This is my go-to recipe whenever I’ve got a few ripe bananas sitting in the fruit bowl! It uses pantry staples you probably already have on hand, and comes together in one bowl – no fuss required. Serve with a dollop of Greek yogurt and some fresh raspberries.
Makes: 12-16 serves
Time to make: 25 minutes
Ingredients:
- 2 ripe bananas
- ¾ cup smooth peanut butter
- 1 egg
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 2 cups rolled oats
- 100g (3.5oz) dark chocolate
Method:
Preheat the oven to 180°C or 350°F. Line a rectangular baking tin with baking paper. We used a 26cm by 16cm tin.
Mash the bananas in a large mixing bowl. Add in the peanut butter, egg, maple syrup and vanilla. Whisk until smooth.
Stir in the baking powder, rolled oats, the chopped chocolate and a pinch of sea salt. Use a spatula to transfer the batter into the lined baking tin. Make sure to evenly spread the batter.
Bake for 20 minutes or until golden on top.
Allow to cool before slicing with a serrated knife.
Keep served in an air-tight container in the fridge for up to 3 days.
