Bakewell is traditionally constructed with a shortcrust pastry base, raspberry jam and topped with almond frangipane. I love bakewell. If you’ve read my blog posts, you probably won’t be surprised that my Mum makes an incredible bakewell slice. Made in a rectangular tin and sliced into bars or squares, you get more filling and less pastry.
My version has basically taken the concept of the bakewell, but with an American style twist of PBB&J (peanut butter, banana and jam?) on the traditional. They also have a considerably reduced sugar content than a standard recipe, and the sugar that has been used is coconut sugar. I’ve spoken about coconut sugar before on my blog in my post for Healthier Chocolate Chip Peanut Butter Cookies and why it’s a more nutritious sugar option. Yes, it’s still sugar, and it still has the same calorie density of 400 kilocalories per 100g, so if cutting calories is your goal, coconut sugar ain’t going to to assist you with that.
Sugar alternatives such as xylitol make a good, lower calorie option, however they do have their drawbacks.. I’ve personally moved away from using granulated sugar alternatives because they give me the most terrible stomach ache, and I’d rather use either intense sweeteners such as flavouring drops, or just have regular sugar!
The rest of the sweetening in these comes from ripe banana. It actually works really well with this because it helps give that characteristic dense, moist texture of frangipane that results from the usual combination of sugar, butter, egg and ground almonds.
Peanut butter ‘frangipane’:
- 60g peanut butter
- 30g peanut flour (ground peanuts, not the reduced fat kind)
- 20g coconut sugar
- 90g ripe banana, mashed
- 1 medium egg
- reduced sugar store-bought blackcurrant jam or homemade simple sugar free raspberry jam
- Prepare the pastry as instructed in the recipe for Blackberry Buckwheat Galettes.
- Preheat the oven to 180C and lightly grease a small cup shaped tin. I used a metal one.
- Lightly toast the peanut flour in a dry frying pan until it just begins to colour and emits a nutty aroma. Remove from the pan into a bowl to prevent it from toasting any further – it catches easily.
- Beat together the peanut butter, banana and egg until smooth. Mix in the sugar followed by the toasted peanut flour.
- Take a small ball of dough, roughly half the size of an apricot, place in the bottom of the tin and use the end of a blunt object such as a rolling pin, a tube of something or a small jar, to press down on the dough forcing it up the sides. Smooth off, add a tsp of jam in the bottom followed by the peanut butter filling. Repeat until all the mixture is used up and bake for 15-20 minutes or until golden.