Skinny Banana Chocolate Bars
Back in the 90’s I was the queen of fat-free baking.
When combined with water, Chia seeds become like gel, which can be used to reduce fat in baking.
I used applesauce, puréed prunes and other high sugar substitutions to replace fat in cookies, sweet breads and brownies. Back then fat was the enemy.
Eat fat and get fat, right? Actually, no.
That fat-phobic philosophy was way off base. Most of us now see the benefit and necessity of healthy fats in our diets.
Ironically it’s the simple sugars that I was adding to baking that are responsible for spiking blood sugar and encouraging fat storage. Wish someone had explained that to me back then!
These days we know all about good fats and bad fats, and aren’t afraid.
That being said, when there’s an opportunity to reduce fat calories and replace them with extra fiber and omega 3’s then why not?
These bars contain a modest amount of healthy coconut oil with nutrient-packed Chia seeds to create a delicious and moist banana chocolate bar. Dark chocolate drizzled across the top adds the perfect finishing touch.
2 teaspoons Chia Seeds
6 tablespoons water
1½ cups almond flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
2 ripe Bananas
2 tablespoons coconut oil, melted
2 tablespoons raw honey, melted
1 teaspoon vanilla extract
4 eggs
⅔ cup almond flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
1 tablespoon coconut oil, melted
2 tablespoons raw honey, melted
½ teaspoon vanilla extract
2 eggs
½ cup dark chocolate, 72% cocoa
In a cup combine chia seeds with water. Mix well and set aside for at least 15 minutes.
Preheat oven to 350 degrees F. Lightly grease a large (13″x9″) baking pan with coconut oil.
In a medium bowl combine the almond flour, baking soda, baking powder, cinnamon and salt. In another bowl mash the bananas, then add coconut oil, honey, vanilla, eggs and 4 Tablespoons of the Chia seed gel. Add the almond flour mixture to the banana mixture and combine well. Set aside.
In a medium bowl combine the almond flour, cocoa powder, baking powder, and baking soda. In another bowl combine the coconut oil, honey, vanilla, eggs and 2 Tablespoons of the Chia seed gel. Add the almond flour mixture into the wet ingredients and combine well.
Spread the banana batter evenly in the prepared pan. Drop spoonfuls of the chocolate batter over the banana batter (see picture). To create a swirl, place a blunt knife in the top left-hand corner of the pan. Drag the knife through the chocolate dots in that row, then without taking the knife out of the batter, turn and go back up the next row of dots. Once you get to the end of the pan, change direction and draw the knife through the rows the long way.
Bake for 25-30 minutes, until lightly golden.
Once cooled, cut the bars into squares and place on a wax paper-lined tray. Melt the dark chocolate over very low heat, stirring constantly, then drizzle over each square. Chill in the fridge for 20 minutes before serving.
Calories: 121
Fat: 8g
Carbohydrates: 8g
Sodium: 122mg
Fiber: 2g
Protein: 5g
Sugar: —