Banana Chocolate Chip Bars (Gluten-Free!)

banana chocolate chip bars sliced overhead.

Banana Chocolate Chip Bars (Gluten-Free!)

Course: Snack

Cuisine: American

Keyword: banana chocolate chip bars

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 116kcal

Author: Megan Gilmore

The next time you have ripe bananas sitting on your counter, try these banana chocolate chip bars. They taste like a cross between chocolate chip blondies and banana bread! This recipe is naturally gluten-free and dairy-free, but it tastes remarkably decadent, like something you'd buy from a coffee shop or bakery. My kids can't get enough of them!

Print Recipe Add to Collection

Ingredients

⅔ cup mashed banana (see notes)
2 large eggs
⅓ cup peanut butter
2 tablespoons olive oil
½ cup oat flour (certified gluten-free, if needed)
⅔ cup coconut sugar
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon fine sea salt
½ cup chocolate chips

Instructions

Preheat the oven to 350ºF and line an 8-inch baking pan with parchment paper. Use a fork to mash the ripe banana on a plate, then measure out ⅔ cup for this recipe. (You'll get this amount from 1 very large banana or 2 small ones.)
Transfer the mashed banana to a large mixing bowl, then add in the eggs, peanut butter, olive oil, oat flour, coconut sugar, baking powder, cinnamon, and salt. Stir well, until the batter looks relatively smooth. There may still be a few lumps from the mashed banana.
Fold in the chocolate chips, reserving a few to sprinkle on top. Transfer the batter to the prepared pan and spread it out evenly. Sprinkle the remaining chocolate chips on top, then bake for 30 minutes at 350ºF.
When the center looks firm and the edges look golden, remove the pan from the oven and let the bars cool for 1 hour. Then slice into 16 squares and enjoy. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Notes

Nutrition information is for 1 of 16 bars. This information is automatically calculated and is just an estimate, not a guarantee.

Banana Note: This recipe is quite forgiving if you have slightly more or less banana. If you end up with 1 cup of mashed banana to use, I recommend increasing the flour to 3/4 cup and the peanut butter to 1/2 cup, so the bars won't be too mushy.

Texture Note: If you prefer bars that are gooey and dense, you can use a little more banana. If you prefer thick, slightly more cake-like bars, use the option noted above, increasing the mashed banana to 1 cup, the peanut butter to 1/2 cup, and the flour to 3/4 cup.

Nutrition