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The most popular AND delicious dessert on the site!
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 (258 g) peanut butter, all natural, room temp.
- 1/4 cup (59.15 g) almond flour
- 1/3 cup (107.33 g) maple syrup, (or honey)
- 1 egg
- 1 tsp cinnamon
- 1 tsp baking soda
- pinch of salt
- 1/2 cup (90 g) 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.
So delicious and always comes out perfect!
Oh my god… these really are THAT good… I am so impressed. I never comment but I had to for this one. I modified mine slightly, using 1/2 cup of a mix of date syrup and maple syrup, oat flour instead of almond and 3/4 cup of natural crunchy pb to lessen the calories and fats a bit. They are phenomenal. So sweet and the perfect texture.
OMG you were not lying when you said they were addictive. I added 1 tbsp unsweetened cocoa powder and used date syrup because that’s what I had. Created the most delicious guilty free brownies 😋🤤Thanks for sharing
I saw this and immediately wanted to make it but I didn’t have the right ingredients so I used this as a base recipe. I used almond butter instead and reduced it to 1/4 cup and substituted the rest, 3/4 cup, with whole milk yogurt. Added 1 serving a vanilla protein powder and lowered the chocolate chips to 1/3 cup. Then baked for 30 mins. It was a very moist bar that I did need a spoon to eat while it was warm and it was very delicious. I had to hold back from eating more than two. When I entered the info in my fitness pal it was 113c, 7g fat, 10g carbs, 6g protein. I will try it will Greek yogurt and more protein powder or flour to firm it up and up to protein count.
This easy to throw together recipe is delicious!
I’ve made these a few times exactly as the recipe says and really enjoy it, but my husband was never a fan of how over-gooey they were. The last time I made them, I accidentally did two eggs instead of one and only had one banana (instead of two), and I actually liked it better that way! Still gooey, but just slightly cakier and less banana-ey.
Chocolatey, banana goodness, peanut buttery, and moist! I baked several without the chocolate chips and they were still delicious!
Easy and delicious!
Hi Laura, I’m so glad you liked the bars!
I made these today and substituted the 1/3 cup of maple syrup with 1/3 cup of Lakanto brand golden monk fruit sweetener with allulose. I was very happy with the results. Not too sweet and the texture was moist and spongy like cake. Great recipe for a high protein snack especially since I reduced the sugar. I will make again!
can i use regular peanut butter versus natural?
Hi Mickie, I havent tried it with regular PB… so I cannot say for sure! I’m soryy!
I’ve used Jif, Skippy, and natural peanut butter, and they work beautifully!