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!
Choc Chip Banana Bars
- 1 cup mashed banana (2-3 large bananas)
- ⅓ 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
- ⅓ cup + 2 tbsps chocolate chips
- 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!!