These lightly sweetened breakfast bars taste like baked banana chocolate chip pancakes. With just one bowl, a fork, a spatula and about 10 minutes of prep, you can have a delicious snack cake at the ready. With under 8g sugar per serving plus a hefty dose of potassium, they also make an excellent post workout snack or a mid-day pick-me-up.
Preheat oven to 350F. Spray two 8x8 baking tins with nonstick cooking spray.
Mash your bananas in a mixing bowl. I used a fork, but you can also use a hand mixer if you prefer. Add coconut oil and mash to incorporate.
Add eggs, vanilla and sugar and stir to incorporate.
Sprinkle with baking powder and allow to rest for 2-3 minutes. Sprinkle with salt and cinnamon, then stir to combine.
Working in batches, add about half of the flour and stir to incorporate. Add the milk and stir until uniform. Add remaining flour and stir until uniform.
Add about ½ of the chocolate chips and stir to incorporate. Pour the batter into prepared baking tins, then sprinkle with remaining chocolate chips.
Bake at 350F for 20-22 minutes, until bottoms are golden and toothpick comes out clean. Rest for 15 minutes, then turn out onto a wire rack to finish cooling. Cut each square into 9 wedges and pack in an airtight container. Bars will last up to a week in the refrigerator. To serve, warm a piece in the microwave for about 20 seconds, or in a toaster oven for about 5 minutes. Enjoy!
Notes
If you need to quickly brown some bananas for this recipe, you can easily speed up the process by placing them on a parchment lined rimmed sheet pan and baking at 300F until their skins turn black.
Frozen bananas will also work for this recipe.
You can substitute coconut sugar or monkfruit sweetener for a lower glycemic impact.
You can use whole AP flour or gluten free 1-to-1 flour instead.