You have to admit, peanut butter and chocolate is one of the best combinations around. Add bananas to the mix and I’m there.
I recently gave a makeover to a recipe I tested a few months ago and these bars have never looked better. They are perfectly soft, fudgy, and naturally sweet (only sweetened with bananas!) and test like heaven straight from the fridge after dinner… or lunch… or breakfast. I don’t judge!
Any time of day when the classic chocolate, peanut butter, and banana craving strikes, these babies are ready for you!
vegan, gluten-free, oil-free
Total Time: 45 minutes Makes: 10-12 bars
2 ripe bananas
1 cup almond flour
1/4 cup almond milk
1/4 cup dairy-free chocolate chips
3 tbsp. coconut flour
2 tbsp. creamy peanut butter
1 tsp. vanilla extract
1/4 tsp. cinnamon
1/4 tsp. baking powder
1/8 tsp. salt
- Preheat oven to 350.
- Mash the two ripe bananas until smooth.
- Whisk the peanut butter and vanilla extract into the mashed bananas. You can use a mixer for this but I just used a fork.
- Whisk the almond flour, coconut flour, cinnamon, baking powder, and salt into the wet ingredients until well-combined. I used only one bowl for this recipe, but you can whisk the dry ingredients separately and then add to the wet if you prefer.
- Slowly add the almond milk while continually mixing until the batter is uniform.
- Fold the chocolate chips into the batter until evenly dispersed.
- Add the batter to a parchment-lined baking pan and smooth the top with a spatula.
- Drizzle about 1/2 tbsp. of creamy peanut butter across the top. If your peanut butter is thick, you can melt it with some coconut oil in the microwave.
- Take a toothpick and swirl the peanut butter through the top layer of the batter.
- Top the batter with more chocolate chips if desired.
- Bake at 350 for 35-40 minutes or until a toothpick comes out clean. Let cool completely before slicing and enjoying.
- Best for up to 6-7 days. I stored in the fridge.