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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Ingredients
- 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: |
Instructions
- 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.
Nutrition Facts
banana shortbread
Amount Per Serving
Calories 174
Calories from Fat 90
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
15%
Saturated Fat 7g
35%
35%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.5g
Sodium 7mg
0%
0%
Potassium 21mg
1%
1%
Total Carbohydrates 20g
7%
7%
Dietary Fiber 2g
8%
8%
Sugars 5g
Protein 2g
4%
4%
Vitamin C
1%
1%
Calcium
1%
1%
Iron
3%
3%
* Percent Daily Values are based on a 2000 calorie diet.