Double Chocolate Chunk Banana Bread Bars

5 from 3 reviews

Yield: 9 bars 1x


  • 1 package of Simple Mills Banana Muffin Mix
  • 3 eggs (haven’t tested with fax egg but should work)
  • 1 cup unsweetened vanilla almond milk (or your milk of choice)
  • 3 tablespoons coconut oil, melted and cooled
  • 2 tablespoon cacao powder
  • 3/4 cup chocolate chunks


  1. Preheat oven to 350 degrees and grease 8×8 baking dish with spray or coconut oil
  2. Whisk together eggs, almond milk and coconut oil in a medium mixing bowl
  3. Mix in banana muffin mix and cacao powder
  4. Fold in chocolate chunks and mix with spatula or spoon
  5. Pour into 8×8 baking dish and bake for 25-30 minutes
  6. Finally, let cool before serving
  7. *Will stay in fridge for 5-7 days or freeze for longer*
  • Author: rachel mansfield
  • Category: grain-free, gluten-free, dairy-free
  • Cuisine: dessert, snack