Heat oven to 350°F (175°C) . Grease an 8×8-inch baking dish or use parchment paper.
Mix Dry Ingredients :
In a bowl, whisk oats, cocoa powder, baking powder, and salt.
Combine Wet & Dry :
Stir in mashed bananas and maple syrup until a sticky dough forms. Fold in chocolate chips.
Bake :
Spread mixture in the dish. Bake for 20–25 minutes until edges are crisp and center is set.
Cool & Serve :
Let cool slightly, then slice into squares. Top with extra banana slices, peanut butter drizzle, or nuts.
Why This Recipe Works
Banana Magic : Ripe bananas add natural sweetness and bind the oats without eggs.
Cocoa Richness : Deep chocolate flavor without refined sugars.
Texture Play : Crispy edges meet a soft, fudgy center.
Variations to Try
Peanut Butter Swirl : Dollop PB on top before baking for a Reese’s vibe.
Vegan Upgrade : Use maple syrup and add a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
Breakfast Bars : Add protein powder and serve with yogurt.
Tropical Twist : Swap bananas for mango and add coconut flakes.
Gluten-Free : Use certified gluten-free oats and chocolate.
Tips for Success
Use Overripe Bananas : The spottier, the sweeter and more flavorful.
Don’t Overmix : Stir until just combined to avoid dense texture.
Freeze Extras : Slice and freeze for up to 3 months.
Serve Warm : Top with a scoop of vanilla ice cream or whipped cream.
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