GRAIN FREE BANANA CHOCOLATE CHIP BREAD BARS

| Posted by Terri Windover | comments
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What on earth are you up to now Terri?  Oh you know, mixing up crazy concoctions for all my fellow healthy foodies. These banana bread bars taste like a moist, buttery banana bread, but they’re made with NO grains, butter, oil, or refined sugars. These are perfect for those minimizing their grain or sugar intake.

I did something today that I don't do often (like this is the second time)… I baked with beans! Not like baked beans in a can, but actual baking! You know, those guilty sweet pleasures you reach for after a crazy week. Even as we all try to make better choices, we still want to indulge at times.

I’m not a huge fan of bean-based desserts.  I had an experience with black bean brownies a few years back that left me scarred, but I'm not a quitter so I figured it was time to give it another go. Seriously… these grain free banana bread bars are so good.  I promise you that they don’t taste freaky beany at all.

These are perfect for those minimizing their grain or sugar intake.

 

Thanks to the chickpeas these taste exactly like banana bread, only they’re NOT. I know it may sound weird but I promise they're not. They look and feel like the real thing.

You are going to love these bars – they’re great for when you’re on the go and can be frozen so that you can just heat them up for a quick bite! I’m sure kids would love these in their lunchbox or as an after school snack, too.

Ingredients

  • 1 14 oz. (398 ml) can chickpeas, drained and rinsed
  • (about 1 1/2 cups of cooked chickpeas, or 250 g)
  • 1 medium-size (~100 g) ripe banana
  • 1/4 cup (60 ml) maple syrup
  • 1 large egg
  • 2 Tbsp (32 g) nut butter
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 6 Tbsp (42 g) almond flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/3 cup (50 g) chocolate chips/chunks, dried fruit, nuts, etc.

Instructions

  1. Preheat your oven to 350F (176C) and prepare an 8x8 (20x20cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
  2. Add the first 7 ingredients (chickpeas through cinnamon) to a high-speed blender or food processor in the order listed, and process on high until the chickpeas have fully broken down and the batter becomes smooth and creamy, about 30-60 seconds. Add all the remaining ingredients except for the chocolate chips, and process until smooth. Finally, stir in the chocolate chips by hand, reserving ~2 Tbsp to sprinkle on top.
  3. Pour the batter into your prepared baking pan, using a spatula to distribute it evenly before sprinkling on the remaining chocolate chips. Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean. Remove the bars from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days.

 

 

 

 

Terri Windover is a certified nutritionist and certified holistic nutritionist as well as a former O.P.A. bodybuilding judge. She has been involved in the fitness industry as a coach and a trainer for over 26 years and there has never been a day where she has not enjoyed the career she has chosen. Along with the fitness and nutrition education she gives her clients she encourages them to open themselves up to adventure and new experiences along the way.