Thai · Dessert
Thai Banana Coconut Bars
A Thai-leaned take on the classic banana bar, built on ripe mashed banana and coconut milk with desiccated coconut folded through the batter and toasted over the top as it bakes. The result is a dense, moist, fudgy-leaning bar with real tropical character rather than a generic banana blondie.
$1
12 minsPrep
25 minsCook
52 minsTotal
EasyLevel
Nutrition per serving
257Calories
3.5gProtein
15.1gFat
28.4gCarbs
13.6gSugar
2gFiber
390mgSodium
57mgChol
10.4gSat Fat
179mgPotassium
25mgCalcium
1.3mgIron
0.1mcgVitamin B12
2.4mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 175°C (350°F) and line a 10x10cm square tin with parchment, leaving an overhang for easy lifting.
2
Melt the butter and whisk with the brown sugar until glossy, then beat in the mashed banana, egg and vanilla extract until smooth.
3
Sift the flour, baking powder and salt over the wet mixture and fold gently until just combined, then stir in half the desiccated coconut and the coconut milk.
4
Pour the batter into the prepared tin and smooth the top, then scatter the sliced banana and remaining desiccated coconut evenly over the surface.
5
Bake for 24-26 minutes until the top is golden and a skewer inserted in the centre comes out with only a few moist crumbs.
6
Cool in the tin on a wire rack for 15 minutes, then lift out using the parchment overhang and cool completely before slicing into 1 square.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz22g melted butter
- 0.7 oz20g brown sugar
- 1.2 oz35g mashed ripe banana
- 3/83/8 eggs, lightly beaten (18g)
- 0.1 oz2g vanilla extract
- 1 oz28g sifted all purpose flour
- 0.1 oz2g baking powder
- 0 oz1g salt
- 0.4 oz12g divided, half folded into batter half for topping coconut desiccated
- 0.4 oz10g coconut milk
- 0.5 oz15g thinly sliced, laid on top before baking banana
