Banana (Zucchini) Coconut Bars

Coconut Banana Bar Gluten Free
So the hubs and I have decided to try to go for a semi-paleo diet for a while. I’m not going crazy – no way can I give up my sprouted beans or quinoa, or the occasional dairy indulgence, but we can do an updated version for ourselves and see where it goes, right? And maybe, just maybe, the little man can go along with it (fingers crossed).

Paleo baked goods are usually…how to put this nicely…less than appetizing.

They’re dry. They’re “healthy” tasting, with too much texture for kids’ tastes. They taste like stevia, which I am not a fan of in the slightest. But I really wanted to try a paleo dessert for the entire family, and I had some time, so I wanted to go for something new and (as always) delicious. I had three things sitting around that I forced myself to incorporate: 3 egg yolks, an overripe banana, and a zucchini. Thus, the banana coconut bars to end all banana coconut bars rose into being.

A few things to note:
  1. Turmeric is awesome in this recipe. It helps make the custard a beautiful yellow, to make it even sneakier, but turmeric also has about a billion amazing anti-inflammatory qualities that make kiddos healthier. It tastes like nothing in the recipe, so please use it!
  2. If you don’t like coconut, give the recipe a try without the coconut flakes in the crust. The custard definitely has a slight coconutty taste, but nothing overpowering. I would definitely skip the coconut cream on top if you’re not a coconut fan. Powdered sugar or regular whipped cream would work just fine on the top.
  3. This recipe takes very little time to actually make (maybe 20 minutes). But it does require patience and planning in advance. Probably not the best idea to make this at 5:30pm and expect to have it for dessert at 6:30, if you catch my drift.

What You Need

Crust:

  • 1 1/2 Cups Almond Flour. If you don’t have almond flour and don’t care about the gluten-free-ness of this recipe, you can try 3/4 cup of regular flour. I haven’t done this, but the conversion should work.
  • 1/4 Cup Sugar. GASP! Sugar?!?! Give me a break, it’s only a tiny amount. Use stevia if you’re a total paleo nerd.
  • 1/4 Cup Coconut Flakes. Not necessary, but yummy.
  • 2 Tbsp Tapioca Starch. This was ONLY because I already had it. Use cornstarch and it works the same.
  • 5 Tbsp Butter. You could use coconut oil if you were going full paleo – but butter is SO good in crust. I told you, I wasn’t going crazy.
  • Pinch of salt.

Banana Custard:

  • One Medium Zucchini.
  • 1 Tbsp Coconut Oil.
  • 1/2 tsp turmeric. I used dried, but you could add fresh if you had it.
  • One Overripe Banana (or at least nicely ripened).
  • 3 Egg yolks
  • 2 Eggs.
  • 1 Can Coconut Milk. Don’t skimp. Full fat it.
  • 1/2 tsp Vanilla.

Whipped Coconut Cream:

  • 1 Can of Chilled Coconut Cream (NOT COCONUT MILK). The cream is that hard stuff at the top of the coconut milk, so you’ll get a tiny bit if you use a can, but if you use the watery stuff underneath, you will not find yourself making coconut whipped cream…you’ll find a liquidy mess. So do yourself a favor. Buy some coconut cream and throw it in your fridge for any time you want to make this super easy bowl of deliciousness.
  • 2 Tbsp Honey.
  • 1 tsp Vanilla.

How to Do It + What it Looks Like

What do ya think?

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