No Waste Snickers Banana Bread

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1 hour 10 minutes (excluding setting in the fridge)

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This No Waste Snickers Banana Bread is a gluten-free recipe that transforms ripe bananas into an irresistible dessert.

This No Waste Snickers Banana Bread is a gluten-free recipe that transforms ripe bananas into an irresistible dessert.
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Ingredients

What do you need?

Quantity: 1 Banana Bread

4 very ripe bananas
200 g gluten-free oats
1 tsp cinnamon powder
1 tsp baking powder
2 tbsp agave syrup
50 g coconut oil
50 ml milk of choice

Date Caramel:
5 dates
2 tbsp peanut butter
2 tbsp milk of choice

Chocolate Topping:
1 bar of dark chocolate (preferably from Galler)
100 g shelled peanuts
Pinch of salt flakes

4 very ripe bananas
200 g gluten-free oats
1 tsp cinnamon powder
1 tsp baking powder
2 tbsp agave syrup
50 g coconut oil
50 ml milk of choice

Date Caramel:
5 dates
2 tbsp peanut butter
2 tbsp milk of choice

Chocolate Topping:
1 bar of dark chocolate (preferably from Galler)
100 g shelled peanuts
Pinch of salt flakes

Preparation method

How do you make this?

Preparation: Place the dates in a bowl and pour boiling water over them to soften.

Making the Banana Bread: Peel and mash the bananas in a large bowl. Mix in the oats, cinnamon powder, baking powder, agave syrup, coconut oil, and milk. Stir well until a smooth mixture forms.

Baking: Line a rectangular cake tin with baking paper. Fill the tin with the banana mixture, smoothing the top. Bake the banana bread in a preheated oven at 175°C for 45-50 minutes. Remove from the tin and let cool on a wire rack.

Making the Date Caramel: Remove the pits from the dates and place them in a food processor along with the peanut butter and milk. Blend until a creamy consistency is achieved. Add more milk if necessary for a smooth texture.

Setting: Place the date caramel in a piping bag and pipe a thick layer over the top of the cooled banana bread. Let it set in the fridge for at least 1 hour.

Chocolate Topping: Melt the dark chocolate in a bain-marie or microwave. Pour the melted chocolate evenly over the date caramel. Optionally drizzle some extra peanut butter on top and sprinkle with additional shelled peanuts and salt flakes.

Cooling: Allow the topping to harden before slicing and serving the banana bread.

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.