Banana Coconut Bars
Get ready to indulge in these delightful Banana Coconut Bars, a fun twist on my popular cookie recipe! Packed with ripe bananas, shredded coconut, and a hint of vanilla, these chewy treats are easy to whip up and perfect for snacking or dessert. Slice them up and enjoy the tropical flavors in every bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 ripe bananas
🫙Pantry Staples(2)
- 2 ounces chocolate bar (56.7 g)
- 2 cups unsweetened shredded coconut (480 ml)
📦Other(1)
- Cooking spray
👨🍳 Instructions
- 1
Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides, then lightly coat with cooking spray.
- 2
In a large bowl, mash the bananas until mostly smooth. Add the shredded coconut and use a fork to mix until the coconut is fully coated and the mixture holds together.
- 3
Transfer the banana coconut mixture to the prepared pan. Use a spatula or your hands to press it firmly and evenly into the bottom of the pan.
- 4
Bake for 18 to 22 minutes, until the edges are golden brown and the top looks set.
- 5
Immediately break the chocolate bar on top when it’s done baking, allow it to melt for 5 minutes. Then spread evenly over the bars.
- 6
Refrigerate for 30 minutes, then lift out of the pan and cut into bars.
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Banana Coconut Bars
Get ready to indulge in these delightful Banana Coconut Bars, a fun twist on my popular cookie recipe! Packed with ripe bananas, shredded coconut, and a hint of vanilla, these chewy treats are easy to whip up and perfect for snacking or dessert. Slice them up and enjoy the tropical flavors in every bite!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 ripe bananas
🫙Pantry Staples(2)
- 2 ounces chocolate bar (56.7 g)
- 2 cups unsweetened shredded coconut (480 ml)
📦Other(1)
- Cooking spray
👨🍳 Instructions
- 1
Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides, then lightly coat with cooking spray.
- 2
In a large bowl, mash the bananas until mostly smooth. Add the shredded coconut and use a fork to mix until the coconut is fully coated and the mixture holds together.
- 3
Transfer the banana coconut mixture to the prepared pan. Use a spatula or your hands to press it firmly and evenly into the bottom of the pan.
- 4
Bake for 18 to 22 minutes, until the edges are golden brown and the top looks set.
- 5
Immediately break the chocolate bar on top when it’s done baking, allow it to melt for 5 minutes. Then spread evenly over the bars.
- 6
Refrigerate for 30 minutes, then lift out of the pan and cut into bars.