Since yesterday I’ve been obsessed with putting banana into the oatmeal part of Revel Bars. Well maybe not obsessed, but let’s just say it’s crossed my mind enough times to bring on a massive banana/chocolate craving. I never got around to trying banana in Revel Bars, but I did make good use of some bananas with these Vegan Banana Walnut Chocolate Chip Bars.
This is modified from a recipe off Recipezaar, but I’ve changed it quite a bit. The biggest change (aside from the oven temp and pan size) is that flax and water stands in for the egg. ;You can still use 1 large egg, but I made these with 1 tablespoon of flax mixed with 3 tablespoons hot water. If making the regular version you can use regular salted or unsalted butter. For the vegan version, use any non-dairy spread with at least 90 calories per tablespoon (the ones with fewer calories have more water).
This photo shows the bars straight out of the oven, so they are a little moist in this photo.
If you try the Banana Walnut Chocolate Chip Bars, let me know what you think!
Banana Walnut Chocolate Chip Bars (Vegan Option)
- 3/4 cup all purpose unbleached flour or white whole wheat
- 1/2 teaspoon salt use 1/4 if using salted vegan spread
- 1/4 teaspoon baking soda
- 4 tablespoons unsalted butter softened, or vegan spread
- 1/2 cup light brown sugar firmly packed
- 1 large egg or 1 tablespoon ground flax mixed with 3 tablespoons hot water**
- 1 1/2 ripe bananas mashed or pureed (a little over 3/4 cup)
- 1 teaspoon vanilla extract
- 3/4 cup quick cooking oats or old fashioned oats buzzed in processor
- 1/4 cup semi-sweet chocolate chips or chopped vegan approved chocolate
- 1/3 cup toasted walnut pieces
- Preheat oven to 350 degrees F. Line an 8 inch square pan with non-stick foil or parchment.
- Mix together flour, salt and baking soda.
- In a mixing bowl, beat together butter and brown sugar. Beat in egg (or flax), bananas and vanilla.
- Add flour mixture to banana mixture and stir until absorbed, then stir in oats, chocolate chips and walnuts. Spread batter in the pan and bake for 25 minutes or until set. Set pan on a rack to cool, then lift from pan and cut into 16 squares or 12 bars.
I forgot to add that this bread rises nicely too, bakes evenly with golden brown edges.
I baked these using the flax seed “egg” and they added I nice subtle, nutty taste. I like the addition of oatmeal, which I just blended to a flour in my blender instead of a food processor. This is a good breakfast bread. I think next time I’ll use two bananas instead of 1 1/2, and maybe up the chocolate chips to 1/2 cup, to bring it to a decadent dessert bar. I love the versatility in this recipe. Thank you for sharing.
Made these last night, the full-out non-vegan version (but all organic :-))
They are great. Very moist and tasty. Mine are not cakey at all – no crumbs, just moist. I have eaten way to much of this already…ah well….
I may try the vegan version later, too, and compare.
Thanks again, Anna!
I made these this morning with flax instead of egg and they turned out very well. My girls and I really enjoyed them.
Thanks so much for testing out the new version. We can now say it’s been “double-tested”. The original version was on Recipezaar, but I made radical changes and am glad the new version is good.
I actually had exactly the right ingredients to make these last night, and they looked so good, I had to make them. I used the egg, but substituted half the butter for unsweetened applesauce. These were totally yummy, and I’ve already been asked to share the recipe.
Thanks for a great site – I love to bake and frequently find inspiration here!
Pamela, you don’t need a food processor if you have quick (not instant) oats. Quick oats are cut a little different so they bake up with a different texture and aren’t as grainy. Old fashioned oats have a grainer feel to them and in some recipes, grinding them slightly in the food processor will make them bake more like quick oats.
So no, you don’t need a food processor :).
Also, I think one could get away with using plain old fashioned oats with no buzzing in processor. The bars might just be a bit oatier.
Quick question… I don’t have a food processor, but I do have quick-cooking oats and all the rest of the ingredients. Is there a way for me to still make this recipe without needing a food processor?
As I’m reading this, I’m eating oatmeal with mashed banana and flax seeds! And it also has peanut butter. I want to try your bars–they’re pretty healthy and they’re making me think my oatmeal would taste great with a handful of chocolate chips:)
When you mix ground flax with water, it takes on an “eggy” gooeyness. It works amazingly well. I’ve used this substitute for brownies, for instance, and was amazed. I will definitely try the banana bar — I think it will be nice to have on hand for an upcoming road trip.
Well, since this was my first time making these, I’m not sure what the difference would be eggs vs. flax. However, they didn’t taste funny and the texture seemed “normal”.
And by normal, I mean (TG) they did rise, but not much. I guess in this case, the baking soda had enough leavening power to do the trick?
These were really, really good. I need to take another picture of them now that they’ve set.
hnh… so did i miss the conversation about replacing egg with flax being a “thing”? i had no idea. i guess i’ve always perceived eggs as adding some kind of magical rising power. some kind of magical rising power that definitely couldn’t be replaced by mere flax.
I am curious if you noticed a difference in texture/taste etc… with the flax instead of egg. I add flax to a lot of what I bake but want to start replacing egg with the flax instead.