Dark Chocolate Banana Breakfast Bars

Love bananas and chocolate? These Dark Chocolate Banana Breakfast Bars bring the well-loved combo together in a comforting morning treat. Loaded with nutritious ingredients, gluten and egg free.

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I first had Ben and Jerry’s ice cream in 1986

It was my very first time in Vermont, I was staying in a cozy rustic cabin so tiny the bed filled the entire room and I had a pint of Ben and Jerry’s ice cream. All to myself. And I was smitten.

Thirty five years later I’m still smitten — with Vermont and with Ben and Jerry’s (and with ice cream in general, really!) My most favorite flavor is Chunky Monkey: banana ice cream with walnuts and chunks of chocolate. Absolute perfection. Well, almost. In an ideal world I’d change the walnuts to almonds as they add a lot more crunch and I’m all about that.

Since it’s generally frowned upon to eat ice cream for breakfast (crazy, right?), I’ve loaded the banana/chocolate/almond trifecta into a breakfast bar because as you may have guessed, I’m nuts about #chocolateforbreakfast. The ingredients are relatively healthy, and since they’re egg free and vegan, you can have them when you’re fasting.

dark chocolate banana Breakfast Bars ingredients

To make these gluten and egg free bars you’ll need:

Oats. Use old fashioned oats and not quick or instant oats. Grind half the oats into flour and add the other half whole for better texture. Oats are naturally gluten free, but if you’re baking for someone with a serious gluten intolerance be sure to search out gluten free oats.

Flax Seed. High in fiber and Omega-3 fats. Flax seed also make a great egg replacer in baked goods: in place of one egg, mix 1 tablespoon ground flax seed with 3 tablespoons water and let sit for about 10 minutes before using.

Brown Sugar. Brown sugar contains molasses for a deeper, more caramely (is that a word?) flavor.  Did you know you can make your own brown sugar? Just rub teaspoons molasses into 1 cup granulated sugar with your fingers.

Baking powder + soda. To lift and lighten the bars.

Salt. To enhance flavor and reduce any bitterness from the dark chocolate.

Bananas. The spottier, the better (aka you want your bananas to look a mess!) Fully ripened bananas have a more intense flavor due to concentrated sugars, so try to plan ahead. Or if you’re like me, just make these Dark Chocolate Banana Breakfast Bars when you’ve totally forgotten that you bought bananas and discover them lurking in the fruit bowl…

Coconut Oil. Just a small amount of this healthy oil to lighten the bars and echo the coconut flavor.

Apple Cider Vinegar. I know! Surprising, right? Using vinegar is an old trick to get a better rise out of baked goods that don’t contain eggs.

Almonds. For crunch, interesting texture and nutty taste. Plus they’re healthy!

Dark Chocolate Chips. Boy, does dark chocolate play well with bananas! Why? Because bananas are a super sweet fruit, and dark chocolate’s slightly bitter taste balances that sweetness. If you’re absolutely against it or don’t have any in the pantry, substitute semi sweet chocolate chips.

Coconut. I used sweetened flaked coconut for this recipe to balance the dark chocolate. If you use semi sweet chocolate chips, you might get away with using unsweetened coconut flakes if you’re trying to cut back on sugar intake.

Vanilla Extract. Adds warmth and depth to baked goods, but if you don’t have any you can absolutely make the bars without it or substitute 1/2 teaspoon almond extract.

You’ll also need:

9″ Baking Pan.

Parchment Paper.

Ninja Fit Personal Blender or a coffee grinder.

Mixing bowl.

Flexible spatula.

Measuring cups and spoons.

 

How to make dark chocolate banana Breakfast Bars

1. Line an 9″ baking pan with parchment paper.
2. Pulse 1 cup oats, flax seed, brown sugar, baking powder, baking soda and salt in a Ninja Fit Blender to a coarse flour consistency (see Recipe Notes for alternatives). Add to mixing bowl.
3. In the unwashed blender container, purée bananas, coconut oil, vanilla extract, water and vinegar til smooth. Add to the dry ingredients in mixing bowl and mix well. Let rest for about 10 minutes while you preheat the oven to 350°.
4. After 10 minutes (when the oven reaches correct temperature) stir in the remaining 1 cup oats, dark chocolate chips, toasted almonds and toasted coconut. Spoon into prepared pan and smooth top with spatula.
5. Bake for 25-30 minutes until toothpick comes out clean. Top should feel soft but not squashy.

recipe notes

Why do you let the batter rest while preheating the oven?

Letting this gluten free batter rest gives the oats and flax seed time to absorb the bananas, coconut oil and water. It also helps the batter firm up and become less sticky and less crumbly.

What if I don’t have a blender?

You could use a coffee grinder (clean it out first!), but the easiest thing would be to use already ground oat flour and ground flax seed.

How do I toast the almonds and coconut?

Since this recipe requires only 1/2 cup of each, it’s easiest to toast them together in a faithful cast iron skillet.

1. Heat skillet (dry) over medium low heat for about 3 minutes.
2. Add sliced almonds and coconut to the skillet.
3. To prevent sticking and scorching, stir them continually for about 3 minutes until both begin to brown and give off lovely aromas.
4. Immediately remove to a plate or bowl. Don’t leave in the skillet as they’ll continue to cook and will likely burn.

how to store dark chocolate banana Breakfast Bars

Store in a sealed container at room temperature for 3-4 days. If it’s hot and humid in your house it might be best to freeze the bars, but don’t store them in the fridge as it will dry them out.

do they freeze well?

Definitely! Place in freezer bags or airtight storage containers and freeze for up to 3 months.