This is my absolute favourite sweet treat recipe so far – i’ve been making it for over 2 years. Plantains are so versatile. This recipe uses the healthy fat and fibre filled coconut flour, yet doesn’t even need eggs to bind it! The squares are vegan, paleo, and nutritious AF. All I have left to say is that they’re like a delicious dense banana bread that won’t get completely squished in your lunch bag 🙂
makes 16 squares
- 5 extra ripe plantains (black spotty or fully black) (about 3.5 cups)
- ¾ cup coconut flour
- 3 tbsp. coconut oil
- 3 tsp. baking powder
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. allspice
- ¼ tsp. ginger
- 1 tbsp. vanilla extract
- ¼ tsp. sea salt
- optional topping: ¼ cup pumpkin seeds or sunflower seeds or thinly sliced plantain
Tip: if you don’t have all the spices on hand, omit the nutmeg, allspice and ginger. Just use 2 tsp of cinnamon or pumpkin pie spice instead!
- Preheat oven to 350, and grease an 8×8 baking pan with coconut oil.
- Peel the plantains. In a large bowl, using an emersion blender puree plantain flesh until smooth. Alternatively blend in a food processor.
- Add remaining ingredients and blend until smooth.
- Spread batter evenly into a baking pan. If desired, top the batter with pumpkin seeds, sunflower seeds, or thinly sliced plantain.
- Bake for 45-55 minutes, or until edges are browned.
- Let cool, and cut into 16 even squares.
- Store in an airtight container in the refrigerator or freeze for up to 3 months.