Banana Chocolate Chip Bars
User Reviews
5
Banana Chocolate Chip Bars
Description
Banana Chocolate Chip Bars use mashed ripe bananas as the primary wet ingredient combined with eggs, peanut butter, olive oil, oat flour, coconut sugar, baking powder, cinnamon, and sea salt. These ingredients mix into a thick, slightly lumpy batter that supports chocolate chips folded throughout. Baking in an 8-inch pan develops lightly browned edges while the center remains moist and tender.
The banana provides natural sweetness and moisture, ensuring the bars do not become dry, while the peanut butter adds depth and subtle richness. The oat flour contributes a gentle oat flavor and a tender crumb. The cinnamon and salt highlight the flavors without overwhelming the chocolate chips scattered in and on top.
Once baked and cooled, the bars can be sliced into 16 squares, making easy portion sizes for snacks or desserts. Storing them in the refrigerator helps maintain freshness for up to five days. The recipe is tolerant of slight variations in banana quantity, with adjustments suggested for flour and peanut butter amounts to maintain the desired texture, whether gooey or cake-like.
The batter tolerates some variation in banana quantity; add more flour and peanut butter if adding extra banana to avoid excessive moisture.Cooled bars should be stored in an airtight container in the refrigerator for up to five days.Firm center and golden edges indicate doneness when baking.
Ingredients
- ⅔ cup banana see notes, mashed
- 2 large egg
- ⅓ cup peanut butter
- 2 tablespoons olive oil
- ½ cup oat flour (certified gluten-free, if needed)
- ⅔ cup coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt fine sea salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350ºF and line an 8-inch baking pan with parchment paper. Use a fork to mash the ripe banana on a plate, then measure out ⅔ cup for this recipe. (You'll get this amount from 1 very large banana or 2 small ones.)
- Transfer the mashed banana to a large mixing bowl, then add in the eggs, peanut butter, olive oil, oat flour, coconut sugar, baking powder, cinnamon, and salt. Stir well, until the batter looks relatively smooth. There may still be a few lumps from the mashed banana.
- Fold in the chocolate chips, reserving a few to sprinkle on top. Transfer the batter to the prepared pan and spread it out evenly. Sprinkle the remaining chocolate chips on top, then bake for 30 minutes at 350ºF.
- When the center looks firm and the edges look golden, remove the pan from the oven and let the bars cool for 1 hour. Then slice into 16 squares and enjoy. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
- If you have more banana (up to 1 cup mashed), increase flour to 3/4 cup and peanut butter to 1/2 cup to keep texture firm.
- Bars can be stored in an airtight container refrigerated for up to 5 days to maintain freshness.
- Baking until the center is set and edges are golden ensures proper doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 24mg | 8% |
| Sodium | 121mg | 5% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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