Caramelized Plantain Pumpkin Bars


  • ½ c Coconut Flour
  • ½ c Flax Meal
  • 1 Plantain peeled and sliced
  • ¼ c Butter
  • ¼ c Full Fat Coconut Milk
  • 1 t Baking Soda
  • 1 c Pumpkin Puree
  • ¼ c Maple Syrup
  • 1 t Vanilla


  • Over medium heat, melt the butter. Add the plantain slices and about a Tablespoon of maple syrup.
  • Allow the slices to brown on one side, then flip. Swash the butter around to make sure all pieces are coated.
  • When they’re nice and fragrant and soft (I like them almost mushy brings out the flavor!), remove from heat and add the ¼ c of coconut milk.
  • Stir it all around and add to a food processor.
  • Pulse until you have a nice mashed consistency—not quite a puree. Lumps are good!
  • Combine the remaining ingredients into a thick batter, then add the plantain mixture.
  • Spread into an 8×8 inch pan and bake at 350 for 20-25 minutes, or until a knife inserted comes out clean.

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