Description
Delicious and nutritious Dark Chocolate Greek Yogurt Banana Snack Bars, perfect for a wholesome snack or dessert. Made with ripe bananas, creamy Greek yogurt, and rich dark chocolate chips, these bars offer a perfect balance of sweetness and chocolate flavor in a moist and tender texture. Easy to prepare and baked to perfection, they are ideal for a quick energy boost or a healthy treat.
Ingredients
Scale
Wet Ingredients
- 2 ripe bananas (mashed)
- ½ cup Greek yogurt
- ¼ cup peanut butter
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup oat flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
Add-ins
- ¼ cup dark chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease an 8×8-inch pan or line it with parchment paper to prevent sticking.
- Mix the Wet Ingredients: In a large bowl, combine the mashed bananas, Greek yogurt, peanut butter, honey or maple syrup, and vanilla extract. Stir thoroughly until the mixture is smooth and well combined.
- Add the Dry Ingredients: Gradually stir in the oat flour, cocoa powder, and baking soda into the wet mixture. Mix until just combined to avoid overworking the batter.
- Fold in Chocolate Chips: Gently fold the dark chocolate chips into the batter, ensuring they are evenly distributed without breaking them.
- Bake: Pour the batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Slice: Allow the bars to cool completely in the pan before slicing into 9 squares to ensure they hold together well.
Notes
- Ensure bananas are very ripe for maximum natural sweetness and moisture.
- You can substitute peanut butter for any nut or seed butter if preferred.
- Using parchment paper makes for easy removal and cleanup.
- For a vegan version, use maple syrup instead of honey and verify the dark chocolate chips are vegan.
- Store bars in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
