I don’t know if that is only a problem of a tropical climate, but at least once a week, I have plenty of ripe bananas I need to use up. Dare a delicious and easy ripe banana recipe that’s even better than every banana bread! They are great for breakfast, snack, and even dessert!
Driven by the need to use up a lot of bananas, this recipe for Chocolate Chip Banana Bars originated. With immediate effect, it became my favorite banana recipe ever. These bars are delicious, filling, and even the non-low carb part of your family will love them. Mine did! And what I really appreciate that they are perfect for kids. Usually, when I bake keto or low carb, I have to prepare two doses. One for me, with sweetener, and one for the kids, usually with honey or maple syrup. But here the bananas play the perfect sweetening role. They’re perfect for a snack, but my kids also like to eat them for breakfast. Back in history, before I started low carb, I was obsessed with the chocolate brownie from Hard Rock Cafe – these guilt-free bars are even better!
How to ripen bananas
Using ripen bananas have actually a different other reason than just saving them from flying into the trash. They have a stronger and pronounced flavor. If you don’t have them, and you are craving those bars badly (which I can fully understand), you can get quickly ripen your unripe bananas.
This method is excellent to ripen bananas for recipes because heat brings out the fruit’s sugar. If you want to use this method, make sure your bananas aren’t overly green. Put unpeeled bananas on a baking sheet and place in an oven set at 300ºF(150ºC). Don’t keep them unattended, as the time may vary. They might also leak a bit – that is ok. When the peels become shiny and black, bananas are ready.
Poke through the skin of the peel a couple of times on all sides with a fork. Place the banana in the microwave for 30 seconds. Let cool a little and check if the bananas are sufficiently soft. If not, microwave for the next 30 seconds. Continue this process until desired ripeness is obtained.
How to make Chocolate Chip Banana Bars
Preheat oven to 350ºF(175ºC). Line a 15×10.5″ pan with parchment paper.
Peel ripe bananas and mash well (I like to use a potato masher). Stir in peanut butter, sweetener (optional), oil, heavy cream, and eggs until combined.
Add in dry ingredients (almond flour, baking soda, salt, cinnamon) and stir. Stir in 1/2 the chocolate chips.
Spread the batter into the prepared pan and sprinkle remaining chocolate chips over the top. Bake around 20 minutes, until a wooden toothpick inserted in center comes out clean.
Let cool down completely and cut into squares.
Nutrition facts for 1 piece
- Kcal 293
- Carbs 11,5g
- Fats 23g
- Protein 8g
Ingredients
–5 very ripe bananas (about 1 2/3 cup) – if you have only unripe bananas, follow the instructions mentioned above to ripen them.
–1/2 cup low carb sweetener (I like to use Lakanto Monkfruit Sweetener with Erythritol. But when I bake for my kids, I don't use sweetener. For those of you, who already accustomed to the naturally sweet taste, I assure you, bananas will be enough.
–1/4 cup oil (I used coconut)
–1/4 cup heavy cream (can substitute with milk or any plant-based milk, such as almond or walnut)
–2 eggs
-3 tbsp peanut butter (I used extra crunchy)
–1 3/4 cup almond flour
–1 tsp baking soda
–1/2 tsp salt
–1 tsp cinnamon
–1 cup unsweetened chocolate chips
Instructions
- Preheat oven to 350ºF(175ºC). Line a 15×10.5″ pan with parchment paper.
- Peel ripe bananas and mash well (I like to use a potato masher). Stir in peanut butter, sweetener (optional), oil, heavy cream, and eggs until combined.
- Add in dry ingredients and stir. Fold in 1/2 of the chocolate chips.
- Spread the batter into the prepared pan and sprinkle remaining chocolate chips over the top.
- Bake around 20 minutes, until a wooden toothpick inserted in center comes out clean.
- Let cool down completely and cut into squares.
