I used to bake a lot – I made cakes for friends birthdays, cupcakes for parties and cookies just because. While I still bake, I do a lot more gluten-free and sugar free baking. What I’ve noticed is that I can put a little over or under and it doesn’t really make a big difference. While I’m not saying you shouldn’t follow the recipe – if baking isn’t your thing, baking gluten-free and sugar free is a good place to start!
I really love these gooey banana chocolate bar recipe – it was one of those recipes where people didn’t believe me when I told them it didn’t have all the bad stuff. I like keeping these bars in the fridge so it stays nice and firm. When I left them in room temperature they became a little too gooey for my liking. Hope you all enjoy!
GOOEY BANANA CHOCOLATE BARS print this recipe! | adapted from i am the baker
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INGREDIENTS
2 bananas 1/2 cup almond butter 1/3 cup pure maple syrup 2 teaspoon vanilla extract 1/2 cup almond flour 1 teaspoon cinnamon 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup dark chocolate chips coconut oil for baking pan |
PREPARATION
1. Preheat oven to 350º. Add all ingredients except for the chocolate chips to a food processor or high speed blender until evenly blended.
2. Pour the batter into an 8×8 oiled pan and top with chocolate chips.
3. Bake for 30-40 minutes until batter has firmed up. Allow the bars to cool before cutting and serving. I like to refrigerate the bars and then popping them out and cutting them! Enjoy.
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PHOTOS BY JENNIFER CHONG
