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
- 1 1/2 tsp. coconut oil, plus extra for greasing pan
- 2 large ripe bananas
- 1/2 c cashew butter
- 3 eggs
- 1/4 c coconut oil
- 1 c almond flour
- 3 tbsp. coconut flour
- 1/2 tsp. baking soda
- 1/4 tsp. coarse sea salt
- 7 oz dark chocolate
- Preheat oven to 350F. Use coconut oil to lightly grease a 9×13 baking pan.
- Mash bananas in a large mixing bowl. Add cashew butter, eggs, 1/4 cup melted 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, reserving 1 ounce for the topping. Gently mix into the batter.
- Pour batter into pan and smooth top with mixing spoon.
- Bake for 18-20 minutes.
- Melt remaining 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.