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banana bread cake bars with dark chocolate peanut butter almond ganache

Prep Time 35 minutes
Total Time 1 hour 35 minutes
Servings 12 bars

Ingredients

for the banana bread cake bars:

  • 1 cup packed brown sugar
  • 2 flax eggs 2 tbsp flaxseed meal + 6 tbsp water
  • 1 tsp vanilla extract
  • 4 super ripe bananas about 400 grams, peeled and mashed
  • 1 cup all purpose flour
  • 1/2 cup quick oats
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • cooking spray

for the dark chocolate peanut butter almond ganache:

  • 4 oz dark chocolate chips
  • 6 tbsp PB2 + 3 tbsp water or 6 tbsp of normal creamy peanut butter
  • 1 tbsp honey
  • 1/2 cup unsweetened almond milk

Instructions

for the banana bread cake bars:

  1. Preheat oven to 350 F
  2. Line a 9×9 baking dish with cooking spray, layer it with one sheet of parchment paper then spray the parchment paper with cooking spray.
  3. Prepare flax eggs: In a small bowl, mix together flaxseed meal and water. Let this mixture sit for about five minutes in order to thicken.
  4. In the bowl of an electric mixer fitted with the whisk attached, combine brown sugar, flax eggs and vanilla then cream together. Add in mashed bananas and continue whisking until smooth.
  5. Once banana mixture is smooth, add flour, oats, baking soda and salt to the bowl and mix until just combined (don’t over mix).
  6. Pour mixture into parchment paper lined baking dish (step 2) and bake for about 20-25 minutes or until knife test comes out clean (mine took the full 25 minutes… the top should be puffed up and golden).
  7. (Make ganache while cake bars are baking! See below for recipe!)
  8. Let banana bread cake cool completely. Slice into 12 bars, spread 1 tbsp of ganache to the top of each bar and enjoy!

for the dark chocolate peanut butter almond ganache:

  1. Prepare peanut butter by mixing PB2 with water in a small bowl until creamy (skip this step if using normal peanut butter).
  2. Combine dark chocolate chips and peanut butter in a medium size bowl.
  3. In a small sauce pan, heat almond milk over low heat until hot (just before boiling – you may see some tiny bubbles on near the edge of the pan).
  4. Pour hot almond milk over chocolate chips and peanut butter and let sit for about 2 minutes.
  5. After 2 minutes, whisk the mixture together until the chocolate and peanut butter are totally melted and almond milk is completely incorporated into mixture. Should be creamy! No lumps! This should take about 3-4 minutes of whisking. Arm workout.. You can do it!
  6. Let ganache cool in fridge for about one hour before spreading over bars. Ganache will be very liquidy at first and impossible to spread without dripping ev-er-y-where. I actually left mine in the fridge for about 5 hours and the consistency was GREAT, however, 1-2 hours should be plenty.

Recipe Notes

I stored my bars in the fridge so the ganache would keep its form. They should keep about one week. Store extra ganache in fridge after eating a few spoonfuls. Should keep about one week.

[Recipe adapted from How Sweet Eats]