabbing every bag and forgetting what I had actually gone to the shops for (This wouldn’t be the first time)
Anyway, I got home and began my ‘banana series’ of baked goodies…So, fellow bakers out there…keep your eyes peeled for any fresh produce that has been marked down, there’s a recipe out there with its name on it!!! I actually think that’s quite a lovely philosophy on life 🙂
Now before I get all philosophical on you, here’s the recipe…
Banana & Cashew Blondies
Ingredients
- 3 ripe bananas, mashed
- 3 eggs
- 2 egg whites
- ½ cup cashew butter
- ¼ cup organic coconut oil, melted
- ¼ cup honey
- 1 tsp vanilla essence
- ¼ cup coconut flour
- ¼ cup almond flour
- 2 tsp cinnamon
- 1 tsp bicarb
- 1 tsp baking powder
- ¼ tsp Himalayan salt
- ¼ cup chopped cashew nuts
- ¼ cup dried banana chips
Instructions
Preheat oven to 180’ and spray a brownie tin with some cooking spray.
Add the banana, eggs, egg whites, coconut oil, honey and vanilla essence to a food processor and blend for 2 minutes.
In a separate bowl, add the coconut flour, almond flour, cinnamon, baking powder, bicarb and salt and mix until combined.
Gently fold in the banana mixture, making sure not to overmix.
Pour into the prepared brownie tin and top with the chopped cashew nuts and the banana chips.
Bake for 25-30 minutes.
Allow the blondies to cool fully before slicing.
what do you think?