It's no secret, I have a serious sweet tooth. These bars are my go-to for when I have bananas that are ripening too quickly on hand.It’s rare that the bars last long enough to cool in the pan. We LOVE them fresh out of the oven while the chocolate chips are still melted. They’re absolutely divine piping hot with a cup of coffee. I can’t lie, with the addition of almonds, they will definitely remind you of a certain candy bar.
Enjoy!
Ingredients
- 5-6 medium very ripe bananas
- 1 ½ c coconut milk (you may any kind that you wish) * See Note
- 3 tablespoons honey
- ½ c coconut oil (or applesauce)
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- 4 cups old-fashioned oats
- 1 c flour (I use ½ c wheat flour and ½ c all purpose)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 c coconut flakes
- 1 c dark chocolate chips
- *Optional- ½ c chopped almonds
Directions
- Pre-heat oven to 350 degrees and place rack in the center of the oven. Grease a 13x9 pan.
In a large mixing bowl, add your bananas and mash. Then add honey, coconut oil, egg, and vanilla extract. Mix well until smooth. Next, add flour, oats, baking powder, and salt. Stir to combine. The batter will be wet. Fold in coconut, chocolate chips, and almonds (if desired), reserving a few chocolate chips and coconut to dot the top of the batter with. Pour into prepared pan and place on center rack in oven. Bake for 25-30 mins until the top is set, bars have thickened and are golden, and a tester inserted into the center comes out clean.
Bars may be served warm.
To store bars
Cool bars completely, then slice into individual portions and warp in plastic warp. Keep in refrigerator for up to 5 days. To warm, place in microwave for 10-20 seconds.
*Note- While you may use any milk, the coconut flavor is more pronounced with the use of coconut milk.
Did you make these? Share your plate on social media and don't forget to tag us!
