Light banana biscuits are perfect for breakfast, providing energy while being lighter than traditional versions. This recipe is sugar and lactose free, using maple syrup for sweetening and coconut oil instead. It’s a great way to use up overripe bananas!
Ingredients (mould size 17×8 cm on the bottom and 20×11 cm on the top, height 7 cm):
- 300 g ripe bananas (pulp)
- 250 g wheat flour (type 0)
- 85 g maple syrup
- 85 g room temperature coconut oil
- 80 g sugar-free rice milk
- 30 g egg yolks (about 2 egg yolks)
- 9 g baking powder
- Coconut oil (for lubricating the mould)
- Flour (for lubricating the mould)
- 20 g pecans (for decoration)
Preparation:
- Preparing the dough
Peel and mash the ripe bananas with a fork into a smooth paste. Add the maple syrup and egg yolks, then mix thoroughly with a whisk. - Combining the ingredients
Add the coconut oil and mix again, then sift in the flour and baking powder. Mix the dough with a whisk and add the rice milk. Mix until the dough is smooth and even. - Baking
Put the dough into the prepared mould (grease the mould with coconut oil and shake lightly with flour). Make a longitudinal cut with a knife and sprinkle with coarsely chopped pecans. - Baking in the oven
Bake in a preheated oven at 180 degrees for 50-55 minutes. Check for doneness with a stick, then let the biscuit cool in the tin before removing.
Storage:
Light banana biscuits will keep for up to 2 days at room temperature if covered with a bell jar. If desired, the keeks can also be frozen after baking.
Advice:
Coconut oil can be substituted with hazelnut oil for a stronger flavour. Alternatively, you can use regular vegetable oil. Instead of maple syrup, you can use agave syrup, but this will change the sweetness and flavour.
