Oat Almond Flour Banana Cubes

Prep Time:     20 minutes
Cook Time:    25 minutes

Ingredients

• 1 and 2/3 cups (425ml) mashed very ripe bananas
• 1 and 1/2 cups (135 g) rolled oats
• 3/4 cup (84 g) almond flour or almond meal
• 1 and 1/2 teaspoons baking powder
• 2 tablespoons water (if the dough is too dry)

Optional

• 1/4 teaspoon fine sea salt (or adjust to preference)
• 2 to 3 tablespoons dark chocolate chips
• 1/2 teaspoon ground cinnamon
• 2 to 3 tablespoons raisins or cranberries (or mixed)
• Amaranth pops or hemp seeds

Instructions

1. In a large bowl, combine the bananas and oats. Let stand for 10 – 15 minutes.
2. Preheat the oven to 175C. Line a 22.5 cm baking pan with parchment paper (spray or grease the exposed interior sides)
3. After 15 minutes have passed, stir the bananas and oats, breaking down the oats and creating a relatively creamy mixture
4. Add almond flour, baking powder, and optional salt to the bowl (if using, cinnamon, raisins/ cranberries too). Stir until completely combined.  If the dough looks abit too dry, add some water
5. Spread the dough in the prepared pan, smoothing the top. Sprinkle the top with the chocolate chips and amaranth pops/ hemp seeds (pressed them down so that they don’t fall off)
6. Bake in the preheated oven for 22 to 25 minutes (if add water, might need up to 30 minutes) until the centre is set and the edges are golden brown. Cool completely on a cooling rack
7. Cut into squares

Notes

• If the dough is too dry, add some water to ensure the bars have enough moisture.
• Use very ripe bananas with brown spots, as they are sweeter and provide enough liquid. Otherwise, water may be needed.
• Store in the fridge for 3-5 days or in the freezer for up to 2 months. To reheat, use a mini oven or steam them (steaming adds extra moisture and is very comforting).
• You can replace hemp seeds, chocolate chips, and amaranth pops with shredded coconut; just sprinkle it on top.
• These are my go-to healthy snacks, perfect for morning or afternoon tea, and dessert! 

## Credit: I developed this recipe based on one from Power Hungry, with modifications based on my own experiences.