peanut butter banana bars

Name: Peanut Butter Banana Bars
Prep time: 20 min
Cook time: 15 min
Yield: 12
Cuisine: American
Ingredients: FOR THE TOPPING; 1/2 cup(s) salted natural peanut butter; 3 tablespoon(s) honey; 2 tablespoon(s) coconut oil, room temperature; FOR THE BARS; 1 cup(s) white whole wheat or whole spelt flour; 1/2 teaspoon(s) baking powder; 1/4 teaspoon(s) baking soda; 1/8 teaspoon(s) salt; 2 - bananas; 1/2 cup(s) raw sugar or brown sugar; 3 tablespoon(s) coconut oil, melted and cooled slightly; 1 teaspoon(s) vanilla extract; 1 large egg, room temperature

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://www.texanerin.com/2015/03/peanut-butter-banana-bars.html

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yield 12 -16

prep time 20 Min

cook time 15 Min

method Bake

Ingredients For peanut butter banana bars

FOR THE TOPPING
1/2 c

salted natural peanut butter
3 Tbsp

honey
2 Tbsp

coconut oil, room temperature
FOR THE BARS
1 c

white whole wheat or whole spelt flour
1/2 tsp

baking powder
1/4 tsp

baking soda
1/8 tsp

salt
2

bananas
1/2 c

raw sugar or brown sugar
3 Tbsp

coconut oil, melted and cooled slightly
1 tsp

vanilla extract
1 lg

egg, room temperature

How To Make peanut butter banana bars

1
Preheat the oven to 350 °F (175 °C). Line an 8"x8" (20cmx20cm) pan with a piece of parchment paper. In a small mixing bowl, stir together all the topping ingredients until well combined. Set aside. In a medium mixing bowl, stir together the flour, baking powder, baking soda and salt. Set aside.

2
In a large mixing bowl, mash the bananas very well with the bottom of a drinking glass (or mash however you wish). Add the sugar, coconut oil, and vanilla and stir until well combined. Add the egg and stir just until combined. Add the dry mix to the wet and stir just until combined.
3
Pour into the prepared pan. Add the topping – it will cover the entire surface. Bake for 16 minutes or until a toothpick inserted in the center comes out without any batter on it, keeping in mind that the peanut butter layer may still be sticky or gooey. Remove from the oven and let cool completely. Cover and store in the refrigerator for up to 3 days.
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