Healthy Chocolate Banana Protein Bars

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OMG, these were the VERY first ever protein bars I had ever baked. It was made earlier this year, and I’m sorting out some of my old recipe to be added on this site.

I remember how fascinated I was that I was able to use cool things like bananas and dates, as well as all all the wonderful flours and nuts. Though back then, I was terrible with writing recipes so it’s time to redo them.

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Healthy Chocolate Banana Protein Bars

1 cup rolled oats
1/2 cup buckwheat flour
2 tablespoons ground flaxseed meal
2 tablespoon mixed crushed roasted nuts almonds, hazelnuts and pecans
2 tablespoons cacao powder
2 tablespoons chia seeds
1 tablespoon crushed walnuts
1 tablespoon finely shredded coconut
A sprinkle Himalayan/sea salt
1 pitted date, finely minced
1 large ripe banana, mashed
1/2 cup unsweetened vanilla rice/almond milk
2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract
2 tablespoon extra light olive oil

Topping
A few sprinkles ground cinnamon
A few sprinkles finely shredded coconut

Preheat oven to 370°F (187°C).

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Add all the dry ingredients in a large bowl. Be sure that you’ve minced up the date. In a separate smaller bowl, mash the banana with a fork until it’s gooey, then add all the wet ingredients. Combine the two together and mix until a soft batter forms.

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Grease a mini bread pan with non-stick cooking spray and scoop the batter in the pan, evening the top with a spoon or spatula.

Sprinkle on top some cinnamon and shredded coconut and bake in the oven for about 30 minutes.

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Healthy Chocolate Banana Protein Bars
Serves: 2
 

Ingredients
  • 1 cup rolled oats
  • ½ cup buckwheat flour
  • 2 tablespoons ground flaxseed meal
  • 2 tablespoon mixed crushed roasted nuts almonds, hazelnuts and pecans
  • 2 tablespoons cacao powder
  • 2 tablespoons chia seeds
  • 1 tablespoon crushed walnuts
  • 1 tablespoon finely shredded coconut
  • A sprinkle Himalayan/sea salt
  • 1 pitted date, finely minced
  • 1 large ripe banana, mashed
  • ½ cup unsweetened vanilla rice/almond milk
  • 2 tablespoons pure maple syrup
  • ½ teaspoon pure vanilla extract
  • 2 tablespoon extra light olive oil
Topping
  • A few sprinkles ground cinnamon
  • A few sprinkles finely shredded coconut

Instructions
  1. Preheat oven to 370°F (187°C).
  2. Add all the dry ingredients in a large bowl. Be sure that you’ve minced up the date. In a separate smaller bowl, mash the banana with a fork until it’s gooey, then add all the wet ingredients. Combine the two together and mix until a soft batter forms.
  3. Grease a mini bread pan with non-stick cooking spray and scoop the batter in the pan, evening the top with a spoon or spatula.
  4. Sprinkle on top some cinnamon and shredded coconut and bake in the oven for about 30 minutes.

 

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