Clara Gluten Free

Banana Peanut Butter Snack Bars

Everyone's busily working away, the freezer is overfull of cookies, and I had spare time and two overripe bananas to use up. A problem in need of a baking-solution if I ever saw one! Since a not-sweet something was in order, I dreamt up these snack bars.


There were no binders but the bananas, minimal flour, because I used peanut butter (obviously...), and dark-dark chocolate (obviously). They taste kinda creamy/fudgy from the peanut butter, slightly fruity from the little bit o' dried fruit, and all sweet and salty from the sweet bananas and well, salt. As for how to cook these up, again, I kept things simple on the method. Maybe, to compensate, these need a snazzier name... Snack Bars, Elvis-Style anyone?

Banana Peanut Butter Snack Bars- 14 bars
Note: The 72% chocolate is best if it is not chocolate chips. Chips melt and keep their form, while chocolate bars tend to melt entirely when they are baked, which results in more of a chocolate swirl. 

2 overripe bananas, mashed
1 cup peanut butter, half crunchy, half smooth
2 tbs agave

3 tbs shredded coconut, toasted
1/2 almond flour
1/8 c coconut flour
1 tsp baking powder
2 tsp salt


2 1/2 oz 72% dark chocolate, broken to small bits
1/2 c 60% dark chocolate chips
1/4 c dried pomegranate bits

1- Preheat oven to 350. Line 8" x 8" pan with parchment paper

2- Combine banana, peanut butter, and agave. 

3- Stir in coconut, flours, baking powder and salt until smooth.

4- Add chocolate and pomegranate.

5- Spread into pan. Bake 35 minutes, or until the top is golden brown and the bars are springy when touched. Remove from heat.

6- Let stand at room temperature for a few minutes. Once the bars are not so soft, remove parchment and cool on a wire cooling rack until room temperature. Slice into bars by halving the square in one direction and then slicing into sevenths in the other. Serve immediately or cover and refrigerate for a day or two before freezing. 



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