So the hubs and I have decided to try to go for a semi-paleo diet for a while. I'm not going crazy – no way can I give up my sprouted beans or quinoa, or the occasional dairy indulgence, but we can do an updated version for ourselves and see where it goes, right? And maybe, just maybe, the little man can go along with it (fingers crossed).
Paleo baked goods are usually…how to put this nicely…less than appetizing.
They're dry. They're "healthy" tasting, with too much texture for kids' tastes. They taste like stevia, which I am not a fan of in the slightest. But I really wanted to try a paleo dessert for the entire family, and I had some time, so I wanted to go for something new and (as always) delicious. I had three things sitting around that I forced myself to incorporate: 3 egg yolks, an overripe banana, and a zucchini. Thus, the banana coconut bars to end all banana coconut bars rose into being.
Turmeric is awesome in this recipe. It helps make the custard a beautiful yellow, to make it even sneakier, but turmeric also has about a billion amazing anti-inflammatory qualities that make kiddos healthier. It tastes like nothing in the recipe, so please use it!
If you don't like coconut, give the recipe a try without the coconut flakes in the crust. The custard definitely has a slight coconutty taste, but nothing overpowering. I would definitely skip the coconut cream on top if you're not a coconut fan. Powdered sugar or regular whipped cream would work just fine on the top.
This recipe takes very little time to actually make (maybe 20 minutes). But it does require patience and planning in advance. Probably not the best idea to make this at 5:30pm and expect to have it for dessert at 6:30, if you catch my drift.
1 1/2 Cups Almond Flour. If you don't have almond flour and don't care about the gluten-free-ness of this recipe, you can try 3/4 cup of regular flour. I haven't done this, but the conversion should work.
1/4 Cup Sugar. GASP! Sugar?!?! Give me a break, it's only a tiny amount. Use stevia if you're a total paleo nerd.
1/4 Cup Coconut Flakes. Not necessary, but yummy.
2 Tbsp Tapioca Starch. This was ONLY because I already had it. Use cornstarch and it works the same.
5 Tbsp Butter. You could use coconut oil if you were going full paleo – but butter is SO good in crust. I told you, I wasn't going crazy.
1/2 tsp turmeric. I used dried, but you could add fresh if you had it.
One Overripe Banana (or at least nicely ripened).
1 Can Coconut Milk. Don't skimp. Full fat it.
1 Can of Chilled Coconut Cream (NOT COCONUT MILK). The cream is that hard stuff at the top of the coconut milk, so you'll get a tiny bit if you use a can, but if you use the watery stuff underneath, you will not find yourself making coconut whipped cream…you'll find a liquidy mess. So do yourself a favor. Buy some coconut cream and throw it in your fridge for any time you want to make this super easy bowl of deliciousness.
1. Combine all crust ingredients in a bowl. Keep mushing it together until the butter forms little pea (or smaller) shapes in the mix.
2. Dump it into a GREASED 8″ square pan. Push it down into the pan, and up the sides, as far as it will reach. The higher the better, but don't let there be any holes, or you'll be sorry.
3. Bake at 350 for 15 minutes. Should look like this when done.
4. While the crust bakes, dump the coconut oil, peeled and diced zucchini, and turmeric into a small pan. Let it cook on medium-low for at least 10 minutes to allow the beneficial qualities of the turmeric to increase. Google it if you don't know what I'm talking about.
5. After 10 minutes, looks like this. Almost like cooked bananas, eh?
6. Throw the zucchini in a blender or ninja with your banana. Yummmmm.
7. Throw everything else in there too, to make the custard.
8. Once crust is baked, the custard is poured on top. Bake for 40 minutes.
9. Should look like this when done. Very slight wobble in the middle, and beautiful golden color. Now the hard part. Wait. Let it cool, then stick it in the fridge until cold.
10. Throw the ingredients for the coconut cream together and whisk (preferably not by hand) for about 5 minutes. Wait until it looks like this. Depending on how cold it was, it could take up to 15 minutes. BE PATIENT.
11. Flip your bar out onto a plate. Coat the top with your coconut cream. You might have some left – lucky you! Put the iced bar into the freezer, so the cream will set.
12. Cut into squares, and eat 'em up!