Triple Chocolate Peanut Butter…I have your attention, right? And at less than 200 calories for a generous sized piece of these banana bread bars, you can’t go wrong. There is no oil or butter added to these bars and they are made with PB2 Chocolate Peanut Butter Powder so there is less fat than regular peanut butter. I love PB2. It can be used in smoothies, eaten like regular peanut butter (when mixed with water), and it works great in baked goods.
These are triple chocolate thanks to the Chocolate PB2, some good quality cocoa powder, and 60% dark chocolate chips. (For the chips and cocoa I like Ghirardelli) These have a ton of bananas in them so you only have to add a small amount of sugar for the recipe.
The batter is very thick and chocolatey. Yum!
Look at all the chocolate and peanut buttery goodness! And aren’t my towel and oven mitt cute? They were bridal shower gifts!
- 1¾ cups gluten free flour (I use Beyond the Grain Gluten Free)
- 1½ tsp baking powder
- 1 tsp baking soda
- 1¼ cup mashed, overripe bananas
- 1 tsp vanilla extract
- 2 eggs
- 1 cup chocolate powdered peanut butter (I prefer Bell Plantation PB2)
- ½ cup coconut sugar (or brown sugar)
- 1 cup 0% plain Greek yogurt
- 2 tbsp cocoa powder
- 1 cup dark chocolate chips (60% dark)
- Preheat oven to 350 degrees.
- To the bowl of a mixer add mashed bananas, vanilla extract, eggs, yogurt, sugar, PB2, and cocoa powder. Mix on low to medium until well combined. You may need to scrape the sides of the bowl one time.
- In a separate bowl, combine flour, baking powder, and baking soda. Add to the wet mixture and mix on low, just until everything comes together.
- Mix in ⅔ cup of the chocolate chips.
- Grease a 9x13 baking pan.
- Spread the batter into the pan in an even layer and top with remaining chocolate chips.
- Bake for 18-20 minutes until a toothpick comes out clean.