Banana Bars are tender, moist, perfectly spiced, eggless, and made with whole wheat flour! These unique bars are beyond easy to make, and the recipe comes together quickly. They are full of banana and chocolate flavors and the perfect dessert for a healthy treat.
About Banana Bars
Try this banana bars recipe if you have ripe bananas and want to make something quick and delicious. The bonus point is that these bars are made with whole wheat flour, less oil, and less sugar.
I have added mini chocolate chips to the eggless banana bars, making it a complete banana chocolate treat. And I think when we get bored with banana bread and banana muffins, this recipe is a perfect solution.
The bars are very soft and moist, and we can not even realize that there is whole wheat flour in this recipe. There is a perfect combination of banana, chocolate, cinnamon, and nutmeg flavors. After making these bars for the first time, they become instantly our favorite.
Instead of chocolate chips, you can add toasted and chopped nuts or make it without any add-ins. Also, feel free to add more spices of your choice.
Eggless and Whole Wheat Banana Bars are moist, tender, full of flavors, and delicious. The ingredients we need are basic and should be readily available in our pantry. So next time, if you have ripe bananas and are not sure what to make with them, try this delicious Banana Bars recipe.
Ingredients For Banana Bars
- Whole Wheat Flour: When we use whole wheat flour in the baking recipe, the correct measurement is essential. So if you have a kitchen scale, use it to weigh the flour. If you are using a cup method, first fluff the flour with a spoon and then measure it. Instead of whole wheat flour, you can also use white whole wheat flour.
- Baking Soda: Baking soda is essential for the bars to rise and for the fluffy texture. Make sure not to use expired or old baking soda.
- Salt: It adds contrast to the sweet banana bars.
- Ground Cinnamon: I have added ¼ teaspoon of ground cinnamon, but if you like a more prominent cinnamon flavor, add ½ teaspoon of it.
- Ground Nutmeg: If you do not have nutmeg, you can skip it. Or, if you like, you can add ground nutmeg up to ¼ tsp.
- Bananas: Use very ripe bananas for the intense banana flavor and natural sweetness. We need 1 cup of mashed banana, and two medium bananas are good for it. Make sure to mash the banana first and then measure it for one cup. More than one cup of mashed bananas will make the bars very wet and will not taste good. On the other hand, less than one cup of mashed bananas will make the bars dry and crumbly.
- Sugar: I have used natural cane sugar and added only ¼ cup of it. When I use bananas and chocolate chips in my baking, I generally use less sugar. But if you like your bars extra sweet, add ⅓ cup of sugar. Instead of cane sugar, you can also use coconut sugar, brown sugar, or white sugar.
- Milk: I have used 2% fat milk for this recipe. You can also use whole milk. And make sure to bring milk to room temperature before using it in the recipe.
- Vanilla: Use pure vanilla for the best flavor.
- Chocolate Chips: I have added mini semi-sweet chocolate chips. If you have regular chocolate chips, you can use them. Also, instead of semi-sweet chocolate chips, you can use dark chocolate chips.
Step by Step Directions
- Preheat the oven to 350° F.
- Line 8×8 inch baking pan with parchment paper.
- Keep the parchment paper larger enough so that it overhangs two opposite sides like handles.
- Lightly grease it with nonstick spray and set it aside.
- In a medium mixing bowl, stir flour, baking soda, salt, ground cinnamon, and ground nutmeg together.
- Set it aside.
- In a larger mixing bowl, take mashed ripe bananas.
- Make sure to measure the mashed banana for one cup only, do not take more or less than one cup.
- Add sugar, milk, oil, and vanilla to this, and stir until well combined.
- Add dry ingredients into a wet mixture, and using a rubber spatula or spoon, mix until just combined.
- Do not overmix.
- Fold in ¼ cup semi-sweet chocolate chips.
- Pour the batter into a prepared baking pan and smooth the top.
- Sprinkle the remaining 1 tablespoon of chocolate chips on top.
- Bake the banana bars for 18-20 minutes or until the toothpick inserted in the center, comes out clean.
- Remove from the oven and place the baking pan on the wire rack to cool completely.
- Then using parchment paper handles, lift the bras on the cutting board.
- Slice the banana bars into squares of the desired size and enjoy!
Storing Suggestions
- Store the bars at room temperature for up to 2 days.
- To keep the banana bars for longer, place them in an airtight container and refrigerate them for up to 5 days.
- These bars also freeze well; freeze them in a freezer-safe bag or container for up to a month.
Dietary and Scaling Suggestions
- Make It Vegan: To make the banana bars dairy-free, use almond or cashew milk instead of dairy milk. Also, use vegan chocolate chips or replace them with nuts of your choice.
- Scale Up The Recipe: You can also make whole wheat and eggless banana bars for the crowd. Double the recipe and use a 9×13-inch baking pan. However, the baking time will be several minutes more.
Helpful Tips
- If possible, use a kitchen scale to measure the whole wheat flour. More flour may result in dense banana bars. And for the cup method, first, fluff the flour with a spoon and then measure in the cup.
- Do not add more or less mashed banana than one cup. More than one cup of mashed banana will make the bars soggy, and less will result in dry bars.
- Instead of cane sugar, you can also use coconut sugar, raw sugar, or brown sugar.
- I have used ¼ cup of sugar to keep the bars moderately sweet. But if you prefer very sweet banana bars, add ⅓ cup of sugar.
- I like to add mini chocolate chips to most of the baking goods. But you can add regular-size chocolate chips. Also, add dark chocolate chips if you prefer.
- Instead of chocolate chips, you can also add nuts of your choice; walnuts can be a classic combination with bananas.
- For the buttery taste, you can add melted butter instead of oil.
More Banana Treats
You May Like More Healthy Recipes
- Whole Wheat Carrot Muffins (Eggless) / Healthy Carrot Muffins
- Banana Chocolate Smoothie (Healthy and Dairy-Free)
- Whole Wheat Banana Bread Eggless
Recipe Card
Banana Bars (Whole Wheat and Eggless)
Banana Bars are easy and quick to make. If you are looking for a healthy dessert, this recipe is a must-try!
Video
Ingredients
- 1 cup (120g) whole wheat flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- A pinch of ground nutmeg
- 1 cup mashed ripe bananas (2 medium bananas)
- ¼ cup (50g) cane or raw sugar (add ⅓ cup of sugar for a sweeter taste)
- ¼ cup (60ml) 2% fat milk or whole milk
- 3 tablespoon (45ml) neutral-flavored oil
- 1 teaspoon pure vanilla
- ¼ cup + 1 tbsp mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350° F.
- Line 8×8 inch baking pan with parchment paper. Keep the parchment paper larger enough so that it overhangs two opposite sides like handles. Lightly grease it with nonstick spray and set it aside.
- In a medium mixing bowl, stir flour, baking soda, salt, ground cinnamon, and ground nutmeg together. Set it aside.
- In a larger mixing bowl, take mashed ripe bananas. Stir in sugar, milk, oil, and vanilla until well combined.
- Add dry ingredients into a wet mixture and mix until just combined.
- Fold in ¼ cup semi-sweet chocolate chips.
- Pour the batter into a prepared baking pan and smooth the top. Sprinkle the remaining 1 tablespoon of chocolate chips on top.
- Bake the banana bars for 18-20 minutes or until the toothpick inserted in the center comes out clean.
- Remove from the oven and place the baking pan on the wire rack to cool completely.
- Then using parchment paper handles, lift the bras on the cutting board. Slice the banana bars into squares of the desired size and enjoy.
Storing Suggestions
- Store the bars at room temperature in an airtight container for up to 2 days.
- To keep the banana bars for longer, place them in an airtight container and refrigerate them for up to 5 days.
- These bars also freeze well; freeze them in a freezer-safe bag or container for up to a month.
Make It Vegan
- To make the banana bars dairy-free, use almond or cashew milk instead of dairy milk. Also, use vegan chocolate chips or replace them with nuts of your choice.
Scale Up The Recipe
- You can also make whole wheat and eggless banana bars for the crowd. Double the recipe and use a 9×13 inch baking pan. However, the baking time will be several minutes more.
Notes
- If possible, use a kitchen scale to measure the whole wheat flour. More flour may result in dense banana bars. And for the cup method, first, fluff the flour with a spoon and then measure in the cup.
- Do not add more or less mashed banana than one cup. More than one cup of mashed banana will make the bars soggy, and less will result in dry bars.
- Instead of cane sugar, you can also use coconut sugar, raw sugar, or brown sugar.
- I have used ¼ cup of sugar to keep the bars moderately sweet. But if you prefer very sweet banana bars, add ⅓ cup of sugar.
- I like to add mini chocolate chips to most of the baking goods. But you can add regular size chocolate chips. Also, add dark chocolate chips if you prefer.
- Instead of chocolate chips, you can also add nuts of your choice; walnuts can be a classic combination with banana.
- For the buttery taste, you can add melted butter instead of oil.
Nutrition (Approximate Values)
Serving : 1BarCalories : 92kcalCarbohydrates : 13gProtein : 1gFat : 4gSaturated Fat : 1gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gTrans Fat : 1gCholesterol : 1mgSodium : 73mgPotassium : 88mgFiber : 1gSugar : 6gVitamin A : 12IUVitamin C : 1mgCalcium : 10mgIron : 1mg
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