Chocolate Monkey Cookie Bars -- delicious vegan, gluten free, and nut free banana and chocolate treats

There's no such thing as a bad banana in this house. My fellas both love eating them, but if they ever hang around too long, they can fulfill their destiny as delicious cookie bars.

These are nutritionally dense, full only of high octane fuel. I like to throw a couple of these in my son's lunch box because with all the excellent ingredients, I know they'll help him power through the day at school. Additionally, they taste great, so he looks forward to them.

equipment needed:

oven
2 8x8 square baking dishes -- (I like silicone but if you don't use silicone, make sure you prepare it well so the batter doesn't stick)
mixing bowl
mixing spoon
seed grinder for chia or buy already ground
measuring cups
measuring spoons


ingredients:

a)
2 cups mashed overripe banana
1/2 cup date sugar
1 tbsp apple cider vinegar
1/2 tsp vanilla extract

b)
1 tsp xanthan gum
1/2 tsp ground tonka bean (optional!)
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp sea salt

c)
1/4 cup raw cacao
1/4 cup tapioca starch or green banana flour
1/4 cup ground chia

d)
2 cups shredded coconut

e)
1 cup fair trade chocolate chips


directions:

1. preheat the oven to 345
2. combine the ingredients from part a) -- you may want to use a whisk
3. whisk in the ingredients from part b)
4. whisk in the ingredients from part c)
5. stir in the shredded coconut
6 stir in the chocolate chips
7. divide evenly between prepared 2 square pans (or use a big rectangle one!)
8. bake at 345 for 45 minutes or until they are done
9. score into bars while they are in the pan, allow to cool, and then remove.
10. Store in an airtight container in the fridge

Banana and chocolate chip cookie bars *

Cookie bars. What can I say? I like to simplify my life.  I'm a cheater. Cookie bars take a lot of work out of baking cookies. Instead of having to scoop batter onto a baking sheet over and over and shape it and flatten it, I just scoop it into 2 square silicone pans, smooth it down, and bake. After baking, let cool for a few minute, then use a dull edge -- like a stainless steel spatula or a butter knife -- to cut it into bars. 

A perfect way to use up ripe bananas, and they go well in lunch boxes.

equipment needed:
2 square pans -- I like silicone
baking sheet to put the pans on
mixing bowl
measuring cups
measuring spoons
mixing spoon (I also like to use a whisk)
possibly a hand blender to puree banana
oven


ingredients:

a)
1 1/2 cups pureed banana (useful tip -- puree over ripe bananas when you have them, and freeze them in mason jars in 1 or 1 1/2 cup quantities)
1 cup water
1/4 cup coconut oil
2 tbsp apple cider vinegar

b)
1/2 cup coconut sugar
1/2 cup date sugar
1/2 tsp sea salt
1/4 tsp tonka bean powder or 1 tsp vanilla extract

c)
1/2 cup tapioca starch
1 cup oat bran
2 cup shredded coconut
2 cup large flake oatmeal

d)
1 cup chocolate chips


directions:
preheat the oven
1. combine the ingredients in part a)
2. whisk in the ingredients from part b)
3. stir in the ingredients from part c)
4. finally add the chocolate chips (d) and mix well
5. divide the batter between 2 square pans
6. smooth it to make it look even and nice
7. bake at 345 for 30 minutes
8. allow to cool a little then cut into bars with a blunt edge so as not to damage your pan
9. when fully cool, store in an airtight container in the fridge

bake 345 for 30 minutes

Magic Chocolate Monkey Muffins revised

Every now and then it happens. I buy bananas and my husband buys bananas and then there are just too many bananas to eat before they go rogue. And when a good banana goes rogue, there is nothing to be done for it but to make it into something baked and delicious. In this case, I felt a little chocolate was in order. Don't know why. Just did. These little vegan goodies combine the amazing body-fueling properties of hemp hearts, sunflower seeds, chia seeds, and chickpea flour with the pre-biotic goodness and baked good-springiness of tapioca starch. Sweetened with the very overripe bananas and some coconut sugar, these little cuties are a delicious, satisfying treat. We favour krisda chocolate chips which are stevia sweetened for much of our diurnal baking. If you've never used them, check 'em out. They taste pretty darn good. For chocolate chips, that is. They taste nothing like good quality belgian chocolate, but then I've never met a regular chocolate chip that did.

So, if you are looking for a terrific lunch box addition, these little muffins are nut free, dairy free, vegan, gluten-free, and super yummy. Let me know what you think!


Also, huge shout out to Victoria Whole Foods on Gerrard near Coxwell, for they give away their over-ripe unsaleable bananas rather than seeing them go to waste. This episode of yummy yummy in my tummy is partly possible due to their kind sponsorship in the form of mushy brown bananas. xoxo

ingredients:

1/2 cup hemp hearts, finely ground
1/4 cup chia seeds, finely ground
1/2 cup ground sunflower seeds
1/2 cup cacao powder
1 cup coconut sugar
1/2 cup tapioca starch
1 cup chickpea flour

1 tsp baking soda
2 tsp cream of tartar
1/2 tsp sea salt
1/2 tsp ground vanilla bean

1 1/2 cups mashed bananas -- approx 4 very ripe
3/4 cup warm water + 4 tbsp coconut oil

1 cup chocolate chips


equipment needed:

1. measuring cups
2. measuring spoons
3. mixing bowl
4. silicone muffin cups or papaer muffin tray liners
5. cookie sheet or muffin tray
6. seed grinder


directions:

1. preheat the oven to 345
2. in a bowl, combine the ground hemp hearts, ground chia seeds, ground sunflower seeds, cacao, tapioca starch, chickpea flour, sea salt, baking soda, cream of tartar and ground vanilla bean. Mix until it is very homogeneous
3. in a separate bowl, mash your bananas
4. in a separate bowl, combine the warm water (not hot) and coconut oil, and let the oil melt
5. add the banana, water and coconut oil to the dry ingredients, and mix well
6. when the batter is beautifully mixed, add in the chocolate chips and mix well
7. scoop the batter into 24 small muffin cups. If you are using silicone, you can bake them standing up on a cookie tray. Or line 24 muffin cups with muffin papers in a muffin baking tray, and divide the batter evenly.
8. bake at 345 for 30 minutes
9. remove from the oven, and allow to cool before removing from the tray or silicone muffin cups

Banana muffins -- gluten free, grain free, sugar free, vegan, and delicious

Okay, so these are amazing. If you like banana. The GENEROUS sprinkling of coconut sugar on top gives a wonderful coating when fresh from the oven. My husband and son have loved every bite they've eaten (I've made batches for the past two weeks), and the recipe is fool-proof. Awesome vegan gluten free goodness. They've been enjoying them with our vanilla date ice cream.

ingredients:

2 cups very ripe banana


1 cup water
4 tbsp coconut oil
1 tbsp lemon juice
2 tbsp vanilla extract

4 tbsp ground chia seeds
1/2 cup coconut sugar



1/2  tsp sea salt
1 tsp ceylon cinnamon

2 cups almond flour
1 tsp baking soda

2 to 4 tbsp coconut flour

coconut sugar to sprinkle on top

directions:

1. puree the bananas

2. mix in water, melted coconut oil, lemon juice, and vanilla

3. stir in the ground chia

4. add the coconut sugar

5. stir in the salt and cinnamon

6. add the almond flour

7. mix in the baking soda

8. stir in the coconut flour

9. scoop into muffin cups -- I used 24 small ones

10. sprinkle coconut sugar on top

11. bake at 345 for 45 minutes

Banana Cookie Bars -- Best Banana to Coconut to Oatmeal ratio ever!!

My husband and son love butter even though I am vegan myself. These are for them. They love these. Completely healthy, but taste amaaaaazing. Vegan option!!!

ingredients


3 cups banana -- try to use very ripe ones -- pureed
1/2 cup organic melted butter (or extra virgin coconut oil if you prefer)
1/2 cup coconut sugar
1 tbsp vanilla extract

1/2 - 3/4 tsp sea salt (you'll need the larger amount of salt if you use unsalted butter or coconut oil)
2 tbsp ground vanilla bean
1 tsp ceylon cinnamon

1/4 cup finely ground chia seed
1/2 cup hemp hearts

3 cup shredded coconut
1 cups oat flakes

extra coconut sugar to sprinkle on top


directions:

1. combine the ingredients in the order listed -- if you are using an immersion blender, puree the hemp hearts into the batter, too.
2. divide into 2 square silicone baking pans
3. score into 16 squares in each pan before baking
4. bake at 345 for 45 minutes
5. cool
6. make sure bars are cut fully
7. store in an airtight container in the fridge

Vegan Banana Cookie Bars -- delicious and high in protein

These are super delicious and work as dessert, snack, or breakfast. High in protein, and full of whole food goodness, these are perfect for school lunches or a very high quality grown up snack.

ingredients


1/2 cups banana -- try to use very ripe ones -- pureed
1/4 cup melted extra virgin coconut oil
1/4 cup coconut sugar
1/2 tbsp vanilla extract

3/8  tsp sea salt
1 tbsp ground vanilla bean
1/2 tsp ceylon cinnamon

2 tbsp finely ground chia seed
1/4 cup hemp hearts

1 1/2 cup shredded coconut
1/2 cups oat flakes

extra coconut sugar to sprinkle on top


directions:

1. combine the ingredients in the order listed -- if you are using an immersion blender, puree the hemp hearts into the batter, too.
2. press into a square silicone pan and sprinkle coconut sugar all over if desired
3. score into 16 squares in each pan before baking
4. bake at 345 for 45 minutes
5. cool
6. make sure bars are cut fully
7. store in an airtight container in the fridge

Banana cookie bars V 2.0

In which banana, oatmeal, and shredded coconut become very good friends! A vegan optional, wholesome cookie with some traditional appeal.

2 cups mashed banana -- try to use very ripe ones
1/2 cup melted butter (or coconut oil -- my personal preference)
1/2 cup coconut sugar (optional) (2 cups banana will make this quite sweet but for something with a rich deeper sweetness, use the coconut sugar too)

1/2 tsp sea salt
1 tbsp ground vanilla bean (plus 1 tbsp vanilla extract if you are vanilla fiend)

2 cup shredded coconut
3 cups oat flakes


directions:

1. combine the ingredients in the order listed
2. pat out the mixture onto a lined baking sheet (I use a silicone baking mat on my baking sheet, but parchment would be fine, too)
3. score into 36 bar shapes (6 x6)
4. bake at 345 for 30 minutes
5. cool
6. make sure bars are cut fully
7. store in an airtight container in the fridge

Chocolate and Banana muffins for school

These go great in a lunchbox. If you don't believe me, try 'em for yourself and see. No complaints from those who are eating them.

ingredients:

2 cups very ripe banana pureed with a hand blender

1/2 cup coconut nectar
1/4 cup coconut oil

4 eggs

2 tbsp ground chia seeds

1 tsp sea salt
1 tbsp ground vanilla bean
1 tsp ceylon cinnamon

1/2 cup raw cacao

1/2 cup ground hemp seeds
1 cup ground sunflower seeds
1 cup ground shredded coconut

1/2 tsp baking soda


directions:

preheat the oven to 345

1. combine the banana, coconut nectar, and coconut oil using a hand blender (or by hand)
2. add the eggs and mix well
3. add the chia seed, sea salt, vanilla bean, raw cacao and cinnamon
4. stir in the hemp seeds, sunflower seeds, and shredded coconut, followed by the baking soda
5. scoop the batter into prepared muffin cups, and bake at 345 for 45 minutes

makes 24 baby cakes

Banana babycakes -- gluten free, grain free, wholesome, delicious

Banana cake doesn't have to be a dirty word.  These little cuties are among my husband's addictions. I usually make 'em without chocolate, but this time I added the naughty little whisper of very dark chocolate for an extra kick of dissipation. I went with crude and roughly chopped up a bar of very very dark european chocolate, so the pieces of chocolate are kind of in your face. Aside from that they are gluten free, grain free, sugar free, wholesome, and made with kind thoughts and turbulent dreams.

The truth is that these little cakes are not evil, they're just drawn that way. The coconut nectar is a graceful and eloquent sweetener that refuses to spike your blood-sugar, and marries beautifully with anything fruity. Ta da, banana bliss.

1 1/2 cups very ripe banana pureed with a hand blender

1/2 cup coconut nectar
1/4 cup coconut oil

1 tbsp vanilla extract

4 eggs

2 tbsp ground chia seeds

1 tsp sea salt
1 tbsp ground vanilla bean
1/2 tbsp ceylon cinnamon

1/2 cup ground cashews
2 cups almond flour



1/2 tsp baking soda

1 cup good quality european chocolate (callebaut chips or a dark bar chopped coarsely) (optional)
directions:

preheat the oven to 345

1. combine the banana, coconut nectar, and coconut oil using a hand blender (or by hand)
2. add the eggs and mix well
3. add the chia seed, sea salt, vanilla bean, and cinnamon
4. stir in the cashews and almond flour, followed by the baking soda
5. scoop the batter into prepared muffin cups, and bake at 345 for 45 minutes

makes 24 baby cakes


I made a double batch -- 24 with chocolate and 24 without

Banana Cake -- gluten free, grain free, sugar free, fabulous

There's an age-old question that everyone has to answer at some point in their lives: what do you do with over-ripe bananas? Here is an option, and it's a good one. Coconut nectar does lovely things with fruit flavours, whether it's lemon or orange macaroons, or these cute little banana babycakes. Won't spike your blood sugar, and tastes sweet and delicious. 

ingredients:

2 cups very ripe banana

1/2 cup coconut nectar
4 tbsp coconut oil

4 eggs

2 tbsp ground chia seeds

1 tsp sea salt
1 tbsp ground vanilla bean
1 tsp ceylon cinnamon

1/2 cup ground cashews
2 cups almond flour



1/2 tsp baking soda


directions:

preheat the oven to 345

1. combine the banana, coconut nectar, and coconut oil using a hand blender (or by hand)
2. add the eggs and mix well
3. add the chia seed, sea salt, vanilla bean, and cinnamon
4. stir in the cashews and almond flour, followed by the baking soda
5. scoop the batter into prepared muffin cups, and bake at 345 for 45 minutes


makes 18 baby cakes

Strawberry Banana Smoothie -- gluten free, vegan, sugar free fun

My son asked for this, so I made it. I'm not a big fan of 'drinking your calories' for children, but sometimes a special treat is in order. Does that make me sound like one of those terrible controlling mothers? Probably.

ingredients:

1/2 cup unsweetened almond milk
1/2 cup frozen strawberries
1 small banana (or 1/2 of a banana)
a few drops of vanilla stevia to taste, depending on how sweet the berries are


directions:

1. pour the almond milk over the frozen strawberries (or use fresh if you like) and let sit for a few minutes until the berries soften and defrost a little
2. when the berries are a little less frozen, blend with an immersion blender (or use  a jar blender if you've got one)
3. add the banana and vanilla stevia and process until smooth
4. serve


This is like a milk shake in my opinion.

Banana and Date School Muffins -- nut free, gluten free, grain free muffins

We had some overripe bananas in our house. You know what that means? That means banana muffins.  I prefer to use mashed bananas -- not pureed -- for a lighter texture. In keeping with the nut-free spirit of elementary schools everywhere, these are nut free. Full of seeds and coconut, they pack a protein punch and are a great little lunch addition.

Nut free. See, I abide by their rules. Even if they have stuck my 4 year old in a 20x20 foot room (that's painted puke green) with almost 40 other 3 and 4 year olds for full day kindergarten. But I'm not bitter. Okay, maybe I am a little. But on the plus side, my MPP now knows my name :).

2 very ripe medium bananas -- lightly mashed with a fork (about 1 cup)
2 cups warm water
1/4 cup extra virgin coconut oil
1 tbsp apple cider vinegar

1 tbsp ground vanilla bean
1 tsp ceylon cinnamon
1 tsp sea salt


1 cup pumpkin seeds, ground
1/2 cup shredded coconut
1/4 cup whole white chia seeds
1/4 cup ground white sesame seeds
1/2 cup ground flax meal

4 eggs

1/2 tsp baking soda

1/2 cup coconut flour


1 cup chopped dates


directions:

1. combine the ingredients in the order listed
2. scoop the batter into prepared muffin cups
3. bake at 345 for 50 minutes

Banana Muffins -- Gluten-free, moist, and very banana-y

We didn't manage to get through the bananas from our organic box before they were far too ripe for even the staunchest banana eaters in our house to tackle them. Over ripe bananas are the harbinger of banana muffins around here, so I knew the time had come for me to put our politically correct fruit to the test and come up with a gluten-free treat.

You may recall from my banana pecan muffin recipe that I have a predilection for lightly mashed bananas instead of pureed bananas. Now, if you are operating from frozen, you'll pretty much need to go with the puree or the utter mash. However, if you are using bananas that are "flecked with brown and have a golden hue" as the old Chiquita song goes (you know, when the skin has become super thin, and they are very very sweet?), you can lightly mash them to a chunky consistency using a dinner fork. The difference for me is the resulting texture of the finished muffin. A lightly mashed banana results in a lighter, fluffier muffin in my experience. As I recall the banana cake of my childhood, I can still feel it like a rock in my stomach ... However, I have also cooked with bananas from frozen, because it may not always be the right time to bake just because your bananas' biological clock has spoken.

Thanks to the coconut flour in these muffins, they will not be dry. In fact, they will stay wonderfully moist for days if not weeks. The coconut sugar was sort of an after-thought, not motivated by the need for sweetness so much as a desire to add to the depth of flavour. Coconut sugar adds a little darkness, the lemon juice a little brightness, the banana sort of a middle tone. Coconut flour has a bit of a stultifying effect on flavours, so the flavour balancing act is even more important than usual (and it's always very important). I might try a tbsp of carob powder next time, perhaps instead of the coconut sugar, but the flavour of these muffins is very pleasant the way they are, and will go over well with banana lovers. My three year old gives them the pre-schooler seal of approval -- which basically means stuffing them into his mouth and making as much of a mess as possible, then asking for more while his mouth is still full.


ingredients:

1/4 cup extra virgin coconut oil
1 cup warm water
2 tbsp lemon juice
2 xl eggs, lightly beaten
2 cups lightly mashed bananas (about 4)
1/4 cup coconut sugar (sort of optional)

2 tsp ground vanilla bean (or 1 tbsp vanilla extract)
2 tsp ceylon cinnamon
1 tsp regular ground cinnamon
3/4 tsp sea salt
a little freshly ground black pepper

1 1/2 cups almond flour
1/2 tsp baking soda
1/2 cup coconut flour

optional -- some good quality chocolate morsels for the chocolate monkey lover ...


directions:

preheat the oven to 345

1. combine the warm water and coconut oil to melt the coconut oil
2. add the lemon juice and mashed banana
3. add the egg and coconut sugar
4. add the vanilla and cinnamon
5. add the salt and pepper
6. add the almond flour then the baking soda
7. finally add the coconut flour
8. if using, throw in 1/2 - 3/4 cup of chocolate morsels
9. scoop into 24 lined prepare baking cups
10. bake at 345 for 45 minutes

Chocolate Banana Cakes

One of these things is not like the other ... wait a minute. Scratch that. Neither of them are like the other. In one small way. Okay, I'll admit it. They are almost identical. :)

They are both delectable chocolate banana cakes made with a couple of over ripe bananas just begging for a chance at fate. They both have everyone's favourite superfood -- raw cacao. They both contain very little sweetner and a decent amount of protein. In fact, they are identical in every respect except for one naughty little detail. The bottom cake contains an addition of a few decadent morsels of Callebaut dark chocolate ...

Now, I have to confess I'm not much of a chocolate eater, and I tend to turn up my nose at banana. (Cooked is okay, but raw? Erk.) However, I live with a couple of true chocolate lovers and banana eaters. My little son's first experience with chocolate was raw cacao nibs, which taste to me exactly like dirt. However, to him they are wonderful. I guess I don't  need to bring up the cigarette butt eating incident again, but ...

These little cakes were very popular in our house. We did half the batch with Callebaut morsels, and half sans. The raw cacao make them taste gratifyingly chocolately even without the punch of the chocolate. However, my husband will attest that they certainly aren't harmed in any way by the addition. ;)

ingredients:

1/4 cup extra virgin coconut oil

1 cup milk

2 eggs

1/4 cup clear agave

1 tbsp vanilla extract

2 over ripe bananas (about 1 cup)

1 cup pecan meal

1/2 tsp sea salt

1 tsp cinnamon

dash of freshly ground black pepper (optional)

1/4 cup raw cacao powder (or cocoa if you must ;))

1 cup kamut flour (finely milled, pastry flour texture, whole grain, please)

1/2 tsp baking soda

1/4 to 1/2 cup of high quality chocolate morsels

directions:

preheat oven to 345 and prepare 24 muffin cups (or use a rectangular pan if you prefer)

1. lightly warm the milk and oil together to melt the oil (coconut oil is a solid below 24 degrees)

2. add agave, and eggs, and stir briskly to combine

3. add vanilla

4. lightly mash the bananas (don't puree), and stir into the wet ingredients

5. stir in the pecan meal, sea salt, cinnamon, and black pepper

6. stir in the raw cacao and baking soda

7. add the kamut flour and mix thoroughly

8. if you are not adding chocolate morsels, spoon the batter into 24 muffin cups

9. if you are using chocolate morsels, add 1/2 cup chocolate morsels to the batter, and spoon the batter into 24 muffin cups

10. if you are adding chocolate to half the recipe as we did, spoon the batter into 12 muffin cups, then add 1/4 cup chocolate to the remaining batter, and spoon the remaining batter into 12 more muffin cups.

11. bake at 345 for 22-24 minutes in the upper half of the oven, or until the tops spring back when pressed lightly with a brave finger.

12. use them to bribe your husband to clean up his room.