Piña Colada Slices
July 29, 2020Do you fancy a fruity and fresh slice that's just perfect for these summer months? I don't know about you, but piña colada cocktails just remind me of lying on the beach, dipping my toes in the sea and soaking up the sun! Needless to say we could all do with a little holiday right now, which is why these slices are the perfect 'tropical' fix.
As always, Koa was my little taste tester and he LOVED them. He's such a fan of tropical flavours and I love that I can make him sweet treats not only without refined sugar but also without any added sugar! The sweetness purely comes from the fruit which is fantastic and makes them a wonderful clean treat not only for bubbas but us adults too! These are also dairy free and can be made gluten-free (with a couple of ingredient swaps!).
SERVES 12
MACROS:
- KCALS: 131
- FATS: 3.1g
- CARBS: 20g
- PROTEIN: 3.8g
INGREDIENTS:
- 3 Ripe Bananas
- 250g Pineapple
- 200g Plain Flour*
- 30g Desiccated Coconut
- 30g Coconut Flour
- 1tsp Baking Powder*
- 1tsp Vanilla Essence
- 2 Eggs
* To make these gluten-free make sure that these ingredients state that they are gluten-free.
METHOD:
- Pre-heat your oven to 200 degrees celsius (180 fan) and line a rectangular cake tin with baking paper.
- In a food processor, blend 2 of the bananas and 150g of pineapple until smooth and transfer to a mixing bowl.
- Stir through the plain flour, desiccated coconut, coconut flour, baking powder and vanilla essence.
- Whisk the eggs in a separate bowl before adding them to the mixing bowl and stir thoroughly until combined.
- Pour the mixture into the cake tin. Chop the remaining banana and pineapple and place these slices on top of the mix before baking it in the centre of the oven for 25-30 minutes. They should be cooked through (if a toothpick is inserted in the middle it should come out clean) and golden on top. Cut into 12 slices and enjoy!
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