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
- 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.