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–+ servings

Banana Bars (Whole Wheat and Eggless)

By Jigna
Banana Bars are easy and quick to make. If you are looking for a healthy dessert, this recipe is a must-try!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Cuisine World
Course Dessert, Snack
Diet Eggless, Healthy, Vegetarian
Servings 16 Bars

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 8x8 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 9x13 inch baking pan. However, the baking time will be several minutes more.

Notes

  1. 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.
  2. 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.
  3. Instead of cane sugar, you can also use coconut sugar, raw sugar, or brown sugar.
  4. 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.
  5. 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.
  6. Instead of chocolate chips, you can also add nuts of your choice; walnuts can be a classic combination with banana.
  7. 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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