Cook at home like the Swiss national cooking team
A delicious dessert can be prepared in just a few minutes using kitchen leftovers.
Time 5-10 mins: Preparation 35-40 mins: Baking time
- 260g ripe bananas (approx. 3 bananas)
- 120g flaked coconut
- 120g pistachios, ground or finely chopped
- 80ml maple syrup
- 1½ tsp cinnamon, ground
- 50g coconut blossom sugar
- 10g coconut oil
Preheat the oven to 160°C. Place the bananas, coconut flakes, ground pistachios, maple syrup and cinnamon in a bowl and mix well until combined. Grease a round tin or baking tray and line it with baking paper. Add the mixture and spread it evenly; it should be about 1.5 to 2 cm deep. Sprinkle with coconut blossom sugar and bake in the oven for 35 to 40 minutes.
Take the tin out of the oven and leave it to cool. Remove the cake from the tin. If necessary, cut around the edge gently with a knife so that nothing sticks to the baking tray or tin. If you’ve used a baking tray, the contents can be cut into squares or bars as desired.
Tip: Ripe or overripe bananas can be quickly and easily turned into a delicious snack. The recipe should be regarded as just one possible option; there are no hard and fast rules here. Instead of pistachios and coconut flakes you could use 240 g of ground almonds, or you could leave out the pistachios entirely and use only coconut flakes. You can also experiment with the recipe. As a rule, any variety of nut can be used. If you don’t have any ground nuts, simply chop whole nuts in a food processor. It doesn’t matter if some pieces turn out bigger than others as long as there are enough thoroughly ground nuts to allow the mixture to bind.
You can of course use any kind of sugar instead of coconut blossom sugar. By the same token, maple syrup can be replaced with date syrup, agave syrup or honey. Instead of cinnamon, you could try vanilla sugar, cayenne pepper or turmeric. Dried fruit is another very good option. Simply chop the dried fruit finely and add it to the mixture.
If desired, you can add an icing made from good coconut oil. Whip the coconut oil briefly, sweeten it with coconut blossom or maple syrup, for example, and then spread it on the baked mixture before cutting. If you want to make your traybakes prettier and give them a more interesting texture, sprinkle them with some coconut flakes and chopped pistachios.
We think this is a fantastic recipe, especially if you have kitchen leftovers or store cupboard items that you want to use up. And the results are not only quick but also good for you. The bars are an ideal snack and go wonderfully with a cup of coffee or tea. These delicious sweet treats will keep for up to 3 days in an airtight container.
Read more about the Swiss National Culinary Team at: www.hotelgastrounion.ch/skv