Tag Archives: bars

Chocolate Banana Muffin Bars

Can you believe we are already 11 days away from the end of May, and about to enter Summer? I can’t stand how time is flying right now and that our son is two months old. I remember writing recipes in October, basking in the second trimester glory, anticipating what the end result will be, and boy was it a journey (interested in my story? Here’s the link to my blog post).

This recipe was sitting in my notes on my phone for a very long time, probably since September last year, when I wrote it down while I was contemplating what to do with overripe bananas, because regardless of a pandemic or not, I always have at least two bananas that are about to RIP. Scrolling through my recipes I stumbled upon it again and as the ingredients are pretty simple, I decided that it’s about time I make it and see how it turns out – the result is AMAZING. Even my husband said they were good, and he is my biggest critic when it comes to cooking and baking.

These muffin bars are gluten free and made with Thrive Market cassava flour, calls for just one cup of sugar (both coconut and cane), two ripe bananas, and one of my favorite chocolates from Hu Kitchen. What I love about this recipe is that the bars came out so fluffy with a perfectly golden bottom, each bite has a delicate flavor of banana, and the chocolate literally came oozing out. This recipe yields approximately 12 smaller bars, but that depends on how you slice it 🙂

Here’s what you’ll need:

  • 2 ripe bananas, smashed
  • 2 eggs
  • 1/4 cup cane sugar
  • 1/3 cup coconut sugar
  • 1/2 cup whole milk (you could sub almond or oat milk too)
  • Vanilla extract
  • 3/4 cup Cassava Flour
    • You can find my favorite cassava flour on Thrive Market –> hit the banner to the right and it’ll bring you there!
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup chocolate chips
    • (I do recommend Hu Kitchen because they are a paleo-friendly and “back to human” style eatery located in NYC but you can find their products here. I LOVE their crackers too!

Preheat your oven to 375* and pre-grease a 9×9″ brownie or baking tin. Begin by adding the wet ingredients into a bowl (eggs, bananas, vanilla, sugars, and milk). Blend to combine. Then layer in the dry ingredients – I like to pour the flour in a bit at a time so that it doesn’t fly everywhere. Mix to combine until smooth, there will be some chunks because of the banana.

Add in the 1/2 cup of chocolate (I coat the chocolate with some flour so that it does not sink to the bottom) and fold in with a silicone spatula or wooden spoon. Pour into the tin and bake for 20-23 minutes. Let sit and spread on some almond butter, a dollop of whipped cream, or eat them all in one sitting with a cup of coffee and Bravo Below Deck marathon… no judgment. Stay safe friends!

Chocolate Chip Banana Oatmeal Squares

I’ve been into baking a lot more than I have been into actual cooking. Don’t get me wrong, I love a good ratatouille, or throwing together a really delicious chicken dinner or skillet. As of late, it’s been about baking, re-testing muffins, and building myself up to making cupcakes and all sorts of decadent treats. I’m not really into sugar-laden foods, which is why this blog exists: to take everyday delicious meals and recreate on the healthier side. Having simple swaps for recipes is important to me which is where these squares came from.

I like a brownie or blondie – in fact, my family actually has a “secret” recipe (why it’s always been considered a secret is beyond me but it’s a DELICIOUS cookie/blondie/brownie hybrid – it could also have been a long-time joke that it’s a secret and I’ve been misled all these 32 years… oh well). The sugar, butter, and heavy ingredients in those recipes can be too heavy for me at times, so using rolled oats is a great binder for flour. Plus, this recipe doesn’t have any sugar. The only sugar comes naturally from the chocolate chips, bananas, and a drop of maple syrup. Whole foods, real foods, and quality.

I also know that oats/oatmeal is a good food for lactation/breastfeeding, and given that I am 37 weeks and hoping to nurse the little bub, I’m testing recipes now so that I can bake them and freeze for when the bub arrives. Pregnant or not, I love oatmeal and the combination of chocolate chips with the banana is a trifecta of awesome.

Here’s what you’ll need:

  • 2 ripe bananas, smashes
  • 1 cup milk (can sub any kind of milk!)
  • 1 large egg
  • 2 tbsp maple syrup
  • 1 tbsp baking soda
  • 2 cups rolled oats
  • 1/2 cup chocolate chips
  • Nutmeg
  • Cinnamon

Products Used:

  • Organic Valley: egg and milk
  • Lily’s Sweets: chocolate chips
  • Thrive Market: baking soda, rolled oats.

Preheat the oven to 400*. Whisk everything in one bowl. Pour into a pre-greased 9×9 pan, adding a few more extra chocolate chips on top. Bake for 30m. THAT IS IT! Enjoy with some nut butter, whipped cream, or just as is. You’ll be making these weekly 😉