Flourless Peanut Butter Banana Chocolate Chip Bars (One Bowl)
The best part of this recipe is that you most definitely have all of these ingredients sitting in your house just waiting to be formed into these yummy treats. This recipe has amazing flexibility because you can substitute the peanut butter with almond butter or sunflower seed butter.
You can also use the maple syrup or honey or agave nectar as the liquid sweetener. I chose to use sugar free chocolate chips to lessen the sweets blow. You cant even taste the difference.
One of the most important aspects of this recipe is to allow the pre sliced cake to cool COMPLETELY! I typically throw this together and bake it at night. Allow it to cool for 15 minutes in its pan and then remove it to cool on a wire rack. About and hour later, I place the whole cake in a large tupper and cover it. I don’s slice into it until the next morning – when it has set perfectly.
There are so many variations to make with these bars. I have created a brownie version in which I incorporate cacao powder. I’ve also created an Almond Joy version, using almond butter, coconut flour and coconut shreds. My favorite thus var.
These rarely last 24 hours in my house because we all are peanut butter and chocolate junkies. I’ve also gotten a lot of feedback from people that have made these. Feedback advises that they work even without the egg. Also have worked with a flax egg to make them vegan. Some have added a little peanut butter flour to firm it up.
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Flourless Peanut Butter Banana Chocolate Chip Bars
Ingredients
- 2 ripe bananas
- 1 cup peanut butter all natural, room temp.
- 1/4 cup almond flour
- 1/3 cup maple syrup (or honey)
- 1 egg
- 1 tsp cinnamon
- 1 tsp baking soda
- pinch of salt
- 1/2 cup chocolate chips (plus more for garnish)
Instructions
- Preheat your oven to 325° F. Line an 8×8" brownie pan with parchment paper.
- In a large bowl, mash your bananas. Add in the PB, almond flour, maple syrup, egg, cinnamon, baking soda and salt. Mix until just combined and then fold in your chips.
- Transfer batter to pan and top with some more chips. Bake for around 25 minutes or until toothpick comes out clean.
- Allow to fully cool prior to slicing. I typically make these at night and allow them to sit overnight in a tupper prior to slicing.
Notes
Nutrition
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I only have one banana, will that work? I don’t have pumpkin puree.
I’ve made these twice and love how gooey they are! My husband says a little too soft but I’m sticking to 25 minute bake time. Good way to use up a couple of old bananas!
can you substitute pb with almond butter??
Oooo yes! These taste like fudge peanut butter brownies. Next time I’m going to try a bit more almond flour for a bit more cake like texture.
I never really comment on a recipe but this truly made me want to say something, I really loved this recipe and I switched the almond flour for all purpose flour and added vanilla protein powder and it came out amazing!!! I was really surprised how delicious it was with only few simple ingredients:) thank you!
Made these for the first time and they were delicious! I subbed the almond flour for what flour as that’s what I had on hand, and halved the batter and baked in 2 loaf pans to make loafs rather than bars and they are sooooo good!
I’d also like to know what the serving size is for the nutrition info you’ve posted, they sound delicious! I plan on making them to use up a couple of almost too ripe bananas instead of wasting them! Thank you!
I used gluten free flour it was given to me, I don’t recommend using that, next time I will use almond flour or reg flour.. That was my fault, but learned my lesson on that one, I used glass bake ware and that was fine, I’m going make this again..