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A great way to use overripe bananas when you are 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
- 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
- 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.