Get the Recipe: Banana Cookie Bars
Dense and chewy with gooey pockets of melted dark chocolate throughout and a caramel warmth from the coconut sugar in every bite. Brown butter adds a nutty depth that makes the banana and chocolate taste richer and more complex than a standard cookie bar ever could.
Ingredients
- ½ cup mashed ripe bananas
- 2 egg yolks
- 1 stick butter, browned or melted
- 1 cup coconut sugar or light brown sugar
- 1 tsp vanilla extract
- 2 cups gluten free flour, see note
- 1 tsp baking soda
- 1 cup dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- In a large mixing bowl, add the ripe bananas, egg yolks, browned butter, coconut sugar, and vanilla. Stir together.
- Then, add in the flour and baking soda. Stir to combine.
- Fold in the dark chocolate chips. Press this mixture into the lined pan.
- Bake for 25 to 27 minutes, or until a toothpick inserted comes out with moist crumbs.
- Lastly, allow the bars to cool before slicing and serving.
Notes
- If you are not gluten free, feel free to use all purpose flour.
- Using browned butter is worth the extra few minutes! It adds so much more flavor than just melted butter.
- Use really ripe bananas for the best flavor.
- Do not bake too long. The bars should look gooey in the middle.
- Store any leftovers in an airtight container for up to 3 days at room temperature.
Calories: 263kcal, Carbohydrates: 49g, Protein: 3g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 43mg, Sodium: 159mg, Potassium: 35mg, Fiber: 4g, Sugar: 14g, Vitamin A: 63IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 2mg