A quick rundown of my life: Wisconsin lost in the Sweet Sixteen last night so I am rightfully heartbroken and utterly devastated, I’m going to my grandma’s to explain to her (for the sixth year in a row) why I won’t be eating ham for Easter, and so far I have spent two hours today looking for a bobby pin and still haven’t found one. THIS REALLY IS MARCH MADNESS. With my bracket in shambles I am just waiting for this miserable month to end so I can do whatever it is we do in April. Remind me to tell you all about my brilliant idea for a blog called Back Bae, in which I post about all of the attractive people of Back Bay in Boston.
Anyway, here is a recipe for Chocolate Tahini Banana bars I made several weeks ago and have been dreaming of ever since. They’re passable as either breakfast or dessert (my two favorite meals), so go wild. I recommend them dipped in a glass of almond milk or just shoved in your face with both hands.
Chocolate Tahini Banana Bars
- 1 cup whole wheat pastry or all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 banana, mashed
- 1/4 cup tahini
- 1/4 cup peanut butter
- 1/2 cup maple syrup
- 1 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- 2 teaspoons shaved dark chocolate
1. Preheat the oven to 350* and line a baking dish with parchment paper.
2. In a large bowl, whisk the flour, baking powder, and salt together. In a separate bowl, combine the mashed banana, tahini, peanut butter, maple syrup, coconut oil, and vanilla and mix well.
3. Fold the wet mixture into the dry mixture and stir until fully combined. Spread the batter into the baking dish (note: it will be very thick). Place in the preheated oven and bake 20-22 minutes, or until golden brown on top and a knife inserted comes out clean.
4. Place on a cooling rack. Once cool, sprinkle shaved chocolate on top and slice into bars. Store in an airtight container.