Chocolate Chip Banana Bars (Paleo)
Try this Chocolate Chip Banana Bars Paleo recipe, or contribute your own.
Try this Chocolate Chip Banana Bars Paleo recipe, or contribute your own.
- Carbohydrate 293.300546710026 g
- Cholesterol 122.82916666501 mg
- Fat 317.788468456689 g
- Fiber 58.3361149424896 g
- Protein 45.2991416784863 g
- Saturated Fat 196.152835776141 g
- Serving Size 1 1 recipe (917g)
- Sodium 474.436833360779 mg
- Sugar 234.964431767536 g
- Trans Fat 17.8822208407171 g
- Calories 3940 calories
Step-by-step
- Place all ingredients except chocolate chips in food processor and blend on high for 1-2 minutes.
- Scoop out batter into bowl and add most of the chocolate chips, gently mix to evenly distribute.
- Press batter into 8x8 pan greased with Coconut Oil.
- Sprinkle remaining chocolate chips over top and bake for approximately 30 minutes at 350 degrees.
Relying on coconut flour requires precise mechanical processing because this ingredient acts like a dry sponge, absorbing moisture at rates vastly different from conventional wheat grain. When combining dense binders like almond butter with high-starch pure maple syrup and raw fruit puree in a food processor, running the motor continuously for a full two minutes ensures the fat and liquid molecules emulsify properly before the dry ingredients are introduced. Without this thorough initial emulsification, pockets of unblended coconut flour will remain trapped throughout the batter, creating dry, chalky spots that completely ruin the final crumb structure and leave an unpleasantly gritty mouthfeel.
Processing dense batters efficiently means minimizing unnecessary dishwashing by utilizing the food processor container as the primary mixing vessel, though folding in the semi-sweet chocolate chips by hand afterward prevents the steel blades from prematurely chopping them into dust. Once the thick batter is firmly pressed into an eight-by-eight-inch pan greased with coconut oil, transferring it directly to a preheated oven set to 350 degrees Fahrenheit initiates the necessary starch gelatinization and protein setting without burning the exterior sugars. Careful observation of the baking progress is critical because coconut flour lacks gluten development entirely; look for firm edges that pull slightly away from the metal and a top surface that springs back gently when pressed, which typically occurs around the thirty-minute mark.
Allowing baked goods formulated with high-moisture fruit and alternative flours to cool completely inside the pan before slicing is essential for structural integrity, since residual heat continues to steam and set the interior matrix after removal from the oven heat source. Storing these bars in an airtight container at room temperature for up to two days or refrigerating them for a week preserves their moisture balance without encouraging excess surface condensation.
