Banana Peanut Butter Chip Bars

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A great way to use overripe bananas when your not in the mood for banana bread. These Banana Peanut Butter Chip bars take 5 bananas and are good any time of day. You can make them healthier by subbing whole wheat or Keto Flour for the all-purpose flour, using applesauce or coconut oil instead of vegetable oil. Exchange the brown sugar for a brown sugar substitute like Sukrin Gold and use Keto Chocolate chips.

Peel and mash your 5 bananas, stir in brown sugar, oil, peanut butter, eggs and vanilla until combined.

Add all of the dry ingredients and 1/2 of the chocolate chips. I’m using a chocolate and peanut butter chip mix.  Spread the batter in a 15″x 10-1/2″ pan that has been sprayed with non-stick cooking spray.

Bake for 18-20 minutes at 350°. Cool before cutting. These bars can be kept at room temperature, but will store longer in the refrigerator and they freeze well.

This makes a ton, I suggest cutting the recipe in half unless you’re planning on sharing them.

Banana Peanut Butter Chip Bars

Course: Breakfast, Dessert, Snack

Ingredients

  • 5 very ripe bananas
  • 3/4 cup brown sugar
  • 1/4 cup vegetable oil
  • 1/2 cup creamy peanut butter
  • 2 eggs
  • 1-3/4 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup chocolate chips, divided

Instructions

  • Heat oven to 350°. Spray 15 x 10-1/2" pan with non-stick cooking spray or use parchment paper.
  • Peel and mash bananas. Stir in brown sugar, oil, peanut butter, eggs, and vanilla until combined.
  • Add dry ingredients and stir to combine. Fold in 1/2 of the chocolate chips.
  • Spread batter into the prepared pan. Sprinkle the remaining chips on top.
  • Bake for 18-20 minutes, or until a wooden toothpick in the center comes out clean.
  • Cool completely and cut into squares.


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