Super moist banana bars recipe | east banana bars| Bake N Roll

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

nuts

🥗Healthier: seeds

💰Cheaper: omit

Seeds provide crunch without allergens.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar.

In a mixing bowl, add 1/2 cup melted butter, 1/2 cup brown sugar, and 1/2 cup white sugar. Mix until well combined.

Add 1 medium egg, 1 teaspoon vanilla extract, and 1/2 cup unflavored yogurt (or homemade sour cream) to the mixture. If making homemade sour cream, combine 1/2 cup heavy cream with 1/2 tablespoon white vinegar or lemon juice and let it rest for 5 minutes.

Mix the liquid ingredients for about 30 seconds.

Incorporate the dry ingredients: 1 cup all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon salt. Mix until no dry flour is visible.

Add the 1/2 cup plus 1 tablespoon of mashed banana to the mixture and fold in gently using a spatula to avoid overmixing.

Fold in 1/2 cup chocolate chips and 1/2 cup walnuts, ensuring to coat them with 1 teaspoon of flour to prevent sinking.

Prepare a 7x7 inch square pan by greasing it with butter and lining it with baking paper.

Pour the batter into the prepared pan and optionally top with additional chocolate chips and walnuts.

Bake in a preheated oven at 170°C (340°F) for about 40 minutes, checking with a toothpick after 35 minutes. If the toothpick comes out with wet batter, bake for an additional 5 minutes.

Once baked, allow the banana bars to cool slightly before covering with aluminum foil and chilling in the refrigerator for at least 40 minutes before cutting.

Cut the chilled banana bars into desired shapes and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens