Pretty perfect pair…

BanChipBar33! wm

BANANA-CHIP BARS

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

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16 Comments Add yours

  1. This looks so great! and low sugar! wow!

  2. Looks yummy! I may try this soon; I’ve got a bunch of black bananas hanging out in the freezer.

  3. Ellie says:

    Hi! Thank you for this wonderful recipe…I love it! I did however double the recipe(’cause it looked so good). I had a bit too many frozen bananas that needed to be used up:). I ended up substituting some ground oatmeal instead of the almond flour. It was a hit…I will soon post about it on my blog and definitely give you credit. Thanks again for turning my frozen bananas into something spectacular.

    1. Linda says:

      YAY!
      Thanks for the great review…I look forward to trying your substitution!

  4. kissmyspatula says:

    oh, i love anything with banana and chocolate….your bars look just scrumptious!

  5. Jessica says:

    Now these you WERE kind enough to feed to me. But I refuse to believe they were sugar free. WAY too good!! And yes, SUPER moist, buttery, banana-y heaven.

  6. Rick says:

    I just got the Whey-Low in today! What are the stats on this? Can’t wait to try it.

    Rick

  7. Linda says:

    Shoot…I thought they were on there. Sorry about that.

    With NS:
    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

  8. Carol says:

    Linda:

    Can I substitute Splenda for the Whey Low?

    1. Linda says:

      Technically it will work…although Splenda doesn’t “cream” with the fat as well as Whey Low, maltitol, or regular sugar. They may be a little more dense and have a Splenda aftertaste, but would still be tasty.

  9. I too think a treat has it’s place in our lives. I like that you use real butter, chocolate and flour here. The addition of almond flour is fab. Great lookin’ banana bars!

  10. Melissa says:

    I just tried this recipe and OMG it’s to die for! I used splenda and it worked magic! Thank you so much for sharing your recipes with us!

    1. Linda says:

      Thank you so much, Melissa, for the suggestion of Splenda…good to know it works alright.

      I’m glad you loved the bars!!

  11. Hi Linda,
    I doubled the recipe and it was wonderful everyone loved them!!! TY, also very filling. BTW, I always use the Whey Low instead of sugar. Buttttt, LOL 🙂 I take out the sugar bowl and sprinkle some on the counter top. My husband has no idea I don’t use regular sugar anymore. Heehee thank you, thank you for all your wonderful recipes! Hugs!

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