Banana Coconut Cookie Bars by @feelgoodfoodie

35 min

9 servings

🫗

1 g

Cooking spray

🍌

2

Banana

🥥

170 g

Coconut

🍫

57 g

Chocolate bar

  1. Preheat

    Preheat the oven to 350°F (175°C).

  2. Line
    • parchment paper

    Line the 8x8-inch baking pan with parchment paper, leaving overhang on two sides for lifting.

  3. Coat
    • cooking spray

    Lightly coat the lined pan with cooking spray.

  4. Mash
    • ripe bananas

    Mash the 2 ripe bananas in the large mixing bowl until mostly smooth.

  5. Add
    • unsweetened shredded coconut

    Add the 2 cups of unsweetened shredded coconut and mix until every shred is coated and the mixture holds together.

  6. Transfer
    • ripe bananas
    • unsweetened shredded coconut

    Transfer the banana-coconut mixture to the prepared baking pan.

  7. Press
    • ripe bananas
    • unsweetened shredded coconut

    Press the mixture firmly and evenly across the bottom of the pan.

  8. Bake
    • ripe bananas
    • unsweetened shredded coconut

    Bake for 18 to 22 minutes, until the edges are golden brown and the surface is set.

  9. Step
    • chocolate bar

    Immediately break the 2-ounce chocolate bar over the hot baked slab.

  10. Melt
    • chocolate bar

    Let the chocolate melt for 5 minutes, then spread it evenly over the surface.

  11. Refrigerate
    • chocolate bar

    Refrigerate the pan for 30 minutes, until the chocolate topping is set.

  12. Place

    Lift the slab from the pan using the parchment overhang and place it on the cutting board.

  13. Cut
    • ripe bananas
    • unsweetened shredded coconut
    • chocolate bar

    Cut into 9 equal bars and serve chilled or at room temperature.

Banana Coconut Cookie Bars by @feelgoodfoodie

35 min

9 servings

🫗

1 g

Cooking spray

🍌

2

Banana

🥥

170 g

Coconut

🍫

57 g

Chocolate bar

Preparation Steps

  1. Step 1/13

    Preheat the oven to 350°F (175°C).

  2. Step 2/13

    Line the 8x8-inch baking pan with parchment paper, leaving overhang on two sides for lifting.

    📜parchment paper
    🍳8x8-inch baking pan

  3. Step 3/13

    Lightly coat the lined pan with cooking spray.

    🫗cooking spray
    🍳8x8-inch baking pan

  4. Step 4/13

    Mash the 2 ripe bananas in the large mixing bowl until mostly smooth.

    🍌ripe bananas
    🥣large mixing bowl
    🍴fork

  5. Step 5/13

    Add the 2 cups of unsweetened shredded coconut and mix until every shred is coated and the mixture holds together.

    🥥unsweetened shredded coconut
    🥣large mixing bowl
    🍴fork

  6. Step 6/13

    Transfer the banana-coconut mixture to the prepared baking pan.

    🍌ripe bananas
    🥥unsweetened shredded coconut
    🥣large mixing bowl
    🍳8x8-inch baking pan
    🥄spatula

  7. Step 7/13

    Press the mixture firmly and evenly across the bottom of the pan.

    🍌ripe bananas
    🥥unsweetened shredded coconut
    🍳8x8-inch baking pan
    🥄spatula

  8. Step 8/13

    Bake for 18 to 22 minutes, until the edges are golden brown and the surface is set.

    🍌ripe bananas
    🥥unsweetened shredded coconut
    🍳8x8-inch baking pan

  9. Step 9/13

    Immediately break the 2-ounce chocolate bar over the hot baked slab.

    🍫chocolate bar
    🍳8x8-inch baking pan

  10. Step 10/13

    Let the chocolate melt for 5 minutes, then spread it evenly over the surface.

    🍫chocolate bar
    🍳8x8-inch baking pan
    🥄spatula

  11. Step 11/13

    Refrigerate the pan for 30 minutes, until the chocolate topping is set.

    🍫chocolate bar
    🍳8x8-inch baking pan

  12. Step 12/13

    Lift the slab from the pan using the parchment overhang and place it on the cutting board.

    🍳8x8-inch baking pan
    📜parchment paper
    🪵cutting board

  13. Step 13/13

    Cut into 9 equal bars and serve chilled or at room temperature.

    🍌ripe bananas
    🥥unsweetened shredded coconut
    🍫chocolate bar
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Cooking fat, Confectionery

Ingredients

Cooking spray, Banana, Coconut, Chocolate bar

Notes

Cooking spray (for greasing the pan), Banana (ripe), Coconut (unsweetened, shredded)

Allergens

Milk, Soy

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Grain-free, Oil-free

Calories

176 kcal

Macro nutrients

Protein: 2g, Carbohydrates: 18g, Dietary fiber: 4g, Total sugars: 12g, Fat: 11g, Saturated fat: 9g

Nutritional Information

Minerals

Potassium: 159mg, Magnesium: 25mg, Iron: 1mg, Calcium: 12mg

Vitamins

Vitamin B6: 0.16mg, Vitamin C: 3mg, Vitamin E: 0.2mg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Easy (1/4)

Steps

13 steps

Equipments

Utensils

8x8-inch baking pan, large mixing bowl, fork, spatula, knife, cutting board

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Breakfast, Afternoon snack, Dessert, Lunchbox, Potluck

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Chewy, Soft, Moist, Crisp-edged, Firm

Flavors

Sweet, Fruity, Coconutty, Chocolatey, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep in a cool, dry place away from sunlight), fridge : 5 days (Store in an airtight container,Separate layers with parchment paper), freezer : 2 months (Wrap individual bars tightly,Store in a freezer-safe airtight container,Thaw in the refrigerator or at room temperature before serving)