Chocolate chip banana bars
I had a couple bananas that needed to be used up. I found a recipe online and tweaked it to be WW friendly Husband approved banana chocolate chip bars – 3 points each! Makes 9 servings! The flavor of Lily’s chocolate chips can totally be swapped with whatever you can find.
Ingredients
- Egg s
- 1 item s (large)
- Banana s
- 2 medium
- Darigold Fat free milk
- 2 Tbsp
- I Can’t Believe It’s Not Butter! Light 30% vegetable oil spread
- 3 Tbsp
- Volupta Erythritol & Monk Fruit Zero
- Calorie Sweetener
- 1/3 cup s
- Gold Medal Self rising flour
- 3/4 cup s
- Lily’s Chocolate salted caramel flavor
- baking chips no sugar added
- 4 oz
- Kirkland Signature Pure Vanilla Extract
- 1 tsp
- Ground cinnamon
- 1/2 tsp
- Ground nutmeg
- 1/8 tsp
Instructions
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper so that the parchment overhangs two opposite sides like handles. Lightly coat with nonstick spray and set aside.
- Mash the bananas in a mixing bowl. Stir in the substitute sugar, butter, milk, egg, and vanilla until well blended.
- In a separate bowl, stir together the self rising flour, cinnamon, nutmeg, and salt. Add the dry ingredients to the bowl with the wet ingredients. With a spatula, stir to combine, stopping as soon as the flour disappears. Fold in 1/3 cup chocolate chips.
- Scrape the batter into the prepared baking pan. (Optional: Sprinkle the 2 tablespoons chocolate chips on top.) Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean. Place the pan a wire rack to cool completely, then using the parchment handles, lift the bars onto a cutting board. Slice into 9 squares.
- TO STORE: Store bars at room temperature for 3 days or in the refrigerator for 5 to 7 days.
