Updated: Jan 1
A slice really can be a hearty and nutritious addition to your daily menu, be it sweet or savoury. This is such a versatile recipe that can be adapted to any time of day - warmed and light for a quick breakfast, packed in a lunch box, served with a cuppa for mid-morning/afternoon tea or even served with a light custard for a nourishing evening dessert.
I have designed this slice to be gluten and dairy free, while incorporating two of my favourite fruits in a new way. The humble banana and apple is a staple in almost every Aussie home, but often just used as a lunchbox filler or a go-to between meals. However, when combined, they make a beautiful flavour profile. Additionally, by cooking the fruit, you give it a new digestive quality. Sweet and soothing without any acidity or clash with other foods.
Extra bonus - this recipe is a great way to utilise your old bananas and apples sitting in the fruit bowl. Therefore, minimising waste and feeding the family with something delicious.
WHAT YOU WILL NEED
2 ripe medium-sized bananas
1/3 cup light flavoured olive oil
2 tbs flaxseed or LSA mix soaked in 6 tbs water (this is an egg substitute and please prepare this ahead of starting the recipe. It needs time to sit, combine and turn gelatinous in texture like an egg)
1 tsp organic vanilla essence (alcohol free)
1/2 cup almond, coconut or your chosen plant-based milk
3/4 cup coconut, jaggery or brown sugar
1 tsp cinnamon powder
1/2 tsp cardamom powder
1 cup brown rice flour
1/2 cup coconut flour
3 tsp baking powder
1 large apple finely diced (tart in quality is preferable, for example a Granny Smith or Pink Lady variety)
Pre-heat the oven to 180 degrees Celsius and line/lightly grease a medium sized slice tin or roasting pan.
In a large bowl, add the bananas and mash until smooth with a fork.
Add all the other wet ingredients (excluding the apple), combing well with a wooden spoon.
In another bowl, add all dry ingredients and combine well through your hands or a sifter.
Now combine the dry ingredients with the wet, and gently combine with a wooden spoon.
Sprinkle the diced apple over the mixture and fold in until just combined.
Pour batter into the prepared baking tin, making smooth with the back of your wooden spoon or spatula.
Bake for 40-45 minutes until golden brown and the skewer comes out clean.
Allow to cool for 10 minutes in the tin and then remove onto a cooling wrack.
Serve warm or cool with some whipped coconut cream and flaked coconut for a real treat!
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