Banana and chocolate are like that cute couple that can’t stand to be away from one another. They’re just. That good. Together. Add a little cashew butter for paleo banana choco-nut bar perfection.
If you’re just starting on your real food journey and a wee bit cautious of chocolate’s junk food reputation, rest assured. High quality dark chocolate does have health benefits. But be sure to look for organic, fair-trade chocolate with a simple ingredients like cacao, cocoa butter, and unrefined sugar.
Banana Choco-Nut Bars
- 15m
- 20m
- 35m
Ingredients
For the bars:
- 1/4 c coconut oil, plus extra for greasing pan
- 2 large ripe bananas
- 1/2 c cashew butter
- 3 eggs
- 1 c almond flour
- 3 tbsp. coconut flour
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 6 oz dark chocolate
For the toppings:
- 1 oz dark chocolate
- 1 1/2 tsp. coconut oil, plus extra for greasing pan
Instructions
For the bars:
- Preheat oven to 350F. If the coconut oil is solid, melt until liquid but not hot. Use a little coconut oil to lightly grease a 9x13 pan.
- Peel and mash bananas in a large mixing bowl. Add cashew butter, eggs, coconut oil, almond and coconut flours, baking soda, and salt to the banana. Mix well by hand (it should remain lumpy).
- Break dark chocolate into pieces. Gently mix into the batter.
- Pour batter into pan and smooth top with mixing spoon.
- Bake for 18-20 minutes.
For the toppings:
- Melt dark chocolate and coconut oil in a small bowl. This can be done by immersing bowl halfway in very hot (not boiling) water, and mixing continuously until it is a liquid.
- Use a spoon to drizzle melted mixture over top of uncut bars.
- Cut into bars and serve.
Nutrition
- 814
- 21g
- 56g
- 11g
- 53g
- 31g
- 124mg
- 22g
- 374mg
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