So quick and easy, this is in the oven in just 10 minutes. The crisp shortbread has a subtle taste of banana, perfect with a glass of your favourite milk and a good book. Keeps well in an airtight tin for up to 5 days.
banana shortbread
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Prep Time10minutes |
Cook Time25minutes |
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- 100 g coconut oil
- 80 g banana (peeled weight)
- 50 g coconut sugar or light brown sugar
- 225 g gluten-free flour
Quantity of servings: slices
View units in:
Ingredients
Quantity of servings: slices View units in: |
- Line a 20 cm square baking tray with baking paper, and heat the oven to 170C/150C fan.
- Cream the coconut oil, sugar and banana. Add the flour and form into a dough. Press into the lined baking tray, smooth with the back of a spoon and prick all over with a fork.
- Cook for about 25 minutes until golden brown. Allow to cool in the tin before slicing into squares.
Calories from Fat 90
15%
35%
0%
1%
7%
8%
4%
1%
1%
3%