Chocolate Chip Banana Bars

I had a couple bananas that needed to be used up. I found a recipe online and tweaked it to be WW friendly 😊 Husband approved banana chocolate chip bars – 3 points each! Makes 9 servings! The flavor of Lily’s chocolate chips can totally be swapped with whatever you can find.

Ingredients
Egg(s) 1 item(s) (large)
Banana(s) 2 medium
Digold Fat free milk 2 Tbsp
I Can’t Believe It’s Not Butter! Light 30% vegetable oil spread 3 Tbsp
Volupta Erythritol & Monk Fruit Zero
Calorie Sweetener 1/3 cup(s)
Gold Medal Self rising flour 3/4 cup(s)
Lily’s Chocolate salted caramel flavor
baking chips, no sugar added 4 oz
Kirkland Signature Pure Vanilla Extract 1 tsp
Ground cinnamon 1/2 tsp
Ground nutmeg 1/8 tsp

Instructions

Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper so that the parchment overhangs two opposite sides like handles. Lightly coat with nonstick spray and set aside.

Mash the bananas in a mixing bowl. Stir in the substitute sugar, butter, milk, egg, and vanilla until well blended.

In a separate bowl, stir together the self rising flour, cinnamon, nutmeg, and salt. Add the dry ingredients to the bowl with the wet ingredients. With a spatula, stir to combine, stopping as soon as the flour disappears. Fold in 1/3 cup chocolate chips.
Scrape the batter into the prepared baking pan. (Optional: Sprinkle the 2 tablespoons chocolate chips on top.) Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean. Place the pan a wire rack to cool completely, then using the parchment handles, lift the bars onto a cutting board. Slice into 9 squares.

TO STORE: Store bars at room temperature for 3 days or in the refrigerator for 5 to 7 days.