![\"65\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/08\/65.jpg\")
<\/a><\/p>\nPeanut Butter Banana Squares – vegan<\/strong><\/p>\n Since I’m cutting down on sugar consumption, I try not to make sweets. I know myself. If I make it, I’ll eat it. But at the same time I hate to waste any food. So when I saw a few bananas that I forgot to freeze going dark and very ripe, I felt I had to rescue them. This is my creation with the use of the bananas. There are only three tablespoons of cane sugar in the whole batch. Sweetness in this squares also comes from bananas and peanut butter. So I don’t feel too guilty when I eat these; if I can stop myself after eating just one or two. The combination of banana, peanut butter, and walnut make these squares perfect for breakfast. Especially for someone like myself who needs breakfast-to-go during the week. But this satisfies my evening craving for sweets as well.<\/p>\n Peanut Butter Banana Squares (8.5×8.5 inch pan): 1. Combine all the ingredients. \u30d0\u30ca\u30ca\u3068\u30d4\u30fc\u30ca\u30c3\u30c4\u30d0\u30bf\u30fc\u30d0\u30fc<\/strong><\/p>\n \u7802\u7cd6\u3092\u63a7\u3048\u3066\u3044\u308b\u306e\u3067\u3001\u306a\u308b\u3079\u304f\u7518\u3044\u3082\u306e\u306f\u4f5c\u3089\u306a\u3044\u3088\u3046\u306b\u3057\u3066\u3044\u308b\u306e\u3067\u3059\u304c\u3001\u98df\u6750\u3092\u7121\u99c4\u306b\u3059\u308b\u306e\u306f\u30a4\u30e4\u306a\u6027\u683c\u3002<\/p>\n \u3067\u3001\u76ae\u304c\u9ed2\u304f\u306a\u3063\u3066\u304d\u3066\u3044\u308b\u30d0\u30ca\u30ca\u3092\u767a\u898b\u3057\u3066\u3001\u6025\u304d\u3087\u30b3\u30ec\u3092\u4f5c\u308a\u307e\u3057\u305f\u3002<\/p>\n \u4e00\u5fdc\u30f4\u30a3\u30fc\u30ac\u30f3\u3067\u3001\u7802\u7cd6\u3082\u767d\u7802\u7cd6\u3058\u3083\u306a\u304f\u3063\u3066\u304d\u3073\u7802\u7cd6\u3002<\/p>\n \u30d4\u30fc\u30ca\u30c3\u30c4\u30d0\u30bf\u30fc\u3001\u30d0\u30ca\u30ca\u3001\u305d\u3057\u3066\u305f\u3063\u3077\u308a\u306e\u80e1\u6843\u306b\u3001\u5168\u7c92\u7c89\u5165\u308a\u3001\u3068\u3044\u3046\u3053\u3068\u3067\u3001\u7f6a\u60aa\u611f\u306f\u305d\u308c\u307b\u3069\u306a\u3044\u306e\u3067\u3059\u3051\u3069\u3001\u98df\u3079\u904e\u304e\u306b\u306f\u6c17\u3092\u4ed8\u3051\u306a\u3051\u308c\u3070\u3002\u3002\u3002<\/p>\n 2\u3064\u3050\u3089\u3044\u305a\u3064\u5305\u3093\u3067\u671d\u98df\u7528\u306b\u3082\u3063\u3066\u3044\u3053\u3046\u3068\u601d\u3063\u3066\u307e\uff5e\u3059\u3002<\/p>\n \u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0\u306f\u30b3\u30c1\u30e9<\/a>\u3002<\/p>\n Peanut Butter Banana Squares – vegan Since I’m cutting down on sugar consumption, I try not to make sweets. I know myself. If I make it, I’ll eat it. But at the same time I hate to waste any food. So when I saw a few bananas that I forgot to freeze going dark and […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,28],"tags":[],"class_list":["post-30208","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30208","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30208"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30208\/revisions"}],"predecessor-version":[{"id":30223,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30208\/revisions\/30223"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30208"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30208"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30208"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 bananas
\n1\/2 peanut butter
\n1\/4 cup unsweetened apple sauce
\n1 tablespoon canola oil
\n3 tablespoons cane sugar
\n1\/4 cup all purpose flour
\n1\/4 cup whole wheat flour
\n1 tablespoon flaxseed meal
\n1\/4 teaspoon baking soda
\n1\/4 teaspoon baking powder
\n1 pinch of salt
\n1 cup chopped walnut<\/p>\n
\n2. Pour batter into a 8.5×8.5 inch pan lightly greased with canola oil.
\n3. Bake at 350F for about 40 minutes or until a toothpick inserted in the middle comes out clean.<\/p>\n<\/a><\/p>\n<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"