This divine recipe evolved in response to a fruit bowl of browning bananas! My 2nd oldest son loves these choc-chip banana bars and he’s not as genetically obsessed with baked goods like the rest of us. I cut mine into rectangles and call them ‘bars’ but you could also cut it into squares and call it a slice!

If you are inclined, you could easily make this low or no sugar with a few simple substitutes. Simply replace the sugar with coconut sugar or erythritol. And if you use sugar free chocolate then you’ll have minimal guilt!! It is a little hard to find but check out the notes below for one I’m currently trialling! I generally prefer to use Lindt 70% Cocoa chocolate as it is dairy free and not overly sweet.

As usual, this is gluten and dairy free but I promise it doesn’t compromise on flavour at all!

Enjoy friends!

Alex xx

Choc Chip Banana Bars

A delicious recipe for banana bars that will leave everyone with a smile on their face!
Course: afternoon tea, Snacks
Cuisine: American, Australian
Keyword: dairy free, healthy, sugar free
Cost: $7

Ingredients

  • 1 cup mashed banana (2-3 large bananas)
  • cup sugar, coconut sugar or erythritol
  • ¾ cup gluten free plain flour
  • ½ tsp baking soda or bi-carb soda
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 3 tbsp melted Nuttelex
  • 2 tbsp almond milk, or dairy free milk of choice
  • 1 large egg
  • 1 tsp vanilla extract
  • cup + 2 tbsps chocolate chips

Instructions

  • Preheat oven to 180°C or 350°F
  • Line a slice tin with baking paper. I used a rectangular tin with dimensions 27.5 cm x 17.5 cm x 3.5 cm
  • Mash the bananas in a mixing bowl. Add your choice of sugar/sweetener, Nuttelex, milk, egg, and vanilla until well mixed.
  • In a separate bowl, mix together the flour, bi-carb soda, cinnamon, nutmeg and salt.
  • Add the dry ingredients to the wet ingredients and mix until just combined – no more! Then fold in the ⅓ cup of choc chips
  • Scrape the batter into the slice tin and sprinkle the remaining choc chips on top.
  • Bake for 18 minutes or until a skewer inserted into the centre comes out clean.
  • Let it cool before cutting it! Enjoy!!

Notes

This recipe has been designed to be gluten and dairy free.
If you aren’t following a gluten free diet, you could easily substitute normal plain flour in this recipe.
Likewise, if you aren’t following a dairy free diet, you could use normal butter instead of Nuttetex. Nuttelex is a dairy free margarine that can be found in all Australian supermarkets. If you weren’t concerned about including dairy free chocolate, you could include any chocolate you like!
If you wanted to make this recipe sugar free, you could substitute the sugar for coconut sugar – which isn’t a refined sugar. Or alternatively for erythritol. I always use this in the same quantity as I would sugar to avoid a sickly sweet aftertaste however some prefer to add a little more erythritol.
There are some online stores that stock dairy free and sugar free chocolate for baking. I have just ordered these Dark Choc chips from iherb which I will try out as soon as they arrive!