Heidi Schild of Heidi Cooks Plants

Put those Ripe Bananas to Good Use

If you’re like me, you probably buy a big bunch of bananas and they all seem to ripen at the same time. Here’s a great recipe from my kitchen that is sure to become your new favorite snack.

Many of us are at home with a lot of time on our hands. It’s the perfect time to start adding more healthy foods into our diet. All of the ingredients in my recipe are plant based and vegan, which means they are free from any animal products. This is truly clean eating.

All natural

As you’ll see from the ingredient list, it is free from eggs, dairy and added oils. I use natural peanut butter that I buy fresh ground with no added sugars and contains just the natural occurring oils from the peanuts. I also use non dairy chocolate chips. If you are gluten sensitive, feel free to use certified gluten free oats as well.

Chocolate chip banana snack bars

Ingredients

2 ripe bananas, mashed
1/2 C. unsweetened applesauce
1/2 C. pure maple syrup
1/4 C. Fresh ground nut butter (no oil added)
1 C. oat flour
1 t. baking soda
1/4 t. salt
1 t. cinnamon
2 C. rolled oats (gluten free if preferred)
2/3 C. dairy free chocolate chips

Directions

Combine bananas, applesauce, maple syrup and nut butter in a small bowl and stir to combine well. In a large bowl, whisk the flour, baking soda, salt and cinnamon together. Add the wet ingredients to the dry and stir well to combine. Next, add in the whole oats and the chocolate chips. Once mixed, spread into an 8 inch square pan that has been lined with parchment paper. Bake in a preheated 350 degree oven for 30 minutes. The top should have a nice golden brown color. Cool, then slice and enjoy!

More recipes to enjoy

I hope you give this delicious cake a try. I love to share my healthy recipes with others and I plan to share more recipes with you in the future. I have a Plant Based Nutrition Certificate from eCornell University. You can also watch my YouTube channel to see more recipes.

Editor’s Note: Heidi has written for us before. Heidi Cooks Plants.

Photos from Heidi Schild.