Banana Chocolate Bars

Gluten-free, Soy-free, Dairy-Free, Egg-free

This original recipe uses oatmeal.  I figured it would be a good recipe to try millet flour. I enjoyed this for breakfast for many mornings with my alternative milk (Goat). The over-ripe bananas were a great egg substitute.

1 cups millet flour
1 cup rice flour
2/3 cup tapioca flour
2/3 potato flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 teaspoon cinnamon
3 medium ripe bananas
2 teaspoons pure vanilla extract
1/4 cup applesauce
1/4 cup honey
1/3 cup chocolate chips

For chocolate drizzle:
2 tablespoons chocolate chips
1/2 teaspoon butter

Preheat oven to 350 degrees F. Spray 13×9 inch baking pan with nonstick cooking spray or smear oil to coat before pouring batter.  

Combine dry ingredient in medium bowl: flour mixture, baking powder, baking soda, salt and cinnamon; set aside. 

Mash bananas. Add vanilla, applesauce, and honey. Stir until smooth and creamy. Add to flour mixture in parts and mix until just combined.
Gently fold in 1/3 cup of chocolate chips. Pour batter into prepared pan, spreading evenly with rubber spatula. 

Bake for 15 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Cool 10-15 minutes on wire rack.
Prepare drizzle by adding 2 tablespoons of chocolate chips and coconut oil in microwave safe bowl. Microwave on high 30 seconds; stir well to combine then drizzle over the top of bars. Cut bars and enjoy!

 

Notes:

To make millet flour: Place millet into blender and blend per instructions on machine.  My Blendtec speed 9 for 30 sec.  It is about medium courseness.

Extra ripe bananas are best for this recipe. Be sure not to over mix batter.

I didn't add the drizzle.  I topped each bite with applesauce or pumpkin spread, or crumbled into a bowl with alternative milk poured over it.

Bars can be frozen or at least refrigerated. Simply bake, cool, cut; store in ziploc bag. Reheat individually for 30 seconds in microwave.

Fold in 1/4 cup coconut flakes or extra chocolate chips for an even sweeter treat!
Extra ripe bananas are best for this recipe.