Banana squares

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Stacey Walker

Plant based whole food home cook

2 ¼ cups (306 grams) all-purpose flour

⅔ cup (90 grams) whole wheat flour

2 teaspoons instant espresso or ground coffee (optional but good)

1 ½ teaspoons baking soda

¾ teaspoon baking powder

½ teaspoon fine sea salt

1 cup (200 grams) sugar

¾ cup (150 grams) packed brown sugar

1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, at room temperature

½ cup (120 ml) flavorless oil, such as grapeseed, avocado, or coconut oil (nice with banana) - see above

3 large eggs, at room temperature

2 teaspoons pure vanilla extract

3 large or 4 medium mushy, overripe bananas, cut into chunks (see above)

⅔ cup (160 ml) buttermilk (well shaken before measuring) or sour cream

¾ cup (60 grams) oats (not instant)

½ cup (60 grams) finely chopped walnuts or pecans (optional)

⅓ cup (50 grams) moist, plump raisins or an equal amount of chopped or diced soft dates or figs (see above)

¼ cup (40 grams) flaxseeds (see above)

Directions at doriegreenspan.bulletin.com

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