Banana Coconut Bars with Chocolate Chips
These flourless banana coconut bars are soft, chewy and naturally sweet, with a rich peanut butter flavour and chocolate chips on top. Mixed in one bowl and ready in just 35 minutes, they make a quick and easy snack.
Nutrition
- Calories 131kcal 231kcal
- Fat 9.3g 16.3g
- Carbs 9.1g 16.0g
- Protein 3.1g 5.5g
- Fibre 2.7g 4.7g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
I like this recipe for using up two leftover bananas when I don't feel like making a whole banana loaf. Everything mixes together in one bowl, and the silicone mould makes it easy to get even portions. Once chilled, the bars are simple to pack for work or freeze for later.
Tips and Variations
- Use very ripe bananas with plenty of brown spots, as they mash easily and provide more natural sweetness.
- Weigh the banana after peeling to keep the moisture level consistent.
- Stir the peanut butter thoroughly before measuring if the oil has separated.
- The mixture should be thick and moist, so do not add any extra liquid.
- Press the chocolate chips gently into the surface to help them stay in place after baking.
- Leave the bars to cool fully before removing them from the mould, as they will still be delicate while warm.
- Serve a bar with Greek-style yoghurt and warmed berries when you want a more substantial snack.
Meal Storage
Let the bars cool all the way, then move them to an airtight container. Store them in the fridge for up to 4 days, and use baking paper between layers if you need to stack them.
Freezer tips
Freeze the bars individually or separate them with baking paper in a freezer-safe container. They can be frozen for up to 2 months.
To thaw, leave the bars in the fridge overnight or let one sit at room temperature until it's fully defrosted. You can eat them cold or warm them in the microwave for a short time, but be careful not to overheat them, or they might turn rubbery.
Frequently Asked Questions
Yes. Desiccated coconut and eggs provide structure, so the bars do not require any flour.
The bars are delicate while warm and continue to firm up as they cool. Leave them in the mould until completely cool.
Yes. Spread the mixture in a small lined tin at a similar depth to the silicone mould. Allow it to cool completely before slicing, and check it towards the end of baking as the cooking time may vary.
Yes. Crunchy peanut butter will add small pieces of peanut and give the bars a little more texture.
Yes. The chocolate chips can be omitted without affecting how the bars bake.
Closing Note
With just two ripe bananas, you can make eight snack bars without the effort. Once cooled, they keep their shape and are easy to store in the fridge or freezer. If you want a heartier make-ahead breakfast with similar flavours, try these soft baked oats with banana and peanut butter.
- 🍃 Lighter
- 🍞 Lower Carb
- 🧊 Freezer Friendly
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