If you’re a cookie fan, but want a healthier option, you’re going to love these sweet treats! The best part is, you probably already have all the ingredients sitting in your kitchen, just waiting to be transformed into something delicious. This recipe is super flexible, too—you can easily swap out the fresh milled flour for almond flour, peanut butter for almond or sunflower seed butter or bananas for pumpkin puree! In the Folsom house, these rarely last 24 hours because we’re total peanut butter and chocolate fans!
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Fresh Milled Peanut Butter Chocolate Chip Banana Bars
Ingredients
- 4 ripe bananas
- 2 cups peanut butter all natural room temp.
- 3/4 cup fresh milled buckwheat*
- 2/3 cup maple syrup or honey
- 2 egg
- 2 tsp cinnamon
- 2 tsp baking soda
- pinch of salt
- 1 cup chocolate chips plus more for garnish
Instructions
- Preheat your oven to 350° F. Line a 9×13" brownie pan with parchment paper.
- In a large bowl, mash your bananas. Add in the PB, flour, maple syrup, egg, cinnamon, baking soda and salt. Mix until just combined and then fold in your chips.
- Transfer batter to pan and top with some more chips. Bake for around 38 minutes or until toothpick comes out clean.
- Allow to fully cool prior to slicing. I typically make these at night and allow them to sit overnight prior to slicing.
Notes
Making Freshly Milled Flour
When I grind my own flour, my family gets everything from the whole grain. The outer part (bran) has lots of fiber, magnesium, B vitamins like thiamine and niacin, plus minerals like iron and zinc. The germ (seed) is packed with B vitamins and important minerals too. The middle layer (endosperm) has protein, carbs, and some B vitamins, iron, and fiber. To do this, you’ll need a grain mill. It’s a bit of an investment, but let me tell you, it’s worth it.
Many people find they react differently to grains that are freshly milled at home compared to store-bought. The reason is that when you mill your own grains, you’re using the entire grain—nothing is taken out. Store-bought breads and flours undergo heavy processing where parts of the grain are removed to make them last longer on shelves. We are all about the freshly milled flour at Folsom Farm.
Here’s the bread machine I use (affiliate link)
Here’s the grain mill I use (affiliate link)
