ChocoBanana Bars

ChocoBanana Bar

I was somewhat hesitant to post this recipe, because the truth is that no one else seems to like these bars as much as I do.  That being said, I absolutely love them, so I thought that it would be worth sharing the recipe for these ChocoBanana Bars in case anybody out there shares my tastes.
The end result is super dense and very rich, with a consistency that is somewhere between ganache and fudge and a brownie.  Maybe countless people have stumbled across this ratio of ingredients before while experimenting with vegan baking and simply moved on, but I’m a definite fan.
The recipe is very easy to throw together.  In the past, I’ve had to slightly adjust the amount of liquid when making the bars while visiting my family (maybe because of the altitude difference), so if the batter seems too stiff you can increase amount the oat milk (or vice versa).  The recipe does not contain any baking powder or baking soda or other leavening agent, so it’s very dense.  The banana in this recipe does not act merely as a binder, but also gives the bars a wonderful banana flavor.  I like to coarsely mash the banana so that there will be some visible banana pieces in the finished bars.  According to my omni sister, the bars tasted just like a chocolate-dipped banana (but, she also thought that the texture of the bars was “strange” and “springy”).  If you like nuts, adding some walnut pieces (pecan pieces would work well too) to the batter would be a good way to break up the density of the bars.  When the bars are done baking, the texture looks like it might be rubbery, but the end result is not rubbery at all.  The bars do tend to stick to the pan, so I usually line my 8×8-inch baking pan with a sheet of tin foil, and then spray the foil with non-stick spray to make it easier to remove the cooked bars.  The bars are great when they’re warm from the oven, at room temperature, or refrigerated, but I liked them even better when they’re frozen.  I really enjoy these rich Chocolate Banana Bars, and if anyone decides to make them, I would love to know what you think of the bars as well!

ChocoBanana Bars

ChocoBanana Bars
Yield: 25 squares

1 ripe banana, mashed
1 1/4 cups unsweetened applesauce
1/4 cup oat milk (or substitute your favorite non-dairy milk)
1 teaspoon vanilla extract
1 cup sugar
1 2/3 cup all-purpose flour
2/3 cup Dutch-processed cocoa powder
1/4 teaspoon salt
1 cup walnut pieces (optional)

Preheat oven to 350°F.

In a large bowl, mix together the wet ingredients. Add the dry ingredients and stir to combine.  Pour mixture into prepared baking pan.

Bake for 35-40 minutes or until a toothpick inserted in the middle of the pan comes out clean.  Remove from the pan, allow to cool, and cut into small squares.

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September 25, 2009. Brownies.

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