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Chocolate Chip Banana Bread Bars Recipe

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4.4 from 14 reviews

Deliciously moist and flavorful Chocolate Chip Banana Bread Bars made with ripe bananas, warm cinnamon, and melty semi-sweet chocolate chips. These easy-to-make bars combine wholesome ingredients like coconut oil, almond milk, and natural sweeteners for a delightful treat perfect for breakfast, snacks, or dessert.

Ingredients

Wet Ingredients

  • 4 medium sized ripe bananas
  • 1/2 cup melted coconut oil (refined if you prefer no coconut flavor)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut sugar
  • 1/2 cup unsweetened almond milk
  • 1/4 cup pure maple syrup

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. Preheat and prepare molds: Preheat your oven to 350°F (175°C). Set your granola bar molds on a large baking sheet. If using silicone molds, no greasing is necessary; if using aluminum, lightly grease the molds to prevent sticking.
  2. Mash bananas and mix wet ingredients: In a large bowl, mash the ripe bananas thoroughly until smooth. Add the melted coconut oil, eggs, coconut sugar, vanilla extract, almond milk, and maple syrup. Mix all together until well combined.
  3. Add dry ingredients and chocolate chips: To the wet mixture, add the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt. Mix until just combined to avoid overmixing. Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter.
  4. Fill the molds: Using a 1/4 cup scoop, portion the batter into the prepared granola bar molds. The batter will naturally settle into the molds on its own.
  5. Bake the bars: Place the baking sheet with the molds in the preheated oven and bake for about 25-30 minutes, or until the bars are cooked through and a toothpick inserted in the center comes out clean. The bars should feel firm to the touch when done.
  6. Cool and serve: Let the banana bread bars cool in the molds for 10 minutes. Then carefully transfer the bars to a wire cooling rack to cool completely before serving.

Notes

  • Use very ripe bananas for the best flavor and sweetness.
  • Refined coconut oil is preferred if you don’t want the coconut flavor to be strong.
  • If you don’t have granola bar molds, a baking pan can be used; adjust baking time accordingly.
  • Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a nut-free option, ensure chocolate chips and other ingredients are processed in a nut-free facility.

Find it online: https://bitezly.com/chocolate-chip-banana-bread-bars-recipe/