July 2016
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Summer Favorites + Banana Carob Breakfast Squares



summer favorites.

  • Essie Using My Maiden Name – This polish is inspired by blue hydrangeas (my favorite!) and part of the Essie Wedding Collection. I do not usually wear blues or greens on my nails for fear of feeling 10. When the sun shines on this color though turns out to be more medium purple, with an iridescent slight shine. I love it for toes!
  • This YouTube video on the baby still face experiment. Fascinating and cute.


I feel like I do two three things lately. Write papers and eat + take showers. Online summer classes aren’t as easy as I thought. So here I am, procrastinating some more writing about banana breakfast squares because well, it’s a therapeutic diversion.
Banana Carob Breakfast Squares

These are dairy free, grain free, sugar free (other than the banana).

Banana Carob Breakfast Squares

These moist banana squares kind of remind me of a guiltless version of bread pudding because of the consistency (moist, slightly-mushy and semi solid). However, I probably just have a good imagination :) Right after they come out of the oven they’re a little too moist so I wait for them to cool before slicing. Then I pop them into the fridge to keep cool and fresh for the week. To me they taste much better when chilled and the flavors have had time to mesh. These are basically made of egg, zucchini, banana and coconut. Only a little bit of stevia is needed because the banana sweetens a lot on it’s own.

Banana Carob Breakfast Squares


2 organic zucchini (shredded)

3-4 farm fresh eggs (depending on size)

1/2 cup water

1 ripe banana

1 cup coconut flour

~1/2 tsp baking soda + splash of apple cider vinegar

1/4 tsp cinnamon

dash of cardamon

pinch of sea salt

stevia to taste

1/4c carob powder (you can use cocoa)


  1. Preheat oven to 350° F.
  2. Rinse and grate your zucchini.
  3. dry ingredients
  4. Sift coconut flour and mix with salt, stevia, spices, and baking soda
  5. wet ingredients
  6. Mash banana with fork and whisk up with eggs. Then fold into grated zucchini. Mix evenly.
  7. Fold in your dry mix and mix uniformly. Add about 1/2 cup water to the mix.
  8. In an 8x8 glass pan and grease the bottom and sides with coconut oil. Evenly place in batter.
  9. Bake for 55 minutes or till the center is set.
  10. Sprinkle with coconut flake on top (optional)


Once your brownies are finished, let them cool before you cut them. Cut in half till you get 16 servings. Once completely cool, cover and store in the fridge to preserve freshness.

Banana Carob Breakfast Squares

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  • Ellie August 6, 2013, 11:15 am

    Mmmm these look delish! I was drawn to this recipe through healthy aperture because I miss carob so much and it’s pretty weird that I haven’t had it in like, a year! :) and I love that bedding you posted, if only I could make my room look that dreamy, haha.

  • lauren michelle August 8, 2013, 9:41 pm

    ellie- Sometimes I enjoy carob more than cocoa! The bedspread is just as nice in person :-)


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