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RIND® to Shake up the Snack Aisle with the Launch of Crispy Fruit Chips
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1 ⅓ cups/200 grams coconut palm or dark brown sugar ¼ cup/20 grams unsweetened cocoa powder 2 teaspoons baking powder
Preparation
Heat the oven to 350 degrees. Grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with coconut oil and line it with parchment.
Wash the bananas then trim and discard the tips. Peel the bananas, then slice the peels crosswise into 1/4-inch-thick strips. Place them in a small bowl and toss with 1 1/2 teaspoons flour to coat; set aside.
In a large bowl, use a fork to smush the bananas into a rough purée. (Don’t worry about small lumps.) Add the coconut oil, tahini, oat milk, almond and vanilla extracts, and salt. Beat together with a whisk to thoroughly incorporate and create a thick batter. Add the sugar and beat with the whisk to combine.