It seems like every week, we have ripe bananas that need used. This week we made chocolate chip banana bread bars- so much easier than actual bread! I used the SWERVE sugar substitute and their chocolate chips for these and eliminated over 800 calories from the entire recipe- use whatever type of sugar you desire!
Ingredients
- 1/2 cup 1 stick butter, melted and cooled
- 1 cup packed brown sugar- SWERVE
- 4 eggs beaten
- 2 teaspoons vanilla extract
- 3 very ripe bananas mashed
- 1 1/2 cups Kamut flour (or 1 3/4 cup all-purpose)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pecans optional
- 1/4 cup granulated sugar- SWERVE
- 1 cup chocolate chips- SWERVE
Directions
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Preheat oven to 350 degrees. Spray an 8 or 9-inch square baking pan (10% off with SARAH_BOWMAR10) with nonstick baking spray or line with parchment paper
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With a stand mixer, beat together the 1/2 cup 1 stick butter, melted and cooled, 1 cup packed brown sugar, 4 eggs, and 2 teaspoons vanilla extract until well blended. Mix in the very ripe bananas (mashed) until combined
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In a medium bowl, whisk together the 1 1/2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in the 1/2 cup chopped pecans, if using. Fold in chocolate chips
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Pour the batter into the prepared pan. Sprinkle the 1/4 cup granulated sugar evenly over the top.
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Bake for 45-50 minutes or until a toothpick comes out clean when inserted into the center. Let the bread cool slightly in the pan on a rack. Cut into squares to serve
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