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If you’ve been trying to find ideas for how to use your spotty brown bananas, these Banana Chocolate Chip Bars are a fantastic option. No complicated steps or fancy ingredients required and you only need to have very basic cooking skills. Are you curious about how to make them? Let us show you!
It’s All in The Bananas!
When it comes to using bananas for baking, the browner the better. Why? The browner the banana, the sweeter the end product will be. Actually brown bananas are altogether better since they are easier to digest and the concentration of antioxidants increases significantly as they ripen.
What Do I Do If My Bananas Are Too Green or Too Brown?
So, think twice about disposing of those old looking bananas. You can save them for some delicious plant-based baking or you can freeze them to use later in nutritious breakfast smoothies. On the other hand, if you buy bananas that are too green, place them in a paper bag with some ripe ones and it will speed up the ripening process.
Chocolate Chips On Everything!
One of the best things about this recipe is it calls for a whole cup of non-dairy semi-sweet chocolate chips. If you are not familiar with non-dairy chocolate chips, we recommend the brands: Guittard, Trader Joe’s, or Enjoy Life.
If you don’t have chocolate chips or you’re just feeling like a bit of extra chocolate that day, you could turn to chocolate chunks. Using these will make the bars have a more chocolate-y bite to it.
A Tasty Indulgent Treat
These banana chocolate chip bars are the perfect homemade dessert to curb your sweet tooth. Compared to the store-bought ones, these bars have less added sugars and more fiber. Are you excited to dig into these already?
Banana Chocolate Chip Bars
- 2 Tablespoons of ground flaxseeds
- 6 Tablespoons of water
- 4 ripe bananas, peeled
- 1/4 cup of vegetable or canola oil
- 1/2 cup of plant-based milk (any variety)
- 1 teaspoon of vanilla extract
- 1 3/4 cups of all-purpose flour
- 1/2 cup of brown sugar
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of cinnamon
- 1 cup of non-dairy semi-sweet chocolate chips or chunks, divided
- Preheat the oven to 350 degrees F and lightly grease a 9×13 baking pan or dish.
- In a small bowl, beat together the flaxseed meal and water for 1 minute. Place in the refrigerator for 10 minutes.
- Using a fork or potato masher, mash the bananas and stir in the oil, milk, vanilla, flour, sugar, baking powder, salt, cinnamon, and flaxseed mixture until it’s well-combined. Fold in ¾ cup of the chocolate chips (or chunks).
- Pour the batter into the prepared baking pan, sprinkle the remaining chocolate chips on tip, and bake for 50 minutes. Test by sticking a toothpick in the middle of the loaf. If the toothpick comes out dry, the loaf is done. If it’s not, bake in 5-minute increments until the toothpick comes out dry.
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.