Chocolate Chip Banana Bread Bars offer all there is to love about a moist slice of banana bead in a grab-n-go bar. Gluten free, made with wholesome ingredients, and perfect for weekday breakfasts or snacks.
1 1/2cupsmashed ripe banana(from 3 to 4 brown specked bananas)
1/2cupcreamy almond butter(sub peanut or cashew butter)
1/4cupmaple syrup or honey
1cupchocolate chips or chunks, divided
1/4cupfinely chopped walnuts
Preheat oven to 350º F. Line an 8x8" or 9x9" baking pan with parchment paper and spray with non-stick cooking spray.
Place bananas in a large bowl and use a potato masher or fork to throughly mash until the bananas are pureed. Add almond butter, eggs, and maple syrup; whisk to combine.
Add almond flour, oat flour, cinnamon, baking soda, and salt; stir to combine. Fold in 3/4 cup of the chocolate chips. Transfer batter to prepared baking dish; smooth the top with a spatula. Sprinkle remaining 1/4 cup chocolate chips and chopped walnuts overtop.
For 8x8" baking dish, bake for 32 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean. For 9x9" baking dish, bake for about 25 minutes. Let cool in the pan for 30 minutes. Transfer to a cooling rack and let cool completely. Slice into 16 bars.*Store leftovers in an airtight container at room temperature for up to 5 days. (The bars get even better and more moist as they sit!)
*Nutrition facts calculated using Lily's brand of chocolate chips.To Serve: These bars are delicious spread with extra nut butter or a dollop of full-fat yogurt.To Store: Once the bars fully cool, store them in an airtight container lined with paper towels at room temperature for up to 5 days.To Freeze: Freeze leftover bars in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight at room temperature before serving.