The recipe where all your chocolate banana dreams come true! Banana bread is such a classic recipe that comes out so delicious EVERY SINGLE TIME! My mom has a little theory that banana bread is the cure to all things, which is probably true! Only thing better than plain banana bread is a triple chocolate version of it! I’m not sure if this is just me, but I love for my desserts to be in bars because they’re just so much more exciting! I used almond flour as the base which is my favorite grain free flour to use. Also, these bars are a bit more moist than regular banana bread because of the banana to flour ratio! If you’re a chocolate banana fanatic like me or simply just want to switch things up, this recipe is a must try! Before opening my bananas, I like to bake them at 375 degrees for 10 minutes. This little trick makes the bananas so much sweeter and helps reduce the amount of sugar needed for the recipe. To make the recipe extra chocolaty, you can melt some extra chocolate and a bit of coconut oil to drizzle once the bars are cooled. This step is completely option, but HIGHLY recommended!
Ingredients
3 bananas (mashed)
1 cup almond flour
1/2 cup cocoa powder
1/3 cup brown sugar
1 tsp baking powder
1/4 cup coconut oil
2 eggs
1 tsp vanilla extract
1/2 cup chocolate chips + more to drizzle
Preheat your oven to 350 degrees. Line a 9×13 inch pan and set aside. Add the almond flour, cocoa powder, and baking powder to a small bowl and combine. In a separate bowl add the mashed bananas, eggs, sugar, coconut oil till well combined. Add the dry ingredients to the wet till a batter forms. Fold in the chocolate chips and pour into lined baking pan. Bake for 30-35 minutes till it reaches a cake consistency. If you want to drizzle extra chocolate, add 1 tbsp coconut oil with 1/3 cup chocolate chips to a microwave safe bowl. Microwave for 1 minute and drizzle once cooled. Let it sit for 10-15 minutes before cutting in bars. Store for up to 5 days in the refrigerator.
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