Bananas and chocolate – they go together like…well, they just DO!
These bars are moist, dense, loaded with banana flavor and just enough soft, dark chocolate chunks. They are one of our favorite quick desserts. Great right out of the oven or even the fridge.
This recipe makes a large panful and they travel well, so they’re perfect to take on a picnic or to pack in lunches. Kids adore these bars.
(To reduce the simple carbs, I’ve taken out some of the regular all-purpose and added in almond flour.)
Vegetable cooking spray
1 1/2 cups flour
1/2 cup almond flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening or butter (I prefer butter)
1 1/4 cups Whey Low Granular (some have used Splenda Granular and it worked)
1 large egg
1 teaspoon vanilla
1 cup mashed very ripe bananas
1 cup regular or sugar-free dark chocolate chunks
Preheat oven to 350 degrees. Coat a 9×13 inch baking pan with vegetable cooking spray.
In a medium bowl combine the flour, almond flour, baking powder, and salt. Set aside.
In a large bowl cream together the shortening or butter and the sugar sub until fluffy. Beat in the egg, vanilla, and mashed banana until well mixed. Beat in the flour mixture just until incorporated. Fold in the chocolate chunks. Pour batter into prepared pan and bake for 25 minutes, or until golden and moist crumbs adhere to a toothpick inserted in the middle. (Do not over-bake…you want these moist!) Makes 16 bars.
With Nature Sweet: Per Bar: Calories 157; Protein 3 g; Fat 11 g; Carbs 11 g; Sugar 2 g; Sodium 142 mg
With Whey Low: Per Bar: Calories 171; Protein 3 g; Fat 11 g; Carbs 19 g; Sugar 6 g; Sodium 142 mg