How oh how do peanut butter, banana, and eggs bake up into this magical fluffy bliss?! It’s madness but it’s here and now and we’re doing it. Whole Grain Banana Bread (with peanut butter), GF Banana Muffins, Banana Breakfast Cookies…hello, we’re clearly due for a banana bar recipe. My main goal for starting this blog was to inspire people to cook by sharing recipes that first and foremost taste amazing, are relatively foolproof to make, and also just so happy to be healthy. You know I’ll never sacrifice flavor for nutrition. These delish bars embody these sentiment to the fullest!
Ingredients
Bananas: When I say my bananas were brown, I mean that literally. They had to go in the fridge because they were nearly oozing. But I’m telling you, that insane level of ripeness makes these bars (and all my favorite nanner recipes) epic! Peanut butter: The base of these bars and the reason we don’t need flour. They don’t even taste like pb, I swear. You could also use almond butter but they may need to bake longer since pb is more dry. Maple syrup: You only need a few tablespoons! I’ve made these with honey, too. Eggs: Key for fluff factor. I tested these with flax eggs and sadly the texture was all wrong. Spices: Cinnamon and nutmeg give major warm banana bread vibes. Chocolate chips: Delish sweetness. More is typically best. Baking soda and salt: Rise and rounding out flavor.
Let’s make it! (step by step)
Can I use frozen banana?
Yes, you can use frozen here! Just be sure thaw them (overnight in fridge is a safe bet) and remove as much water as possible before measuring.
Storage
Store leftovers covered at room temp for 2 days. Then store any remaining in the fridge. These freeze great, too!
Let me know in the comments if you make these gems! Your feedback means the world (and is immensely helpful to other readers). Cheers!
