This dish contains the following allergens: Eggs, milk, Milk/Dairy
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2
bananas
100g
almond butter
2
eggs
100ml
milk of choice
1 tsp
vanilla extract
100g
gluten-free flour
100g
ground almonds
100g
coconut sugar
1 tsp
baking powder
4 tbsp
coconut caramel sauce
75g
pecan pieces
2
bananas
3.5oz
almond butter
2
eggs
3.5fl. oz
milk of choice
1 tsp
vanilla extract
3.5oz
gluten-free flour
3.5oz
ground almonds
3.5oz
coconut sugar
1 tsp
baking powder
4 tbsp
coconut caramel sauce
2.63oz
pecan pieces
Utensils
Step 1
Preheat the oven to 180C and grease and line a 9x9in baking tin.
Step 2
Place the bananas, almond butter, eggs, milk and vanilla into your Ninja Kitchen food processor and blend until smooth.
Step 3
Add in the flour, almonds, sugar and baking powder and blend again until a thick smooth batter has formed. Fold in most of the pecan pieces.
Step 4
Spread the mixture into the tin evenly then add spoonfuls of the caramel sauce around. Use a knife to swirl around then scatter over the remaining pecan pieces.
Step 5
Bake for 30 minutes until golden and firm. Leave to cool then cut into bars (about 9-12) then enjoy!
Preheat the oven to 180C and grease and line a 9x9in baking tin.
2
bananas
100g
almond butter
2
eggs
100ml
milk of choice
1 tsp
vanilla extract
100g
gluten-free flour
100g
ground almonds
100g
coconut sugar
1 tsp
baking powder
4 tbsp
coconut caramel sauce
75g
pecan pieces
2
bananas
3.5oz
almond butter
2
eggs
3.5fl. oz
milk of choice
1 tsp
vanilla extract
3.5oz
gluten-free flour
3.5oz
ground almonds
3.5oz
coconut sugar
1 tsp
baking powder
4 tbsp
coconut caramel sauce
2.63oz
pecan pieces
Step 2 of 5
Place the bananas, almond butter, eggs, milk and vanilla into your Ninja Kitchen food processor and blend until smooth.
2
bananas
100g
almond butter
2
eggs
100ml
milk of choice
1 tsp
vanilla extract
100g
gluten-free flour
100g
ground almonds
100g
coconut sugar
1 tsp
baking powder
4 tbsp
coconut caramel sauce
75g
pecan pieces
2
bananas
3.5oz
almond butter
2
eggs
3.5fl. oz
milk of choice
1 tsp
vanilla extract
3.5oz
gluten-free flour
3.5oz
ground almonds
3.5oz
coconut sugar
1 tsp
baking powder
4 tbsp
coconut caramel sauce
2.63oz
pecan pieces
Step 3 of 5
Add in the flour, almonds, sugar and baking powder and blend again until a thick smooth batter has formed. Fold in most of the pecan pieces.
2
bananas
100g
almond butter
2
eggs
100ml
milk of choice
1 tsp
vanilla extract
100g
gluten-free flour
100g
ground almonds
100g
coconut sugar
1 tsp
baking powder
4 tbsp
coconut caramel sauce
75g
pecan pieces
2
bananas
3.5oz
almond butter
2
eggs
3.5fl. oz
milk of choice
1 tsp
vanilla extract
3.5oz
gluten-free flour
3.5oz
ground almonds
3.5oz
coconut sugar
1 tsp
baking powder
4 tbsp
coconut caramel sauce
2.63oz
pecan pieces
Step 4 of 5
Spread the mixture into the tin evenly then add spoonfuls of the caramel sauce around. Use a knife to swirl around then scatter over the remaining pecan pieces.
2
bananas
100g
almond butter
2
eggs
100ml
milk of choice
1 tsp
vanilla extract
100g
gluten-free flour
100g
ground almonds
100g
coconut sugar
1 tsp
baking powder
4 tbsp
coconut caramel sauce
75g
pecan pieces
2
bananas
3.5oz
almond butter
2
eggs
3.5fl. oz
milk of choice
1 tsp
vanilla extract
3.5oz
gluten-free flour
3.5oz
ground almonds
3.5oz
coconut sugar
1 tsp
baking powder
4 tbsp
coconut caramel sauce
2.63oz
pecan pieces
Step 5 of 5
Bake for 30 minutes until golden and firm. Leave to cool then cut into bars (about 9-12) then enjoy!
