Wednesday, July 23, 2014

Carbs & Healthy Fats To-Go! {Banana Bread Bars}

Before going on my trip to France {click to read about Day 1 and Day 2}, I had a couple bananas that needed to be used. I figured they'd be a perfect addition to a sort of energy bar for my hiking trip, so I brainstormed ways to make a nut free energy bar...

I decided to simply try out using just banana and coconut - and it worked! That's right, two ingredients. And these taste just like banana bread!

I decided to add some cacao nibs to go the chocolate chip banana bread route without adding extra sugar, and they were delicious! The little crunchy bits really added to the overall texture, but I'm thinking small pieces of dried fruit would be equally delicious.

So, you have many choices to personalize this to suit your tastes and needs. Add cacao nibs or chocolate chips - or even nuts- if you like. Use dried fruit or leave them plain and these are AIP friendly. These probably fall into the gray area when it comes to Whole30, but if you are okay eating Kind or Epic bars, this should be okay for you as well then {just don't use them for a dessert replacement}. Adding spices such as cinnamon or vanilla would amp up the flavor as well.

And while they are a tad on the delicate side, they held up surprisingly well in our backpack - until the hubster packed them on the bottom... Pack at your own risk!

Banana Bread Bars

  • 2 very ripe bananas, pureed
  • 1 cup shredded coconut
  • *optional: 2 tbsp add-ins
  1. Mix together the banana and the coconut.
  2. Line a loaf pan with lightly greased parchment paper.
  3. Spread the thick batter evenly in the bottom of the loaf pan and bake for 45 minutes at 180°C (350°F).
  4. Allow to cool slightly, then remove from the loaf pan and allow to cool completely in the parchment paper.
  5. Gently remove the parchment paper, cut into 6 bars and wrap individually or store in an airtight container.

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