Homemade banana and chocolate bumper bars made from golden syrup, butter, brown sugar, flour, oats, coconut, seeds, mashed banana, banana chips and dark chocolate. Perfect for school lunchboxes, tramping or morning tea.
Our surprise, runaway recipe this year was our Apricot and Dark Chocolate Bumper Bars. So with no time to waste, we got cracking on these Banana and Dark Chocolate Bumper Bars to add to the collection. Guys, they do not miss! Just like your favourite store bought treat, these bars are the perfect combination of flavours and textures. Honestly, I can't stop making and eating them! Let me know in the comments below if you like this version too.
Ingredient notes:
- Banana: To get the maximum banana flavour, I've used a combination of mashed banana and banana chips. It's perfect!
- Chocolate: My favourite dark chocolate to use in baking is the Whittaker's 50% Dark Block. If you like it darker, feel free to use the 72% Dark Ghana instead.
- Oats and coconut: These are both key to giving the bars their signature chewiness.
*Gluten free alternative: To make these bars gluten free, simply substitute the oats for half a cup of crushed gluten free Weetbix or rice flakes, as well as replacing the plain flour for gluten free flour.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 170°C fan bake. Line a 27 x 17 cm slice tin with baking paper. In a large glass bowl, melt the butter and golden syrup in the microwave for 30 seconds. Stir in the brown sugar.
Add the flour, oats and coconut, then stir to combine. Add the sunflower seeds, banana chips, mashed banana and dark chocolate, then mix until evenly combined. Press the mixture into the lined tin.
Bake for 20 minutes until just starting to brown around the edges but still soft in the centre.
Leave to cool in the tin then refrigerate for at least 3 hours, or preferably overnight until chilled.
Once chilled and set, remove from the tin and slice into bars.
Recipe FAQs:
Yes, milk chocolate works well if you prefer a sweeter slice. White chocolate would also pair nicely with the banana. And if white chocolate is your thing, be sure to have a look at our Berry and White Chocolate Bumper Bars!
Absolutely. Slice into bars first, then freeze in an airtight container with baking paper between layers for up to 3 months.
They are meant to be slightly soft in the centre when removed from the oven. Chilling helps them firm up perfectly.
Storage:
Store the bars in an airtight container in the fridge for up to 1 week. They can also be kept in the pantry for up to 3 days, although the chocolate may soften in warmer weather. Freeze individually wrapped bars for easy lunchbox snacks or quick treats.
Top tips:
- Roughly chop the banana and chocolate into similar-sized pieces so every slice has an even mix throughout.
- Don't over bake the slice. The centre should still feel slightly soft when removed from the oven as it will firm up while cooling.
- Swap the sunflower seeds for pumpkin seeds or chopped almonds if preferred.
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Banana and Dark Chocolate Bumper Bars
Homemade banana chocolate bumper bars made from golden syrup, butter, brown sugar, flour, oats, coconut, seeds, mashed banana, banana chips and dark chocolate.
Ingredients
- 150g butter
- 2 Tbsp golden syrup, 40g
- ½ cup brown sugar, 100g
- 1 cup plain flour, 150g
- ½ cup quick rolled oats
- ½ cup desiccated coconut
- ½ cup sunflower seeds, roughly chopped
- 1 banana, mashed
- 50g banana chips, chopped
- 125g dark chocolate, roughly chopped
Instructions
- Preheat the oven to 170°C fan bake. Line a 27 x 17 cm slice tin with baking paper.
- In a large glass bowl, melt the butter and golden syrup in the microwave for 30 seconds. Stir in the brown sugar.
- Add the flour, oats and coconut, then stir to combine.
- Add the sunflower seeds, banana chips, mashed banana and dark chocolate, then mix until evenly combined. Press the mixture into the lined tin.
- Bake for 20 minutes until just starting to brown around the edges but still soft in the centre.
- Leave to cool in the tin then refrigerate for at least 3 hours, or preferably overnight until chilled.
- Once chilled and set (at least 3 hours), remove from the tin and slice into bars.
Notes
- Store in an airtight container in the fridge for up to 1 week, or in the pantry for up to 3 days.
- I kept mine in the fridge overnight to set firmly then chopped them up the next day.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 443Total Fat: 24gSaturated Fat: 13gUnsaturated Fat: 11gCholesterol: 28mgSodium: 733mgCarbohydrates: 53gFiber: 5gSugar: 23gProtein: 7g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Grace says
Just wondering how moist these should be as the added banana means they can't be 'pressed' into the tin like the other flavours?
Thanks!
VJ cooks says
Hi Grace, this recipe is slightly wetter than the other versions. However, it should still press into the tin and bake up well. Just ensure you leave it for at least 3 hours or preferably overnight in the fridge before cutting.
Sandra says
Love these bars they are so yummy. Just made another batch and my kids can’t wait to taste test them again
VJ cooks says
I hear you Sandra, I can't stop making them either! Thank you for your feedback.
Andrea says
Very nice. Next time I will add 100g banana chips.
Sasha says
Hiya, I was just wondering if you could either remove the coconut or substitute it for something else?
VJ cooks says
You could add some extra sunflower seeds and oats 🙂
Courtney says
Delicious, made these today. Not sure why I kept putting it off… then I realised I didn’t have any banana but did have apple sauce, so used this as a substitute. While no comparison these are still absolutely delicious.
VJ cooks says
Good to know! Thanks for the tip, Courtney.