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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

These Vegan Banana Bars with Pina Colada Frosting are a tropical and healthy dessert that everyone will love! Get ready to indulge in a delicious and guilt-free treat that's sure to become your new favorite dessert!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Choose Serving Size 12 banana bars

Ingredients 

For the crust:

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

For the pina colada frosting:

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

Instructions

  • In a small bowl, mix the ground flax seeds with water and set aside until the mixture thickens.
  • Heat the oven to 180 C.
  • Spray or grease the baking dish with a little bit of oil.
  • In a bowl, mix the sugar, bananas, oil, vanilla and the flax seeds mixture until completely incorporated.
  • Add flour, baking powder, cinnamon and salt to the mixture.
  • Transfer the composition to the greased baking tray, and put it in the oven for 25-30 minutes, or until it passes the toothpick test.

Meanwhile, prepare the frosting:

  • In a bowl, add coconut cream, powdered sugar and start mixing with a mixer. Add the rum and starch and continue to mix until the composition hardens and becomes homogenous. Transfer the cream to the refrigerator for at least an hour before using it.
  • After the crust and the frosting are ready, assemble the dessert.
  • Spread the frosting onto the crust evenly in one layer.
  • Place the banana slices and pineapple on the surface of the frosting. Cut into squares and serve with sprinkled coconut flakes.