We love these Blueberry-Banana Chocolate Chip Bars and guess what? This recipe makes a great muffin too! It’s pretty darn easy to keep healthier snacks and desserts in the house with these chocolate chip bars.
I feel like I am baking something with bananas several times a week lately. But maybe this is a good thing because now I have lots of delicious baked treats in my freezer and a new recipe to share with you.
The only added fats in these blueberry banana bars are from the chocolate chips, walnuts, and coconut that of course are optional. Feel free to reduce the amount or leave out any of these ingredients if you prefer a less fat option. But don’t forget walnuts are healthy fat.
I’ve been adding a lot of dried blueberries to some of my healthy cookies and bar recipes lately, and this one is getting rave reviews from family and friends. I’m actually starting to look forward to my bananas getting spots!
To Make Blueberry-Banana Chocolate Chip Bars You Will Use These Ingredients:
- Old fashioned oats, gluten-free
- Baking powder ~ corn-free if needed
- Baking soda
- Bananas, spotted are best
- Unsweetened applesauce, plain or cinnamon flavor. I’ve used both, whatever is on hand
- Honey, agave, or brown rice syrup
- Hemp seeds ~ optional
- Semi-sweet chocolate chips or mini allergy-friendly semi-sweet chocolate chips.
- Dried blueberries
- Walnuts ~ omit for nut-free
- Coconut flakes~ optional
Store these bars in an air-tight container several days at room temperature or freeze for longer storage.
And for the fall season, you might also like these healthy Blueberry-Pumpkin Spice Snack Bars.
Blueberry-Banana Chocolate Chip Bars
- 2 1/4 cups old fashioned oats gluten-free
- 1/2 tsp baking powder corn-free if needed
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon mine was rounded
- 3 bananas spotted are best
- 2 tsp vanilla
- 1/4 cup unsweetened applesauce plain or cinnamon flavor. I've used both, whatever is on hand.
- 1/4 cup honey agave, or brown rice syrup
- 2 Tbsp hemp seeds
- 1/3 cup semi-sweet chocolate chips I’ve also used 1/4 cup mini allergy-friendly semi-sweet chocolate chips.
- 1/3-1/2 cup dried blueberries
- 1/4 cup chopped nuts omit for nut-free
- coconut - optional regular or unsweetened for top
- Preheat oven to 350 degrees. Prepare a 9×9 inch baking pan with cooking spray or parchment paper. I prefer parchment paper because the finished product lifts out nicely.
- Pour oats into a blender and blend about 2 minutes. The oatmeal should resemble flour. Stop the blender and stir as needed.
- Transfer oat flour to a medium mixing bowl. Add baking powder, baking soda, salt, cinnamon, and hemp seeds. Mix well.
- Place bananas, vanilla, applesauce, and honey or another sweetener in the blender. (No need to wash the blender from the oats) Blend until smooth, about 1 minute.
- Pour banana mixture in the mixing bowl with oat flour mixture. Stir to combine.
- Fold in 1/3 cup chocolate chips, dried blueberries, and nuts.
- Dump it all into the prepared pan. Bake for 25 minutes.
- The knife or toothpick inserted into the center should come out clean…other than possibly melted chocolate.
- Cool bars on a wire rack.
- Remove from pan if using parchment paper.
- Chocolate Drizzle: 3-4 Tbsp. semi-sweet chocolate chips with 1/2 tsp coconut oil heat and stir.**1/4-1/3 cup unsweetened coconut to sprinkle on top of drizzle.**1/4-1/3 cup chopped walnuts or pecans to sprinkle on top of drizzle.
- In a small microwave-safe bowl melt chocolate chips. Microwave on medium power until melted. Stir well. Drizzle over baked bars. Sprinkle coconut and then chopped nuts over all the drizzle.
- Cut to serve and enjoy!
- Store in an airtight container for a couple of days or freeze. They defrost quickly so I leave a few out and freeze the rest.