Banana Bars with Chocolate Chips
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Banana Bars with Chocolate Chips
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Healthy Banana Bars with Chocolate Chips. Moist, chewy, and easy to make. Kids love them and they are perfect for healthy desserts and snacks!
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Ingredients
- 1 cup mashed ripe banana about 3 medium bananas
- ⅓ cup coconut sugar
- 3 tablespoons unsalted butter melted and cooled to room temperature
- 2 tablespoons unsweetened almond milk or milk of choice
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¾ cup white whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ⅓ cup plus 2 tablespoons dark or semi-sweet chocolate chips divided
Instructions
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper so that the parchment overhangs two opposite sides like handles. Lightly coat with nonstick spray and set aside.
- Mash the bananas in a mixing bowl. Double check the measurement to ensure you have 1 cup (less will make the bars dry; more and they may not bake all the way through). Stir in the coconut sugar, butter, milk, egg, and vanilla until well blended.
- In a separate bowl, stir together the flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the bowl with the wet ingredients. With a wooden spoon or spatula, stir to combine, stopping as soon as the flour disappears. Fold in 1/3 cup chocolate chips.
- Scrape the batter into the prepared baking pan and smooth the top. Sprinkle the remaining 2 tablespoons chocolate chips on top. Bake for 16 to 20 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs clinging to it. Place the pan a wire rack to cool completely, then using the parchment handles, lift the bars onto a cutting board. Slice into squares of desired size and enjoy!
Notes
- TO STORE: Store bars at room temperature for 3 days or in the refrigerator for 5 to 7 days.
- TO MAKE DAIRY FREE: Use almond milk or coconut milk and replace the butter with the same amount of a vegan butter substitute or coconut oil.
- TO MAKE VEGAN: Follow the dairy-free directions in the note above; For the egg, you can experiment with a flax egg, but I haven’t tried this yet. If you do decide to play around, I’d love to hear how it goes!
- TO MAKE GLUTEN FREE: Replace the wheat flour with the same amount of a 1:1 all-purpose baking flour blend, such as this one.
Nutrition Information
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Serving
1(of 16)
Calories
98kcal
(5%)
Carbohydrates
14g
(5%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Cholesterol
18mg
(6%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 16bars
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Serving | 1(of 16) | |
| Calories | 98kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
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