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Pumpkin Chocolate Chip Banana Bread Bars

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1.5 ripe bananas, mashed

1/2 cup pumpkin purée

1/2 cup liquid egg whites (for vegan: swap with egg replacer or 2 flax eggs!)

1 cup unsweetened vanilla almond milk

1 tsp vanilla extract

1 cup gluten-free quick oats

1/4 cup coconut flour

1 scoop (about 1/3 cup or 36 grams) vegan No Cow vanilla protein powder (code healthyhelper15 saves $$$)

1 tsp cinnamon

1/2 tsp salt

1/4 tsp ginger

1/4 tsp nutmeg

1 1/2 tsp baking powder

1/4 cup Hu Kitchen sugar-free chocolate chips (code: healthyhelper saves 15%!)

Optional: 1/2 cup pumpkin seeds, stirred in before baking or sprinkled on top before baking


Place all ingredients (except chocolate chips) into a food processor and blend on high until pureed smooth. Pour mixture into a well-oiled baking square (8×8) or one that has been lined with parchment paper and sprinkle with chocolate chips. Bake at 350 degrees F for 30 minutes or until a knife comes out clean from the center. Let cool completely before slicing into 9 squares. Keep in the fridge for up to 5 days.

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