Chocolate Chip Banana Snack Bars

Why do I always end up with a bunch of (ripe at the same time) bananas? Seriously, I pretty much eat a banana every morning, but it never fails that no matter how many I buy, there are always the last few in the bunch that are too ripe to eat by the end of the week! Which brings me to today’s kitchen project.

dscn0193.jpg

I know that my last couple of blog posts have been sweets, and I really wanted to try something else, but these ripening (as we speak) bananas on my counter were just calling out to be turned into something delicious.

I opened up the pantry and looked at what I had to work with and here’s what’s cooking today:  Chocolate Chip Banana Snack Bars. I made them oil free, dairy free, and gluten free (if you choose to use gluten free oats).

But first, a quick word about the chocolate chips. I have always bought the Enjoy Life Brand of dairy free chocolate chips. They are very good, but also on the pricey side; typically $5.99 for a bag.  I found these at Walmart in the Jewish food aisle and they’re only $2.74 for the same size. They are dairy free, vegan and kosher. That’s definitely a win-win for me!dscn0213-e1537392448848.jpg

Ingredients

  • 2 ripe bananas, mashed
  • 1/2 C. unsweetened applesauce
  • 1/2 C. pure maple syrup
  • 1/4 C. almond butter, softened
  • 1 C. oat flour
  • 1 t. baking soda
  • 1/4 t. salt
  • 1 t. cinnamon
  • 2 C. rolled oats (gluten free if preferred)
  • 2/3 C.  dairy free chocolate chips

I combined the bananas, applesauce, maple syrup and almond butter in a small bowl and stirred to combine well.  In a large bowl, I whisked the flour, baking soda, salt and cinnamon together. I then added the wet ingredients to the dry and stirred well to combine. Next, I mixed in the whole oats and the chocolate chips.  Once well mixed, I poured the batter into a parchment paper-lined 8 inch square pan. I placed the pan in a preheated 350 degree oven for 30 minutes. They should have a nice golden brown color.

 

 

I’m hoping that these freeze well. I think my daughter will enjoy these when we visit her next month at school.

DSCN0211

If you’ve got some spotty bananas on your kitchen counter, give these a try. You will not be disappointed. They are chewy, chocolatey and healthy, too. And we all know that’s a really good thing!

See you next time in the kitchen!

Heidi

Fall in Florida??

I’m a midwestern girl…(that must be the start of a song lyric somewhere) and probably one of the hardest adjustments is not having a change of seasons.  Honestly, I’m truly not that sad about it. I typically have no complaints about our weather, but when the temperature is steadily in the 90s, it really is a little difficult to get into the “pumpkin spice and baking” mode.

Today I was out and about running some errands and found my way into TJ Maxx, cuz why not? I only needed one thing, which I found pretty quickly but then I couldn’t leave without a trip into the cookware aisle. I found this pretty, bright red silicone muffin pan. It was only $3.99 and had the original Bed Bath and Beyond price tag of $12.99, so that was pretty much a no-brainer!

DSCN0159

I had to put this beautiful pan to the test and today’s fall inspired recipe is an Oil-free, Dairy-free, Pumpkin Apple Cinnamon Muffin. Here’s how I made them:

  • 1 C. oat flour
  • 1 C. whole wheat flour
  • 2 t. baking soda
  • 1/2 t. salt
  • 1/2 T. pumpkin pie spice
  • 1/2 T. Vietnamese Cinnamon (any cinnamon is fine, I just prefer these because they have a lot more “spice”
  • 1 C. unsweetened plain almond milk
  • 1 C. canned pure pumpkin (NOT pumpkin pie filling)
  • 3/4 C. pure maple syrup
  • Equivalent of 2 eggs (I used Bob’s Red Mill Egg Replacer)
  • 2 peeled, chopped apples (I used Fuji-but any crunchy apple should be fine)
  • 2 T. oat flour mixed with 1 T. coconut sugar

Preheat your oven to 350 and prepare your muffin pan. If you’re not using a silicone pan, line the pan with muffin liners and set aside.   Peel and chop your apples and toss with the oat flour and coconut sugar to coat the apple pieces and set that aside for the batter. Prepare your egg replacer and set aside. Combine all the dry ingredients (flours through spices) in a small bowl and whisk to combine. Place all the wet ingredients (almond milk through maple syrup) in a large bowl. I used an immersion blender to mix the wet ingredients. You don’t need to, but it seemed easier than mixing by hand. Add the dry ingredients to the wet and combine to make the batter. When it is well mixed, stir in the apple pieces and if you’d like, save a few pieces to add to the tops.

I used an ice cream scoop to fill each muffin cup, and I filled them to the top. Place some apple pieces on top and sprinkle with a little more cinnamon and sugar (optional). Place in the oven and bake for 34 minutes. Every oven is different, so you may want to start checking at 28 minutes. These seemed to take longer than I thought because the batter was wetter than many muffin recipes.

Let them cool (I know that’s the hardest part). Pop them out of the pan and enjoy! They are moist and not too sweet and perfect for a fall morning with a cup of coffee!

DSCN0182

Enjoy and let me know in the comments how you liked them!

See you in the kitchen soon,

Heidi