We’ve been doing grocery pick-up orders due to being quarantined. I always put way too many bananas on the list and we never get around to eating them all before they start to go bad. I will freeze a lot of them for smoothies but the very ripe ones are perfect for baking. These banana bars are a yummy alternative to traditional banana bread and banana muffins. To me, they are better! 🙂
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Ingredients:
- 5 ripe bananas
- 1/4 cup milk
- 1/4 cup oil (any kind) – I use canola
- 3/4 cup brown sugar
- 2 eggs
- 1 3/4 cup flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup mini chocolate chips
- 1/4 cup chopped walnuts (optional)
- Pam non-stick spray
- 15 x 10.5 Jelly Roll Pan – This is the exact one I use
Directions:
- Heat oven to 350 degrees F. Spray the Jelly Roll Pan with non-stick spray.
- Peel bananas and mash well. I use this banana masher.
- Stir in brown sugar, milk, oil and eggs until well combined.
- Add flour, baking soda, cinnamon and salt.
- Add 1/2 of the chocolate chips (save other half for topping)
- Add walnuts (optional)
- Spread the batter into the prepared pan and sprinkle the remaining cholcolate chips on top.
- Bake 18-22 minutes or until a wooden toothpick comes out clean when inserted in the middle.
- Cool completely and cut into squares.
- Keep in refrigerator for 1 week or store in freezer for up to 3 months.
Directions (with pictures):
- Preheat oven to 350 degrees F. Spray Jelly Roll Pan with non-stick spray.
- Mash (5) bananas well.
- Add brown sugar (3/4 cup), milk (1/4 cup), oil (1/4 cup) and eggs (2). Stir well.
- Add flour (1 3/4 cup), baking soda (1 tsp), cinnamon (1 tsp), and salt (1/2 tsp). Mix well.
- Add 1/2 of the chocolate chips. Add walnuts (optional). Stir.
- Spread batter into the prepared pan.
- Top with the remaining chocolate chips.
- Bake for 18-22 minutes or until a wooden toothpick comes out clean when inserted in the middle.
- Allow to cool and then cut into bars. You can make them as big or small as you like! I normally cut them smaller than pictured when I serve them to Ambrey.
We couldn’t wait to dig in! I cut them into bars before they completely cooled so the chocolate chips smeared a little. They still tasted just as yummy and were delicious warm! I reccommend keeping them in the refrigerator or freezing them. They freeze really well! This allows them to last longer and gives you the option to pull one out when you’re ready to eat one!
These are great to have on hand for a quick breakfast, snack or treat! They are very filling and a great way to satisfy your sweet craving (not to mention getting a serving of fruit). 😉 This would also be great to make in place of a traditional cake by keeping it whole or serving as bite size pieces at a party. The possibilites are endless! ♥
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