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Banana bars with coconut-rum frosting prajitura pina colada cu banane, cocos si rom reteta

Vegan Banana Bars with Pina Colada Frosting

Soft, moist banana bars topped with a fluffy pina colada frosting, fresh fruit and coconut flakes. A tropical, dairy-free and egg-free dessert that comes together in under an hour.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Choose Serving Size 12 banana bars

Ingredients 

For the crust:

  • 2 tablespoons flax seeds ground
  • ¼ cup water
  • 1 cup brown sugar
  • 2 ripe bananas mashed
  • ⅓ cup coconut oil
  • 1 cup wholegrain flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

For the pina colada frosting:

  • 2 cups coconut cream from two cans of full-fat coconut milk
  • ¾ cup powdered sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon rum or a few drops of rum extract
  • 1 banana cut into slices
  • 1 cup pineapple diced
  • coconut flakes for decoration

Instructions

  • In a small bowl, mix the ground flax seeds with the water and set aside until the mixture thickens.
  • Preheat the oven to 180°C (350°F).
  • Spray or grease the baking dish with a little bit of oil.
  • In a bowl, mix the sugar, bananas, coconut oil, vanilla and the flax seed mixture until completely incorporated.
  • Add the flour, baking powder, cinnamon and salt to the wet mixture and stir until just combined.
  • Transfer the batter to the greased baking tray and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Meanwhile, prepare the frosting:

  • In a bowl, add the coconut cream and powdered sugar and start beating with a mixer. Add the rum and cornstarch and continue to mix until the frosting thickens and becomes smooth. Transfer the frosting to the refrigerator for at least an hour before using it.
  • Once the base and the frosting are ready, assemble the dessert.
  • Spread the frosting evenly over the base in one layer.
  • Arrange the banana slices and diced pineapple over the frosting. Cut into squares and serve sprinkled with coconut flakes.

Notes

For the right thickness, bake in an 8x8 or 9x9 dish. The frosting sets best when the coconut cream is well chilled, so keep the cans in the fridge beforehand. Store leftovers covered in the refrigerator for up to 3 days.