Skip to main content

Banana Almond Slice


Made these Banana almond slice with some leftovers that I salvaged from my fridge .... near expiry Digestive biscuits and slivered almonds.  I adopted the recipe from  The Australian Women's weekly, Biscuits and Slices but had to modify the recipe to suit my 9" x 13" pan.











These are good for snack and  are at their best on the day they are made.  The crunchy almond slivers do blend in very well with the sweet bananas.

Recipe for Banana almond slice

Ingredients
  • 250 gm Digestive biscuits, crushed
  • 90 gm butter
  • 3 Tbsp caster sugar
  • 2 egg yolks
  • 1/2  cup custard powder
  • 1/2  cup plain flour
  • 2  Tbsp milk
  • 2  cups sliced just ripe bananas
  • 50 gm slivered almonds
Method
  1. Line a 9 inch by 13 inch baking tray with baking paper. Combine crushed biscuits with 45 gm of butter and press evenly over the base of the prepared tin.  Cover and let cool in the fridge for half an hour till firm.
  2. Using a wooden spoon, beat the remaining 45 gm of butter with egg yolk and sugar till smooth.  Add in sifted flour, custard powder and milk.  Mix well.
  3. Spread the egg mixture over the biscuit base with a spatula.  Arrange the sliced bananas on top and sprinkle on the slivered almonds.
  4. Bake in a preheated oven @ 180 deg.C for 30 mins, till firm and golden brown.
  5. Cool in pan for 10 mins. before lifting up to cool completely on a wire rack.
  6. Cut up the slice when cooled.
         
Labels:

Comments

  1. AnonymousOctober 3, 2011 at 11:19 AM

    Seems easy and promising in taste;)

    ReplyDelete
  2. WendyinKK October 3, 2011 at 11:28 AM

    Definitely love this banana bar.
    The next day the bar crumbles or softens?

    ReplyDelete
  3. JunOctober 3, 2011 at 1:07 PM

    I too love to leave stuff in the fridge till expiring. Then I would be too panicky to make decent stuff. Haha.

    I normally hate bananas, but this banana almond slice will make the banana more palatable for me.

    Excellent post!

    ReplyDelete
  4. ann lowOctober 3, 2011 at 1:20 PM

    Can I have a slice? Looks so yummy!

    ReplyDelete
  5. kitchen flavoursOctober 3, 2011 at 2:13 PM

    I love bars and slices! Have not tried making any with bananas before, yours looks yummy!

    ReplyDelete
  6. yummylittlecooksOctober 3, 2011 at 4:53 PM

    This looks so good, will try it :)

    ReplyDelete
  7. Sonia ~ Nasi Lemak LoverOctober 3, 2011 at 7:18 PM

    I never make bars before , this recipe sound simple and good.

    ReplyDelete
  8. Sokehah cheahOctober 3, 2011 at 11:16 PM

    Dzoli
    Yes, tasted good freshly baked.

    Wendy
    Leftovers tend to be a bit soft, so just pop them in the oven toaster to heat up.

    Jun
    Thank you.

    Anncoo
    Of course you can, help yourself!

    kitchenflavours
    My first attempt with bananas too.

    yummylittlecooks
    Yes, give it a try and see whether you like it.

    Sonia
    Yes, easy as A,B,C!

    ReplyDelete
  9. lenaOctober 4, 2011 at 12:07 AM

    digestive sounds like a good base for me too!!

    ReplyDelete
  10. JeannieOctober 4, 2011 at 12:23 AM

    Looks delicious! Pity my sons don't like bananas! Sigh!

    ReplyDelete
  11. ChopinandMysaucepanOctober 4, 2011 at 3:04 PM

    This looks really delicious but we have stopped buying bananas for a while coz prices went up to as high as A$30 a kilo after the Queensld floods.

    ReplyDelete
  12. hanushiOctober 4, 2011 at 7:42 PM

    I bet these taste great cos it has digestive crumbs and bananas!!! :)

    ReplyDelete
  13. My Little SpaceOctober 5, 2011 at 3:47 PM

    Cheah, I adored the look of the crust base. Must be so aromatic and delicious. Slurp.... Better than eating pisang goreng huh! I love hte idea as well. Thanks for sharing.
    Kristy

    ReplyDelete
  14. MaryMohOctober 5, 2011 at 7:50 PM

    I love to add bananas when making desserts. It gives added flavour and a natural sweetness. Your slice looks very tempting.

    ReplyDelete
  15. Biren @ Roti n RiceOctober 5, 2011 at 9:20 PM

    These look really good and I do still have some Digestives from the last trip to England. Great snack...sounds delicious!

    ReplyDelete
  16. ElinOctober 5, 2011 at 10:50 PM

    Cheah...looks good ...banana almond bars...healthy too !

    ReplyDelete
  17. Sokehah cheahOctober 5, 2011 at 11:59 PM

    Lena
    You can use crackers too if you like.

    Jeannie
    Yes, we sometimes need to cater to their taste buds!

    chopinandMysaucepan
    Yes, I heard about that too! Not worth it at all.

    hanushi
    Yes, best eaten on the day that they are baked.

    Kristy
    You're welcome!

    MaryMoh
    When I first saw the recipe, I also was attracted to it.

    Biren
    Yes, natural sweetness and crunchy!

    ReplyDelete
  18. AnonymousSeptember 22, 2015 at 4:20 PM

    Hello Cheah, thank you for the recipe. May I check with you according to your recipe above, when do I use the 150gm of melted butter? It is not mentioned. Thank you.
    Kris TSE

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 22, 2015 at 6:43 PM

      Hi, thanks for the highlight. Have edited the recipe, only use 90 gm of butter.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Seasalt Chocolate Chip Cookies ~ 海盐巧克力曲奇饼

  These dreamy and heavenly chocolate chip cookies will make your kitchen smell like a bakery.  There is a divine contrast between sweet and salty for the slight pinch of seasalt flakes intensifies and brings out the chocolate flavour.  Freshly baked, these cookies are slightly soft in the centre and crispy at the edges, but if you do have leftovers, these will be crunchy, stored in a cookie jar, for a few days. Seasalt Chocolate Chip Cookies    ~    海盐巧克力曲奇饼        Ingredients 170 gm plain flour 1 tsp baking soda 113 gm butter (unsalted) 80 gm brown sugar 40 gm caster sugar 1 'L' egg 1 tsp vanilla 200 gm chocolate chips 1/8 tsp salt Extra chocolate chips or mini chocolate buttons to put on top of cookie before baking Maldon seasalt flakes to sprinkle on cookie immediately after baking Method Sift the flour with baking soda and salt, set aside. In a stand mixer, beat the butter with the sugars, till soft and smooth. On low, add in the egg. Fold in 1/2 sifted flour, mix well fol
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for durian lovers. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till well inc
Post a Comment
Read more