AuthorGeo FoodsCategoryBreakfastIngredients
Preparation
Heat the oven to 180°C. Lightly oil and line a 20cm deep square tin with baking parchment. Mash the bananas in a bowl until smooth, and then stir through the oil, egg and sugar. Fold through the muesli, most of the tropical mix and a pinch of salt. Spoon the mixture into the tin and sprinkle with the remaining tropical mix. Bake for at least 35-40 minutes, leave to cool in the tin, then turn out on to a board and slice into 10 bars. You can keep them in an airtight container for four days.
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· 3 tablespoons vegetable oil · 2 ripe bananas · 1 egg · 70 g brown sugar · 250 g nutty muesli · 100 g tropical dried fruit mixDirections
1Heat the oven to 180°C. Lightly oil and line a 20cm deep square tin with baking parchment. Mash the bananas in a bowl until smooth, and then stir through the oil, egg and sugar. Fold through the muesli, most of the tropical mix and a pinch of salt. Spoon the mixture into the tin and sprinkle with the remaining tropical mix. Bake for at least 35-40 minutes, leave to cool in the tin, then turn out on to a board and slice into 10 bars. You can keep them in an airtight container for four days.
Ingredients
Directions
Heat the oven to 180°C. Lightly oil and line a 20cm deep square tin with baking parchment. Mash the bananas in a bowl until smooth, and then stir through the oil, egg and sugar. Fold through the muesli, most of the tropical mix and a pinch of salt. Spoon the mixture into the tin and sprinkle with the remaining tropical mix. Bake for at least 35-40 minutes, leave to cool in the tin, then turn out on to a board and slice into 10 bars. You can keep them in an airtight container for four days.