Once upon a dream when I was bored in quarantine, I decided to start a food blog. Despite my long previous track record of having grand ideas, starting projects, and then not finishing them, I thought this was it. I was about to be a food blogger.
Alas, I realized that is was not only confusing, but also that I am not meant to be a food blogger. HOWEVER, I have a few absolute go-to, favourite, health-ified recipes that I need to share with you because they are EASY & DELICIOUS. I'm talking "there's no way this is healthy because it's so good" -type-of-good.
This is one of them.
Allow me to channel my far-fetched food blogger dreams while I share with you this dreamy banana bread squares....
Okay Chefs, originally, I wanted to make banana muffins. Then, I thought about washing the muffin tin, which is the WORST dish ever to wash. (Can you tell I really, really, don't like dishes?)
Last semester, I didn't have a muffin tin or a bread tin in my student house. So, I improvised.
And let me tell you, banana bread-muffin-squares are is not only just as tasty as the real deal, but also 19420x easier.
Seriously, these are so simple and you probably have all of the ingredients on hand already. I'm not saying these are as healthy as straight kale, BUT they are made with much better-for-you ingredients than pure butter and sugar (nothing wrong with those on occasion!). I actually feel GOOD after I eat these.
Ready? Let's get baking!
1/2C Oil - I used regular olive oil, but you could use melted coconut oil, or really anything else
1/2C Maple Syrup
3 mashed bananas - the riper, the better
1/4C Milk (I used almond)
2 eggs - Vegan option/substitute: use 2 flax eggs (1 flax egg = 1tbsp flaxseed mixed with 2.5tbsp water. Mix and let sit for 5 min so it becomes like a paste)
1tsp baking soda
1tsp cinnamon (at least)
Optional: 1/2C chopped walnuts, or another mix-in of choice
Servings: 16 squares
Preheat oven to 350˚F
Spray your pan with oil (alternatively, line it with parchment paper). I used an 8x8" baking dish (aka brownie pan)
Mix oil and maple syrup
Mash in bananas -> do it right in the bowl; no need for extra dishes!
Beat in milk and eggs so all liquid ingredients are mixed well
Add all dry ingredients (baking soda, cinnamon, salt, flour, oats) and mix until you have a batter
If the batter doesn't stir easily, add a small splash of milk. If the batter is liquid-ey, add a little extra flour or oats.
Stir in any add-ins (I highly recommend walnuts)
Pour into baking dish
Bake for 20-25min
Let it cool in the pan for 5 minutes (if you have the patience; I clearly don't) so they don't break into weird pieces when you cut
Cut into squares, serve, & enjoy!
Honestly, I'm not sure how long these will last because my batches always seem to disappear within 3 days... :)
If you want them to last longer, keep them in the fridge!
I hope you love these as much as I do!
I'll put my step-by-step picture instructions all together at the bottom since I get so annoyed when blog articles take forever to load because of all the pics :)
Update: This recipe is also amazing as regular banana bread - it just takes longer to bake (mine took around 45min)
Before: this is what your batter should look like - it is pretty liquid-ey for a batter, but that's what makes it so moist!
After: Just look at that crust aahhhh
Also this was "Sorry bread" I made for someone in my family. It worked ;)
Side note: I used a mix with equal parts brown sugar, cocoa powder, and cinnamon for the topping and it is AMAZING. It's dark from the cocoa, not being burnt!