Peanut Butter Banana Bars Healthy Food

3 INGREDIENT PEANUT BUTTER BANANA BARS

Steps:

• Preheat oven to 350°F and line the bottom of an 8 x 8 inch glass dish with parchment paper. (We also used our fingers to grease the sides of the dish with coconut oil.)
• Mash the bananas and mix together with oats and peanut butter.
• Spread the dough evenly in the prepared dish, then sprinkle with walnuts and chocolate chips. Lightly press the nuts and chocolate into the bars.
• Bake for 18-20 minutes or until an inserted toothpick comes out clean. Cool for 20 minutes in the pan, then slide a spatula under the parchment paper and carefully transfer the whole uncut bar onto a rack for further cooling. (You can cut the bars at this point, and eat them warm! The more time you give them to cool, the easier it will be to cut them.)

PEANUT BUTTER BANANA BARS (HEALTHY)

Steps:

• Preheat oven to 350 degrees.
• Spray an 8 X 8 pan with butter flavored cooking spray.
• In a large bowl, combine egg, peanut butter and bananas.
• Mix well.
• Stir in milk.
• In a small bowl, combine sugar substitute, flour, baking powder and baking soda.
• Add to wet mixture slowly.
• Evenly spread battter into prepared pan.
• Bake for 20 minutes.
• Cut into 8 bars.
• NOTE: Make sure your sugar substitute can be used for baking.

BANANA WAKE-UP BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
• In a mixing bowl, beat together the peanut butter, brown sugar, and butter with an electric mixer until smooth and fluffy. Beat in the egg and vanilla extract, then the banana. Stir in the oats, flour, wheat germ, and baking soda until completely combined. Spread in prepared baking pan.
• Bake in the preheated oven until set and lightly browned, 20 to 25 minutes. Remove from oven and cool in pan on wire rack before cutting into bars.

FROZEN PEANUT BUTTER AND BANANA BARS

Steps:

• Make crust: Preheat oven to 350. In food processor, process cookies til crumbs form. Add butter; pulse til mixture holds together when squeezed. Lightly butter an 8 inch square baking pan. Line it with two crisscrossed rectangles of parchment that hang out of pan on each side by a few inches. Press crust firmly into bottom of pan on top of parchment and slightly up the sides. Use the bottom of a metal measuring cup or small bowl to help pat crumbs in evnenly.
• Bake until crust is firm and dry to the touch, 15- 20 minute Cool to room temperature.
• Make filling: In clean food processor, process cream cheese, sugar, heavy cream, peanut butter, and salt until smooth and light, scraping sides as needed.
• Peel bananas; halve lengthwise. Spread half the cream cheese mixture over the crust; top with a snug layer of bananas. Cover with remaining cream cheese mixture, smoothing top. Sprinkle with peanuts; cover with plastic wrap. Freeze til firm, at least 6 hours.
• To remove, wipe outside of pan with a hot towel; run a knife around inside edge (between paper and pan). Gently pull on paper to lift out of pan. Cut into 12 rectangles.

NO-BAKE PEANUT BUTTER BANANA PROTEIN BARS

Steps:

• Puree bananas, peanut butter, and honey in a food processor until smooth. Place mixture in a bowl and add oat flour, coconut flour, and pea powder. Stir until combined.
• Press into a 10-inch square pan and refrigerate until hardened, about 30 minutes.