Ingredients:
1 1/2 cups mashed banana (~4 very ripe medium bananas)
1/4 cup Zen Basil seeds
1/2 cup milk of choice
1/4-1/2 cup pure maple syrup (adjust based on banana ripeness/sweetness preference)
1/4 cup creamy 100% peanut butter
2 tsp pure vanilla extract
1 tsp apple cider vinegar
2 tsp cinnamon
1/2 tsp pink salt
1/4 tsp nutmeg
2 cups almond flour
1/3 cup mini chocolate chips (plus extra for topping; use AF/vegan & refined sugar-free if desired)
1 tsp baking powder
1 tsp baking soda
Pineapple chunks for topping
Instructions:
Preheat oven to 350°F (175°C) and line an 8x8 baking dish with parchment paper.
In a large bowl, whisk together mashed banana, milk, maple syrup, peanut butter, vanilla, apple cider vinegar, cinnamon, nutmeg, and pink salt until smooth.
Add almond flour, chocolate chips, baking powder, and baking soda. Gently fold until fully combined.
Pour batter into the prepared baking dish, spreading it evenly.
Top with extra chocolate chips and pineapple chunks.
Bake for 36-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool completely before cutting into bars.
Store in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 10 days.
Deliciously sweet, nutrient-packed, and perfect for any time of day!
