Banana Cake Drops and Bars
Ingredients
- 3 large black bananas
- 75ml vegetable oil or sunflower oil, plus extra for the tin
- 100g brown sugar
- Two tablespoons of peanut butter
- Two tablespoons of any plant milk
- 3 tablespoons of oats or musli
- 225g plain flour (or use self-raising flour and reduce the baking powder to 2 heaped tsp)
- 2 heaped teaspoon baking powder
- 1 teaspoon cinnamon or mixed spice
- 1 dessert spoon dry ginger
- 2 dessert spoons chopped crystallised ginger
- 50g dried fruit or nuts (optional)
- Maple syrup for extra sweetness if required
- Extra plant milk if too dry
- Extra oats if too wet
Preparation
Mix all the ingredients together in a bowl.
Add maple syrup for extra sweetness and liquidity if needed.
Adjust consistency by adding extra plant milk if the mixture is too dry or extra oats if it is too wet, aiming for a firm but dropping consistency.
Shape the mixture into rounds for cake drops or press into a tin for a tray bake, and score the tray bake before baking to make cutting easier afterwards.
Bake at 150 degrees for 25 to 30 minutes; use a lower temperature to avoid burning due to fruit and nuts.
Decorate with crystallised ginger after baking.
Note that ginger is optional; you can use any dry fruit instead if preferred.
This recipe is flexible; reduce sugar or oil if desired, as peanut butter provides some oil.
Store in a tin for up to three days; it resembles banana bread in texture and taste.