These banana bars are super moist and have more of a cake-like texture than most bar cookies. The original recipe can be found at https://www.golo.com/blogs/recipes/banana-breakfast-bars. I just made a few minor changes like reducing the amount of oil because the original version was just a tad bit too oily for my taste.
I also like to throw in some chocolate chips because they go so well with bananas and my family loves them! The original recipe also says to cut them into six bars, but I prefer to cut them into nine because they’re just a little on the rich side for me. If you’re trying to cut down or totally get away from sugar, you can also replace it with stevia or some other sweetener of your choice.
These bars are great for a quick snack on the go and they freeze very well. I like to store them in those little zip lock snack bags. They don’t freeze solid so you can eat them straight from the freezer even after they’ve been in there for a month.
If you don’t have wheat flour, you can also use white or spelt flour. I like to experiment with recipes and try out different variations with the ingredients and measurements. It’s a great way to learn how to adapt recipes and if you’re lucky, you can make them even better than the original. Of course, there are those failed batches too, but whatever the outcome, it’s a learning experience that can help mold you into a better cook!
Give them a try and see how long they last at your house. Enjoy!
Super Moist Banana Bars
- Large bowl
- Measuring cups
- Measuring spoons
- Fork or a potato masher
- Large spoon for stirring
- Rubber scraper/spatula
- 8 x 8 baking pan
- 2 medium bananas ((slightly over-ripe))
- 1/8 cup coconut oil ((fractionated))
- 1/4 cup brown sugar ((packed))
- 1 large egg
- 1 tsp vanilla
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 cup whole wheat flour
- 1/2 cup oatmeal ((quick or old fashioned, your preference))
- 1/3 cup semi-sweet chocolate chips ((regular or non-dairy))
Preheat oven to 350 degrees.
Grease an 8 x 8 pan with coconut oil or spray with Baker's Joy.
Peel bananas and mash well in a large bowl.
Stir in coconut oil and brown sugar.
Add egg, vanilla, and sea salt and stir until combined.
Stir in baking soda, then add flour, oats, and chocolate chips. Stir until mixed.
Using scraper, spread batter in prepared pan and bake for 18 – 22 minutes or until edges are a little brown and center is firm.
Cool completely, then cut into six or nine bars.
Enjoy up to two days or freeze up to one month. 1 serving = 1 bar.