Who doesn’t love a banana split? There is just something about the banana and the different flavors and the chocolate with whipped cream. Well, as you know, you can’t have a banana split every day and still lose weight. However, you CAN have these banana split bars everyday and still lose weight! Score!
I am so excited to share this recipe with all of you! No joke, I have made these three times in the past two weeks. They are so easy and so delicious and full of things that are good for you.
My husband calls them “Fruit Cake.” Yesterday, I was like, “Why do you call them fruit cake?” He said “Well, no one likes fruit cake so if you say you are eating fruit cake, no one will want any and you won’t have to share!” Did I mention that man is brilliant?!?
These banana split bars could also be called “fruity, nutty, banana bread bars” but somehow banana split bars just sound better! They taste similar to banana bread but with lots of other goodness!
These make a great grab and go breakfast or a healthy, satisfying snack. During my “chocolate hour”, I have been eating these instead of indulging in something I shouldn’t be indulging in! They are just sweet enough to satisfy that sweet tooth but also make me fell satisfied!
You really need to make these! They are so good! Enjoy!
Banana Split Bars
Serves: 16 bars
Weight Watchers Point Plus: 4 points plus per bar
- 1/3 cup quinoa, rinsed well
- 1/2 cup water
- 2 cups quick rolled oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 tsp kosher salt/sea salt
- 1-1/2 cups very ripe mashed bananas
- 1 large egg, beaten
- 1/4 cup honey
- 1 tbsp coconut oil
- 2 tsp vanilla extract
- 1/2 cup dried cranberries (or Craisins)
- 1/3 cup chopped walnuts or pecans
- 1/4 cup mini semi-sweet chocolate chips
Preheat oven to 325 degrees. Line a 9 x 13″ baking pan with foil so that the foil comes up the size (for easy removal!). Spray the foil with non-stick cooking spray. Set aside.
Combine the quinoa and water in a small saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover and simmer 10 to 12 minutes or until liquid is barely absorbed. Remove from heat. Leave covered and let it stand for 5 to 6 minutes, remove lid and fluff with a fork. Transfer to a medium bowl and let it cool completely.
In a large bowl, mix together the oats, cinnamon, baking soda, and salt.
To the cooled, cooked quinoa, add mashed bananas, egg, honey, oil and vanilla and stir until just blended.
Add the banana mixture to the oats mixture and stir until just blended. Mix in dried cranberries, walnuts and chocolate chips.
Spread evenly into your prepared pan.
Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely.
Using the liner, lift the mixture from the pan and transfer to a cutting board (for best results, refrigerate 20 minutes before cutting). Cut into 16 bars and refrigerate or freeze to store.
I like to put each one into a ziplock bag so it is ready to grab and go!