These Chocolate Chip Banana Bread Bars are a delightful twist on traditional banana bread, offering a convenient bar format that's perfect for breakfast, snacks, or lunchboxes. Made with ripe bananas, coconut sugar, and semi sweet chocolate chips, they're naturally sweetened and freezer friendly, making them a great option for meal prep.
Full Recipe:
4 medium sized ripe bananas
½ cup melted coconut oil (refined if you prefer no coconut flavor)
2 large eggs (or vegan egg substitute for a vegan version)
1 teaspoon vanilla extract
½ cup coconut sugar (or brown sugar)
½ cup unsweetened almond milk (or any milk of choice)
¼ cup pure maple syrup
2 cups all purpose flour (or whole wheat or gluten-free flour)
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1½ cups semi-sweet chocolate chips
Preheat Oven and Prepare Molds
Preheat your oven to 350°F (175°C). Place silicone granola bar molds on a large baking sheet. There's no need to grease silicone molds; if using aluminum molds, lightly grease them.
Mash Bananas and Mix Wet Ingredients
In a large bowl, mash the ripe bananas until smooth. Add the melted coconut oil, eggs, vanilla extract, coconut sugar, almond milk, and maple syrup. Mix until well combined.
Add Dry Ingredients
To the wet mixture, add the all purpose flour, ground cinnamon, baking powder, baking soda, and salt. Stir until just combined.
Fold in Chocolate Chips
Gently fold the semi sweet chocolate chips into the batter, ensuring they're evenly distributed.
Fill Molds and Bake
Scoop the batter into the prepared molds, filling each cavity evenly. The batter should settle on its own into the mold. Bake in the preheated oven until a toothpick inserted comes out clean, approximately 25–30 minutes.
Cool and Serve
Allow the bars to cool in the molds for 10 minutes, then transfer them to a wire cooling rack to cool completely.
Calories: Approximately 180 kcal
Protein: 3g
Fat: 9g
Carbohydrates: 25g
Fiber: 2g
Sugar: 12g