When we came back from holidays, we and our neighbour were like ships in the night. As we landed in Sydney, she jetted off for Adelaide… But not before she’d left a stash of fruit and veggies in our kitchen. Amid the stash of fresh and healthy goodness were some over ripe bananas which were begging to be baked.
This slice is a delicious result of jet lag and wanting to be healthy because this slice is so easy and perfect for the jet lagged/lazy baker. Plus it requires just a handful of pantry staples. It’s also covered in fresh, homemade muesli which in my opinion, makes it basically a health food.
Talking of muesli, I was going to buy it, but then I realised I could just make it myself. I’ll add my “recipe” at the end of this post, but basically you can knock yourself out, with an oat, dried fruit and nut and seed combo. This quantity will make enough muesli for at least 2 batches of this slice with plenty over for you to enjoy as a cereal with milk/yoghurt or overnight oats. Just remember to store the left overs in an airtight container so you can enjoy it later. It’s like the recipe that keeps on giving. Of course, shop bought muesli will work just as well, just make sure it’s the untoasted version.
If you love banana bread, you’re going to love this light, moist bananay (yes, I totally just made up a word,) cakey base with that crunchy, golden muesli topping. One square just won’t be enough!
What’s your favourite kind of healthy food? Do you have awesome neighbours too?
Cuts into 24 squares
Ingredients
1 1/4 cups (185g) self raising flour
1 teaspoon cinnamon
80g cold butter, roughly chopped
110g firmly packed brown sugar
1 egg
1/4 cup (60ml) milk
2 large or 4 small bananas
1/2 cup (55g) untoasted muesli (shop bought or use ingredients below)
FOR THE MUESLI
100g rolled oats
25g almonds
25g walntus
25g sesame seeds
25g pepitas
25g pitted dates
How to – Traditional
- Preheat oven to 180C/160C fan-forced. Grease and line 20cm x 30cm pan.
- To make the muesli, chop nuts and dates finely and mix all ingredients together in a large bowl.
- Sift flour and cinnamon into a large and rub in the butter.
- Lightly beat the egg and mash the banana.
- Gently stir in the sugar, beaten egg, milk and mashed banana – being careful not to over mix.
- Spread the mixture into the prepared pan and sprinkle over the muesli. Store any left over muesli in an airtight container in the fridge for maximum crunchiness!
- Bake for about 25 minutes until golden.
- Cool slice in pan before cutting into squares.
How to – Thermomix
- Preheat oven to 180C/160C fan-forced. Grease and line 20cm x 30cm pan.
- To make muesli, chop dates 5 seconds on speed 8. Set aside. Add nuts and chop for 2/3 seconds on speed 7. Add all other ingredients including the dates and combine for 30 seconds on reverse speed 2.
- Place flour, cinnamon and butter into TM bowl and mix for 5 seconds on speed 6. Set aside.
- Add egg and bananas and mix for 3 seconds on speed 4.
- Add sugar and milk and mix for 5 seconds on reverse speed 3. Scrape down sides and base of bowl and repeat, mixing for a further 5 seconds on reverse speed 3.
- Spread the mixture into the prepared pan and sprinkle over the muesli. Store any left over muesli in an airtight container in the fridge for maximum crunchiness!
- Bake for about 25 minutes until golden.
- Cool slice in pan before cutting into squares.
