Banana Coconut Cream Bars with Almond Crust
Ingredients
The crust
-
1 ¼
cups
almond meal
-
3
tablespoons
vegetable oil spread with no hydrogenated oils, melted
-
1
tablespoon
agave nectar
-
¼
teaspoon
cinnamon
-
⅛
teaspoon
salt
The coconut cream
-
1
can (13.5 or 14-ounce, or 414 ml)
canned coconut milk (regular, not light or beverage)
-
1
tablespoon
agave nectar
The filling
-
3
cups
sliced slightly green bananas (about 3 medium)
-
1
cup
canned crushed pineapple in 100% pineapple juice
-
1
teaspoon
vanilla extract
Instructions
- Preheat the oven to 350°F and coat a 9 x 9-inch glass baking dish with cooking oil spray.
- In a bowl, combine all crust ingredients and press into the bottom of the pan.
- Bake for about 13 minutes until golden and edges pull away slightly from the sides, then cool completely on a rack.
- Open the can of coconut cream and pour off the coconut water, then beat the solidified coconut milk and vanilla in a chilled bowl until medium peaks form.
- Fold in the agave nectar into the coconut cream.
- Toss the sliced bananas with 1 tablespoon of reserved pineapple juice, then gently fold in ⅓ cup of the prepared coconut cream.
- Spread the banana mixture on the baked crust, layer with crushed pineapple, and top with the remaining coconut cream.
- Chill for a few hours until very cold and serve the same or next day.
Nutrition Facts (estimated)
Servings
12
Calories
199
Total fat
14g
Total carbohydrates
16.5g
Total protein
4g
Sodium
53mg
Cholesterol
0mg
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