Healthy Banana Coconut Breakfast Bars with Chocolate and Almonds
40 minutes
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About Healthy Banana Coconut Breakfast Bars with Chocolate and Almonds
Start your day with a burst of flavor and energy! These wholesome breakfast bars are the perfect grab-and-go option, packed with nutrients and a taste that will leave you wanting more.Imagine the delightful combination of ripe banana, shredded coconut, rich chocolate, and crunchy almonds. This blend creates a satisfying treat that's both healthy and incredibly delicious.Easy to make and even easier to devour, these bars offer a soft, chewy texture and a truly delightful taste experience. Perfect for breakfast, a quick snack, or an anytime treat!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Dry Ingredients
- 3 tbsp Soy Flour
- 3 tbsp Ragi Flour
- 3 tbsp Jowar Flour
- 1 tsp Baking Powder
- 1/2 tbsp Baking Soda
Wet Ingredients
- 2 Bananas pureed
- 2 tbsp Muscovado Sugar
- 3 tbsp Coconut Oil
- 1 cup Almond Milk or coconut milk or soy milk
- 1/2 tbsp Lemon Juice
- 1 tbsp Vinegar
- 1-2 drops Vanilla Extract
- 1-2 tsp Cinnamon ground
Mix-Ins & Topping
- 1/4 cup Muesli
- 2 tbsp Almonds ground
- 2 tbsp Sunflower Seeds ground, plus extra whole for topping
- 2-3 tsp Chocolate Chips
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan.
- In a medium bowl, whisk together the soy flour, ragi flour, jowar flour, baking powder, and baking soda. Sifting helps create a light and airy texture.
- In a separate large bowl, mash the bananas until smooth. Add the muscovado sugar, coconut oil, almond milk, lemon juice, vinegar, vanilla extract, and cinnamon. Whisk until well combined.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix, as this can result in tough bars.
- Fold in the muesli, ground almonds, and ground sunflower seeds.
- Pour the batter into the prepared pan and spread evenly. Sprinkle the top with chocolate chips and whole sunflower seeds.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bars cool completely in the pan before cutting into squares.
Recipe Notes
Good To Know
- Milk should be at room temperature.
- While cutting, press gently; don’t apply pressure.
- Because this recipe contains fresh banana and coconut, it should be consumed quickly.
Expert Tips
- For a richer flavor, use full-fat coconut milk.
- If you don't have fresh bananas, you can substitute frozen ones (thawed and drained).
- Add a pinch of salt to enhance the sweetness of the dish.
Storage Instructions
- Store in a cool place in an airtight jar.
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Recipe Nutrition
Calories: 141kcalCarbohydrates: 17gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 82mgPotassium: 208mgFiber: 2gSugar: 7gVitamin A: 31IUVitamin C: 2mgCalcium: 85mgIron: 1mg
Simmi Sonti
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3 Comments
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Wow, this looks fantastic!
So delicious! Excited to make it.
This is so tempting! Can’t wait to cook it.