Banana pastry- recipe
Hi! My name is Maya and today I will share with you my favourite banana pastry recipe, that always works perfectly!
Banana pastry has been my favourite dessert for as long as I can remember. My grandmother and I used to prepare it at least every other week. Her recipe was so simple, and it turned out to be a dessert that no one could resist. Last year, after a very long time, I found my grandmother’s banana pastry recipe, which reminded me of the most beautiful childhood memories.
Lately I’ve been focusing on a healthier lifestyle, and this divine pastry has been my weak spot. I decided to change the ingredients a bit, substitute them with a high quality ones and turn my favourite dessert into a completely healthy version, which also can be enjoyed by those who regularly watch what they eat and maintain their body weight on a daily basis.
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Instead of plain white sugar, I used coconut sugar made from coconut palm flowers. It gives a delicate caramel taste to the dessert, it is grown completely naturally and does not contain any additional colouring agents. This coconut sugar is not refined and is therefore much better for our health.
Instead of regular cinnamon powder, I used Ceylon cinnamon powder. Ceylon cinnamon powder is often used in cooking – as an ingredient or food supplement. It has exceptional benefits for our body, lowers blood sugar levels and stimulates insulin action, so it is recommended for people with diabetes, also lowers bad cholesterol levels, stimulates the metabolism and helps regulate digestion.
I substituted the regular butter with cocoa butter. The cocoa smell itself impresses you so much, that there is no need to mention the taste it adds to the dessert. Unlike regular cocoa butter, this cocoa butter is organically produced from quality cocoa beans, without any additives. Not only it is healthier, but also it is great for the skin because of its vitamin E content.
Last but not least – I added peanut butter with banana and vanilla flavour, which gives even richer flavour to the cake. No matter what your goals are, it’s a nutritious, delicious and healthy snack for the whole day, especially when you crave sweets, this time without a guilty conscience – it’s pure love in a jar!
Finally! We managed to substitute the most important ingredients for healthier ones and enjoy a super healthy banana pastry, without affecting the taste and excellence of it. Below is a tip on how you can prepare a vegan version.
-50%
Bio Banana & Vanilla Peanut Butter
Natural peanut butter enriched with vegan protein, banana and vanilla
£7.39 £3.70Ingredients for banana bread
- 1 package of baking powder
- 2 bananas
- 2 eggs
- 100 g cocoa butter
- 100 g coconut sugar
- 150 g all purpose flour
- pinch of Himalayan salt
- 2 TBS. peanut butter with banana and vanilla
- 1 tsp. Ceylon cinnamon powder
- 1 TBS. cocoa powder
Directions
- Prepare a small pan, put the cocoa butter and slowly melted it at a low temperature. While the butter is melting, mash the bananas with a fork. Take a bowl and pour melted cocoa butter, mashed bananas, peanut butter, eggs (or “flax eggs”) and coconut sugar into it. Mix everything well.
- In another bowl put the dry ingredients – flour, baking powder, cinnamon, cocoa powder and salt, mix all of it and add it to the first bowl which contains the wet ingredients and the bananas.
- Pour the dough into an 18 cm wide baking model and spread it evenly so that it is the same thickness everywhere. Preheat the oven to 170 degrees Celsius. Once heated, place the baking model in it and bake for about 40 minutes.
- After 40 minutes, check is the banana pastry is baked. This is done by inserting a toothpick into the banana pastry – if the dough does not stick to the toothpick, the cake is baked. Otherwise, leave in the oven for a few more minutes.
- Once the cake is baked let it cool down. Then sprinkle with ground coconut sugar and lemon sauce prepared with 420g ground coconut sugar, 75g of coconut oil and 3 tablespoons of freshly squeezed lemon juice. You may also use some nuts.
