Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
- Add the mashed bananas and vanilla extract to the mixture; blend until smooth and well combined.
- In another bowl, whisk together the flour, salt, and baking powder. Gradually add this dry mixture to the banana mixture, stirring gently until just combined.
- Transfer the dough onto a lightly floured surface. Roll out to about 1 cm thickness and cut into desired shapes or squares, then place onto the prepared baking tray.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and firm to the touch. Let them cool on the tray for 10 mins before moving to a wire rack.
- For the date caramel, blend the pureed dates with cold water in a small saucepan over low heat until smooth and warm; stir continuously—about 3-5 minutes.
- Serve the shortbread topped with date caramel and enjoy! Optionally, garnish with a sprinkle of nuts or chocolate shavings if desired.
Nutrition
Notes
Feel free to substitute the bananas with applesauce for a different flavor profile!
If you're looking to reduce sugar, you can use less granulated sugar and rely on the natural sweetness of the dates in the caramel.
These shortbreads can be stored in an airtight container for up to a week, though their crunchy texture is best enjoyed fresh.
Should you need to reheat them, a quick 5-minute warm-up in the oven at low heat can bring back the lovely crunch!
Enjoy your baking adventure!
If you're looking to reduce sugar, you can use less granulated sugar and rely on the natural sweetness of the dates in the caramel.
These shortbreads can be stored in an airtight container for up to a week, though their crunchy texture is best enjoyed fresh.
Should you need to reheat them, a quick 5-minute warm-up in the oven at low heat can bring back the lovely crunch!
Enjoy your baking adventure!