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These low fat Banana Coconut Chocolate Chip Bars were born of necessity when I needed to use up a couple of overripe bananas. What do you like to make with overripe bananas?
The first thing that usually pops into my head when considering ripe banana recipes is banana bread. (I’ve never claimed to be particularly creative.)
Then I decided to try to come up with lighter healthier banana chocolate chip bars instead.
Recipe Notes
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: Delicious Recipes Using Nutritious Whole Grains (affiliate link) 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.
The verdict?
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!
How Many Calories and WW Points in Banana Coconut Chocolate Chip Cookie Bars?
According to my calculations, each serving has 141 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
7 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
If you’ve made these low calorie Banana Chocolate Chip Bars with Coconut, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Banana Coconut Chocolate Chip Bars Recipe
Ingredients
- 1 cup flour (all-purpose or white whole wheat)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons butter, softened
- 2/3 cup light brown sugar, firmly packed
- 1 large egg
- 3/4 cup mashed bananas (about 2)
- 1/2 teaspoon vanilla extract
- 1/2 cup mini semi-sweet chocolate chips
- 1/4 cup sweetened coconut flakes
- 1/4 cup chopped walnuts
Instructions
- Position an oven rack in the center and preheat the oven to 350F degrees. 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 (affiliate link), 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 (affiliate link) 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 7 SmartPoints (Purple plan) 4 PointsPlus (Old plan) 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 1/2 cup quick oats and substituting the baking powder for 1/4 teaspoon baking soda. I’m also going to leave out the cinnamon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (affiliate link) cookbook
Will it cook good at 35F as stated in recipe?
Thanks for catching this typo Sandra. They are to be baked at 350F degrees. ~Martha
Hi, do these freeze well? I just made a double batch for a gathering in a week and hope they do!
Hi Elsie, I’ve never frozen these so I can’t say for certain but believe they should be fine. ~Martha