A Little About: The Humble Banana
In the interests of this, the banana quiche squares recipe, let’s have a little history lesson on… you guessed it – bananas! Did you know the bananas we eat now are not the bananas we used to eat? Shock, horror! They sneaked that one past, didn’t they! So, let me un-sneak the whole sordid affair, just for the purposes of a blog post. You should read it, really, it will tell you how big Michael drooped…
In times gone by, we, those beings of the human race, who, of sound mind and body, are quite prepared to consign ourselves to oblivion in our ongoing quest to destroy the planet we live on, refined the bananas of the world down to just one type. It was the tastiest type, obviously, and its name was… the Gros Michel. The big Michael. Such an interesting name for a banana, don’t you think? Do we want to bet if it was a man or a woman who thought that name up? One also wonders what, precisely, were they doing at the time? But, I digress, back to the Gros Michel; apparently, these wishy-washy bananas of today cannot even compare to the banana-ery tastiness of the Gros Michel. It was so delicious that’s all we ever ate, and so that’s all that was ever planted – field after field of Gros Michel banana trees.
A few delicious years pass by. The banana industry is booming; money, money everywhere! And then, the wonder that is nature, who loves diversity and survival of the fittest, looks upon all these identical banana trees and laughs. Mwahahaaaa! And, up pops this little fungus – it just loves all those identically tasty banana trees. The banana trees get sick, like super sick. Big Michaels droop and drop everywhere. The fungus was unstoppable. No more banana trees meant no more tasty bananas. What to do? What to do? They had to think fast.
Now, over in little old England, there was this other banana. Not so tasty, not so great, but it was a banana! It was called the Cavendish – a very austere, English-type name, don’t you think?
“We are saved! We are saved!” Say the banana growers of the world. There was a mad rush – people went bananas planting Cavendish bananas trees. People still have bananas to eat. Yippee!!
Ah! But that is not the end of my story, no, no, no! You see, our little fungus was and is unstoppable! The bananas we eat even now are under serious attack! Makes you wonder what bananas we will have in a few more years – maybe none at all. A world without bananas would be a strange old world, indeed!
So, let’s make Banana Quiche Squares while we can!
A Little About The Recipe: Banana Quiche Squares
Paleo, being a natural diet for health over weight loss, doesn’t ban fruit; however, it does state that fruit should be eaten as “early man” would have eaten it. If you place a wild strawberry next to a supermarket strawberry, it becomes plainly apparent, thanks to all the genetic modification and breeding, that the fruit of today is a warped monster of the fruit palaeolithic (paleolithic for the more sensible spelling of the Americans) man used to eat. I, therefore, don’t recommend this kind of recipe too often for all of the reasons above. But, occasionally, and in moderation, then why not? Sometimes, you just want something sweet! Enter those banana quiche squares!
In case you are wondering, this recipe is named for its quiche-like texture but tastes more of warm banana, cinnamon and honey than eggs. In fact, you can hardly tell there are eggs in it at all. It is effortless to make and works as various courses; I have used this recipe as a side dish, snack and for dessert as well. I really love it and make it a lot – just the right amount of sweet but not too sweet. More senior family members aren’t too fond of it – apparently, “warm bananas just aren’t right”. I guess the success of Banana Quiche Squares all depends on whether you like warm bananas or not.
I Recommend This For: Banana Quiche Squares
Let’s start with what this will not be suitable for: Atkins’ Induction and keto diets. The carb count is too high per square, and one square alone will not provide enough satiety to give credit to that many carbs. Keep this recipe aside till then, and don’t give in; it will still be here when you reach your goals – you can do it!
Next up, its Atkins’ Maintenance. I was very tempted to take the easy route and put it down as a straight no for the maintenance phase, as I did with the induction phase and keto. But, at 14.1g of total carbs, should your personal daily carb amount be quite generous, this might be worthwhile – everyone needs a sweet treat once in a while!
This recipe is primarily a paleo recipe and therefore perfectly fits the paleo, whole30 guidelines. Serve the banana quiche alongside some Tomato And Cucumber Salad with Mint Cream Dressing and Cajun Marinated Chicken without the sauce. The Mint Cream Dressing will cool the cajun spices and give the chicken a creamy taste. The Cajun Marinated Chicken is fried on the hob, the banana quiche bakes in the oven, and everything else just needs a spare few inches of kitchen top and a knife. There is no appliance clash in any way. As long as the timers are set for the oven and hob, there is little to do to take care of either recipe, leaving you free to wield that knife on the salad and mint dressing.
And Here It Is: Banana Quiche Squares
Banana Quiche Squares
- 3 bananas
- 2 eggs
- 1 tbsp extra light olive oil (try coconut oil for a slightly different taste)
- 1/2 tsp honey
- 1/4 tsp cinnamon
- pinch of salt
- 1/4 tsp lard
- Preheat a fan-assisted oven to 180 deg C (380 deg F).
- Use the solid fat to grease a casserole dish of 20cm by 20cm (9" x 9") or similar size.
- Mix the bananas, eggs, honey, cinnamon salt and oil together (I use a handheld blender).
- Pour the banana egg mix into the casserole dish.
- Bake in the oven for 20 minutes.
- Allow to cool for 5 mins before trying to cut it into squares.