Low-Fat Chocolate Chip Banana Bars -

Low-Fat Chocolate Chip Banana Bars

Delicious low-fat banana bars that taste like a decadent dessert. Allergy-friendly and vegan options.

Course: Breakfast, Dessert, Snacks

Cuisine: American

Keyword: corn-free, dairy-free, gluten-free, healthy baking, healthy banana chocolate chip bars

Servings: Servings

Calories: 174kcal

Author: Mary Krick

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
1/4 cup honey agave, brown rice syrup, or pure maple 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.
1/4 cup chopped nuts ~ an optional ingredient not added in WW points
For Optional Drizzle: 12 Extra chocolate chips

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.
Place oats in a blender and blend about 2 minutes. The oatmeal should resemble flour. Stop the blender and stir as needed.
Place oat flour in 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 it from the oats) Blend until smooth, about 2 minutes.
Pour banana mixture in the mixing bowl with oat flour mixture. Stir to combine. Fold in 1/3 cup chocolate chips and nuts if desired.
Pour into prepared pan.
Place 10-12 chocolate chips evenly over batter.
Bake for 20-25 minutes. A knife inserted into the center should come out clean…other than possibly melted chocolate.
Remove from oven and spread melted chocolate chips evenly over bars.
Cool bars on a wire rack. Remove from pan if using parchment paper.