Robin Rhine McDonald
Paleo Banana Bread Bars
This has become my new favorite way to bake with extra ripe bananas.
These chocolate chip banana bread squares are BOMB!
They’re grain free, no added sugar, whole30, and overall delightful.
Here’s what’s in them:
2 medium overripe bananas
2 large pasture raised eggs
4 medjool dates or 7 deglet dates
1/4 cup of coconut oil, melted
1/2 tsp of vanilla
1.5 cups of almond flour
1/2 tsp of baking soda
1/4 tsp of salt
3/4 cup of dairy free chocolate chips (for whole30, skip these or use no sugar added chocolate or cacao nibs)
All you need to do is:
Set your oven to 350F and grease a 8x8 baking dish.
Put the dates in a bowl of hot water for about 10min, while you put together the wet ingredients.
Whisk together together the mashed bananas, coconut oil, vanilla, and eggs.
Take the dates out of the water, and mash them with a fork, into a paste.
Mix in the date paste with the wet ingredients.
Add in the almond flour, baking soda, & salt until well combined.
Stir in the chocolate chips.
Pour your batter into the prepared dish and bake for 25 minutes.
This recipe was adapted from Paleo Running Momma. She has FANTASTIC recipes. Her site is my go to for paleo baked goods!