Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Grease and line your baking pan with parchment paper for easy removal.
- In a mixing bowl, mash the ripe bananas until smooth. Add the melted butter and brown sugar, stirring until well combined.
- Whisk in the eggs one at a time, mixing thoroughly after each addition.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, mixing until just combined.
- Fold in the shredded coconut gently, ensuring even distribution.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the edges are lightly golden.
- Once baked, allow the bars to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice into neat squares and serve. Optionally, sprinkle with additional coconut or drizzle with dark chocolate for an extra touch!
Nutrition
Notes
These Mini Banana Bars are so versatile! You can easily substitute the all-purpose flour with whole wheat flour for a healthier option or add in some chopped nuts for a satisfying crunch. They store well in an airtight container for up to 3 days, but I bet they'll be gone before then! If you want to reheat them, just pop them in the microwave for a few seconds, and they'll be just as delightful. Get creative with toppings—this is a great opportunity to express your culinary flair! Enjoy!