Recipe makes 9 servings.
Blue: 2 points for 1, 5 points for 2
Ingredients
- ¾ cup of white whole wheat flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ¼ tsp salt
- 1 cup of bananas mashed (2 to 3 bananas)
- ⅓ cup brown sugar substitute I used Lakanto
- 2 Tbsp Unsweetened Vanilla Almondmilk
- 1 tsp vanilla extract
- 1 egg
- 119 Lily’s Dark Chocolate Baking Chips or another brand that works point wise Lily’s is 4 pts
- 58 Lily’s Milk Chocolate Baking Chips 4 pts – You could do all dark, milk chocolate is higher points
- 3 Tbsp of butter melted and cooled (I used smart balance light buttery spread – could sub applesauce)
Instructions
- Preheat oven to 350°. Pull out an 8×8 baking dish. You can spray the dish or put a piece of parchment paper down. Parchment paper made it soooo easy.
- In a large bowl, mix mashed bananas, sugar, butter, vanilla extract, egg and almond milk.
- In a separate medium bowl, mix flour, baking soda, spices and salt.
- Now with a spatula, mix in the dry ingredients into the wet ingredients. Do not over mix. Just mix until the flour is no longer seen.
- Grab your chocolate chips, set aside a few to put on top.
- I counted out 27 chips so I could have 3 chips per bar.
- You can use your own judgment with that.
- Fold in the chocolate chips into the batter.
- Pour batter into the baking dish and top with the remaining chocolate chips.
- Bake for 18 to 24 minutes depending on oven. Toothpick test to make sure it’s done.
- Sit dish on cooling rack and cut once it’s completely cooled.
