Seriously, it’s something I ask myself daily, what on earth did I ever do without peanut butter and banana… it’s by far my favourite toast/bread topping.
Drippy peanut butter, grilled banana, warm and gooey…
So why not combine the wonders of the duo in a healthy grab and go breakfast option.
And there you have it, the granola bar of my dreams was born. Just like that!
I wanted to make a truly healthy option, not one of those sugar laden granola bars in disguise. Dressed up with nuts and seeds, whole oats and believed to be a healthy alternative to the chocolate muffin beside it when in actual fact that muffin might just pipped to the post in the “healthy” convenience food race.
No refined sugar in site, just dates and ripe banana are used to sweetened as well as bind along of course with all natural peanut butter – Meridian being my peanut butter of choice! To all American and Canadian readers…you need to pick up a few jars of this wondrous nut butter whenever you get a chance to visit us here in Ireland. INCREDIBLE!
Dried chewy banana pieces enhance the banana flavour. You could stop right there and hold back on the chocolate chunks but I just couldn’t help myself. I did use 85% dark chocolate so it’s as healthy a chocolate as you’re going to find in a granola bar…
You could sub in some walnuts or pecans or even cacao nibs if you want to stick with the superbly healthy take on a classic.
Whichever option you choose you’ll love ‘em. Not as crispy as some granola bars, chewy, crumbly, dense, filling and mightily thick. I baked mine in an 8 * 8 inch tray and sliced the baked slab in to 8. I’d opt for a 9 inch tray if I was going for 10 bars.
What’s your all time favourite toast topping that you could eat every day of the week and never tire of?
Peanut Butter Banana Chocolate Chunk Granola Bars
Prep Time: 10 minutes
Cook Time: 25 minutes
Keywords: bake snack gluten-free vegan vegetarian sugar-free soy-free banana dates dried chewy banana dark chocolate
Ingredients (8 – 10 bars)
- 1/3 cup pureed banana (1 medium, approx. 100g)
- 1 cup (180g) pitted Medjool dates blended to a paste
- 1/4 cup (60g) smooth 100% all natural peanut butter
- 1/4 cup (50g) dark chocolate roughly chopped (I used 85%!)
- Small handful of dried chewy banana (not banana chips) roughly chopped
- 2.5 cups (250g) jumbo oats
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Preheat oven to 180C (350F).
Blend together banana, peanut butter and dates with vanilla until smooth.
Mix together dried banana, chocolate chunks, oats and cinnamon.
Add wet to dry and stir until well combined.
Place in an 8 * 8 baking tray – non stick or baking parchment paper lined.
Bake in the preheated oven for 25 – 30 minutes.
Allow to cool for a good hour or ideally overnight before slicing in to 8 large or 10 small bars. Store in the fridge to keep fresh for up to a week or freeze!