We always have bananas in the house. It’s a staple fruit. I tend to buy bananas in bunches of 4-5 and typically buy smaller ones, but the last few times I’ve done grocery delivery, the shopper has purchased GINORMOUS bananas, and more than what I asked for. It’s not shocking my bananas went from “perfect” to overripe in just about three days. Not to worry though, I certainly put them to good use with these banana bread squares.Jump to Recipe
I’ve started relying on my 9×9″ baking pan for muffin bars or these squares in particular, because it’s a whole lot easier to pour batter into one tin, than attempt to pour batter in 12 individual muffin wells. To my defense, I don’t have (well, I didn’t have) a cookie scoop to portion out my pours when I made muffins so some muffins were always larger than others. Nevertheless, I opted for these bananas bread bars, and instead of chocolate chips, I used one tablespoon of baking cocoa and two extra scoops of almond butter to make the texture creamy, velvety, with a touch of chocolate. I made them Friday;there’s only two left…
This recipe has gone through a few variations, but it tastes amazing. I love banana bread, and I really like this version because the bananas leave the texture very moist, and not overpowering either. I also made this gluten free, and while it does call for a half cup of milk, you can easily make this dairy free as well. I opted for coconut sugar which aided to the brownish color alongside the cocoa powder. I had one for breakfast this morning with some whipped cream to pair with my coffee and it was THE perfect morning breakfast, before hopping on my Peloton and starting work for the day. I bet once you make these for the first time, you’ll rely on the base of this recipe to make other versions, just in time for your scaled-down, socially distant Thanksgiving.
Chocolate Almond Butter Banana Bread Squares
Two worlds combine: banana bread and almond butter to create the most delicious banana bread squares your tastebuds have tasted. With a generous helping of almond butter, a tablespoon of cocoa powder, and two ripe bananas, your kitchen will smell like Fall, Thanksgiving, and Football all rolled into one!
- 2 ripe bananas
- 2 eggs
- 1/2 cup milk
- 1/2 cup coconut sugar
- 1/2 cup almond butter
- 2 tbsp avocado oil
- 1 tbsp vanilla extract
- 1 1/4 cup gluten free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp baking cocoa
- pinch of salt
Preheat the oven to 375* and line or pre-grease a 9×9" baking tin.
In a large mixing bowl, whisk the eggs, banana, coconut sugar, milk, avocado oil, and vanilla until just combined. Set aside
In another bowl, combine the flour, baking soda, baking powder, and salt. Add the tablespoon of cocoa and whisk again.
Pour the dry ingredients into the wet and whisk until just combined.
Pour batter into the baking tin and bake for 25-27 minutes. Serve warm.