Thick, chewy and fudgy banana bread bars packed with melting chunks of 70% Dark Chocolate and lots of crunchy walnuts. These bars are made with wholesome vegan, gluten-free and egg-free ingredients and come together in one bowl for a delicious bake that’s versatile enough to eat for breakfast or dessert.
By Nourishing Amy
Chocolate Chunk and Walnut Banana Bread Bars
Prep Time: 10
Serves: 9 People
Ingredients
400g ripe mashed banana (3 large or 4 small bananas)
180g runny, smooth almond butter
60ml maple syrup
1 tbsp ground flaxseed or chia seeds
1 tsp vanilla essence
100g oat flour
70g plain, GF or spelt flour
1 tsp cinnamon
½ tsp baking powder
A pinch of salt
90g 70% Dark Chocolate, roughly chopped, plus extra
60g walnuts, chopped, plus extra
Method
Step 1
Preheat the oven to 160Fan/180ºC and line an 8-inch square baking tin with parchment paper.
Step 2
Mash and weigh the bananas.
Step 3
Into a large mixing bowl: whisk together the mashed banana, almond butter, syrup, flaxseed and vanilla until combined. Add in the oat flour and then sift the plain flour, cinnamon and baking powder. Add the salt and stir or whisk to a thick, smooth batter.
Step 4
Pour in the chocolate chunks and walnuts and fold together. Pour the batter into the tin and sprinkle over the extra walnuts.
Step 5
Bake in the oven for 25 minutes, until golden at the edges and an inserted skewer comes out basically clean from the middle.
Step 6
While warm, sprinkle over a few extra chunks of chocolate and allow the bars to sit in the tin for 10 minutes. Carefully lift out the tin and cool for 20 minutes.
Step 7
Use a sharp knife to slice into 9 squares and enjoy warm or allow to cool and store in a sealed container for 3-5 days, in the fridge overnight, and enjoy at room temperature. You can freeze the squares for 1 month, wrapped well, and allow to defrost before dating.
