Sunday, July 26, 2015

Bacchanalian Banana Bars

What are Bacchnalian Banana Bars you ask? Well. This post comes with a little vocab lesson. I modified this recipe from a non-paleo recipe and they turned out GREAT!! They're small, dense, and  delighted everyone I tried them on. I field-tested them on a kayak trip and they passed with flying colors. Then I sat down to write the post and all I could come up with for the name was "Banana Bars." I've got to sell them better than that. After an unsuccessful attempt with Max at naming them, ("banana breads," "banana bread bars," "bananner bars," etc.) Max suggested I look on for adjectives starting with "b." Here, I found the word "bacchanalian." I loved the sound of the word, and when I clicked on it to see the definition, it showed "used of riotously drunken merrymaking." Perfect! These bars are so good they'll make you want to have a night of riotously drunken merrymaking! they're not that good, but the other options were even less true (barbecued, barefoot, barebacked, baritone, basaltic, bipartisan, bloodthirsty, bloodsucking, bluish, burlesque, burglarproof...and the list goes on...Not exactly names that will help sell these little gems, although it was fun to imagine these bars as being all these things). With that being said, I hope I sold them to you...but I'll probably just call them Banana Bars.

Bacchanalian Banana Bars

3 ripe bananas, peeled and chunked
1/2 cup almond butter (or peanut butter)
3/4 cup coconut flour
1/2 tsp cinnamon

Mash the bananas in a bowl.

Thoroughly mix in the nut butter.

Add the coconut flour and cinnamon and mix well. Make sure that the dough is not too sticky (when you tap it with your finger, none of the dough should come off onto your finger). If it is still sticky, add coconut flour in increments of 1/4 cup until it is more dry.

Scoop the dough into the middle of a large piece of parchment or wax paper and form the dough into a long rectangle.

Wrap the dough in the parchment or wax paper.

Chill 4-6 hours until set.

Slice gently with a serrated knife (dough will still be quite squishy, so it's important to work delicately here)

If using almond butter: place on dehydrating trays and dehydrate for 6 hours at 145 degrees F.
Check after 6 hours, and if they are still moist, add more time.

If using peanut butter: place on dehydrating trays and dehydrate for 10 hours at 145 degrees F.
Check after 10 hours, and if they are still moist, add more time.