Breakfast Banana Brownie Bars
It's not only Chocolate Covered Katie who eats cake for breakfast! I do too, and you can (and should) too! With all the cake and candy and other goodies eaten this time of the year, you need to start taking advantage of breakfast time, or you will not be able to eat all of them. However, breakfast should be the most nutritious and substantial meal of the day, so you cannot eat junk for breakfast. Are you with me? If not, you can as well head down to the comments and start arguing, and we will talk it over, ok? If you are with me, I will introduce to you these moist and tender breakfast banana brownie bars.
These bars are both fat-free and sugar-free (in the sense that no butter, oil, or sugar has been added) and have no chemical leaveners. They are soft, moist, and tender thanks to overripe bananas, dates, and nuts, but they are not very sweet. If you like them a little sweet, add 4 Tbsp. sugar. With the addition of 1/2 c. sugar, they could go for a healthy dessert. I like to call these bars "breakfast cake." When introducing these to your family, you could even call them "chocolate bread" so they will not think it is box brownies!
These breakfast banana brownie bars you can feel good about eating even for breakfast! They also go well in packed lunches as a little special, nutritious treat. At only 111 calories per piece, you canget yourself one or two! I like to serve them with my vanilla sauce for a nice creamy contrast.
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Here's how to make these breakfast bars:
Soak 1 c. dried dates in 1 c. hot water for about 10 min. or till they have softened.
Blend dates, date water, 4 Tbsp. roasted and salted peanuts or walnuts or cashews, 4 Tbsp. cocoa powder, and 1/2 tsp. salt in the blender till nearly smooth.
Add 2 c. mashed overripe bananas (about 5 large) and blend till smooth. It is preferable to measure the bananas mashed, as that is more precise. Also, overripe bananas are the best, as they yield maximum sweetness.
Pour the chocolate base into a pot and heat while stirring till it feels nice and warm to the finger but not burning. Stir in 2 tsp. instant dry yeast. Let mixture sit for 10 to 15 min. for the yeast to dissolve and start working. Stir again you should see small bubbles/holes as you stir.
While waiting, oil and flour a 9 x 11 in. pan . . .
. . . and chop 4 Tbsp. peanuts or walnuts.
Now, add 2 1/2 c. all purpose flour or spelt flour to the chocolate base.
Stir till flour is incorporated. Since this is a yeasted cake, it is okay to stir a little more than you would with a baking-powder cake.
The batter should be very thick, almost like a soft dough (or thick frosting!). It should hold it's shape for a moment when a spoon is dragged through it.
Pour the batter into the pan and sprinkle with the nuts.
Let rise till the batter has puffed up and fills about half a time more than before, 30 to 60 min.
Immediately, bake at 400 F for 35 to 45 min. or until a knife inserted in the center comes out clean and the cake has pulled back from the sides.
This cake makes about 24 bars. Serve them at room temperature or slightly warm. They are delicious with this super-simple vanilla sauce.
I'm looking forward to hearing what you think of this. Do you believe in "healthy" desserts? In eating cake for breakfast?
Serving Size:1 bar
Calories per serving:111
Fat per serving:2.0 g.
These bars are perfect for breakfast! They are fat-free and sugar-free, but still soft and moist. They are not very sweet, so if you like them a little sweet, add 4 Tbsp. sugar. With the addition of 1/2 c. sugar, they could go for a healthy dessert.
Hope you found this interesting. I should mention that it had been requested by Rob from Big Track Outfitters. of course always appreciate suggestions and comments.
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Posted in Real Estate Post Date 01/09/2016