Gut-Friendly Banana Fudge Crumbles

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yields: 10-12 slices

Description

I set out to make banana blondies, but somewhere in the midst of recipe testing, I ended up with something even better — a fudgy yet perfectly crumbly banana slice that’s refined sugar free, wholesome, and so moreish it’s hard to stop at one piece.

It’s actually taken me a while to come up with a name for this one since it’s a mix between a blondie and a cake slice… so if you have any suggestions, let me know over on Instagram @mindbodychar — I love hearing your ideas!

This bake is naturally sweetened with bananas and coconut sugar, boosted with almond butter for healthy fats, and finished with a silky chocolate (or carob) glaze.

Ingredients

Banana slice:

2 ripe bananas (medium, very spotted)
6 tbsp almond butter
1/3 cup coconut sugar (mixed with a dash of water)
1 large egg
1 tsp vanilla extract
7 tbsp spelt flour
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon

Chocolate glaze:

1/3 cup chocolate (I use milk carob bar to keep it refined sugar free)
1 tbsp coconut oil

Method

Preheat oven to 175°C fan-forced. Line a 12×6 or 8×8 dish with parchment paper or lightly grease with coconut oil.
Mash bananas in a large bowl until smooth.
Mix wet ingredients: Add almond butter, coconut sugar (pre-mixed with a dash of water), egg, and vanilla. Whisk until smooth and glossy.
Add dry ingredients: Stir in spelt flour, baking soda, salt, and cinnamon. Mix until just combined. Batter should be thick but spreadable. Adjust with a teaspoon of flour or water if needed.
Spread batter evenly in the dish to roughly 0.75–1 inch deep.
Bake for 20–25 minutes, checking at 20 minutes. A toothpick should come out with a few moist crumbs for a fudgy texture.
Cool in pan for 20 minutes, then chill covered in the fridge for 30–60 minutes.
Make glaze: Melt chocolate/carob and coconut oil in 30-second bursts in the microwave until smooth. Pour over cooled slice, then chill for another 30 minutes to set.

Storage!
Store in an airtight container in the fridge for up to a week.

Tips & Notes!

Best stored in the fridge — it keeps the slice moist, chewy, and fudgy.
Chocolate swaps: You can use regular chocolate instead of carob, but still melt it with the coconut oil. This stops the glaze from cracking when sliced.
Texture check: Pull it out of the oven when a toothpick has a few moist crumbs — overbaking will make it more cake-like, but still delicious!
Freezer-friendly: Wrap slices individually and freeze for up to 3 months. Defrost in the fridge overnight.