Bananas, chocolate, sunflower seed butter… do I even need to finish that sentence?
It’s one of those combinations that just makes your heart smile before you even take a bite.
Most people pair bananas with peanut butter, but in our house it’s all about Sunbutter — sunflower seed butter — because both of my kids have peanut allergies. Life teaches you to get creative… and honestly, Sunbutter has become a favorite all on its own.
And because we love to make things interesting around here, we skip the dairy too. So yes, non-dairy chocolate chips step in and save the day — and trust me, you won’t miss a thing.
Put all of that together and you get something pretty magical…
Chocolate Banana Sunbutter Bars
Ingredients
- 3 cups dried banana chips, ground into a flour
- 1/2 cup oats, ground into a flour
- 1/2 tbsp vanilla
- 1/2 tsp sea salt
- 1/2 cup Sunbutter or almond butter
- 1/4 cup maple syrup
- 1/3 cup sunflower seeds, ground into a flour
- 1 cup non-dairy chocolate chips, melted
Instructions
Start by placing your ground banana chips, oats, and sunflower seeds into the food processor and give everything a good blend.
Add sea salt, vanilla, Sunbutter, and maple syrup, then process until the mixture turns into a soft doughy ball.
Press that lovely mixture into a pie dish or an 8×8 cake pan. Set it aside and melt your chocolate in a double boiler — slow and steady, just until silky.
Spread the warm melted chocolate over your banana-Sunbutter base, then pop the whole thing into the freezer for 10 minutes so the top layer can firm up.
If you’re like me and love to see it to understand it, here’s how it goes down in the kitchen:
- Grind the banana chips until they turn into a soft flour
- Grind the oats
- Grind the sunflower seeds (just imagine the picture!)
- Blend everything together into a smooth dough
- Press into your pan
- Melt the chocolate
- Spread it generously
- Freeze for 10 blissful minutes
And now for the best part…
These bars don’t need a storage container — they’ll find a home right in your belly.
