These skinny banana coconut chocolate chip bars were born of necessity.
I needed to use up a couple of overripe bananas.
What do you do with overripe bananas?
Then I decided to try to come up with lighter healthier banana chocolate chip bars instead.
I checked a few cookbooks and websites and decided to adapt a recipe for banana chocolate chips squares from the King Arthur Flour Whole Grain Baking Cookbook.
To make them lighter and healthier, I reduced the amount of butter called for and increased the bananas to compensate. Then I fiddled with a few other minor changes, including adding a handful of coconut.
These banana coconut chocolate chip bars are tasty, moist and delicious, but turned out more cake like than I would’ve liked.
They definitely get better with time, so I strongly urge you to try and let them sit overnight before cutting and serving them.
The next time I make them, I’m going to see what I can do to make make them bit more dense and blondie-like.
The family seems to approve of these banana coconut chocolate chip bars because they are disappearing quickly
- 1 cup flour (all-purpose or white whole wheat)
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons butter, softened
- ⅔ cup light brown sugar, firmly packed
- 1 large egg
- ¾ cup mashed bananas (about 2)
- ½ teaspoon vanilla extract
- ½ cup mini semi-sweet chocolate chips
- ¼ cup sweetened coconut flakes
- ¼ cup chopped walnuts
- Position an oven rack in the center and preheat the oven to 350 degrees F. Line an 8- inch square pan with non-stick foil or parchment for easiest cleanup. Or lightly grease the pan with non stick cooking spray.
- In a small bowl, whisk together the flour, cinnamon, baking powder and salt until well blended.
- In a mixing bowl, beat together the butter and brown sugar with an electric mixer on medium speed until creamy.
- Add the egg, mashed bananas and vanilla and beat until well blended.
- Add the flour mixture to the banana mixture and stir just until combined, then stir in the chocolate chips, coconut and walnuts.
- Spread the batter evenly into the prepared pan and bake until set, 25 to 30 minutes.
- Remove from the oven and place the pan on a wire rack to cool completely.
- For best results let the bars sit overnight before cutting and serving.
- Cut into 16 bars.
These bars were very good, but still a little more cakey than I want. The next time I make them I am going to see if I can make them more "blondie-like" in texture by adding ½ cup quick oats and substituting the baking powder for ¼ teaspoon baking soda. I'm also going to leave out the cinnamon.
If you liked this recipe for skinny banana coconut chocolate chip bars you might also like:
*PointsPlus® for skinny banana coconut chocolate chip bars calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.
Get your FREE ebook: 15 Favorite Slow Cooker Recipes (SmartPoints Edition)
You'll also get regular updates from Martha with easy healthy Weight Watchers friendly recipes, tips and support to help you live your best simple & more nourished life!