|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 6g||21%|
|Total Sugars 10g|
|Vitamin C 4mg||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A lot of "healthy" bars are simply cookies in disguise. Not only is this bar not a cookie, but its name is so fun to say that you’ll want to make them just so you can tell everyone that you’re baking a big batch of banana bread bars.
They contain 9 grams of protein from egg whites and only natural sugars from fruit. The toasted wheat bran gives the bars a bready flavor without the addition of flour, while the cinnamon, bananas and walnuts deliver that classic beloved banana bread taste. For an extra-delicious boost, pop a bar in the toaster oven briefly, then follow with a slathering of chunky natural peanut butter.
Though it’s based on the popular Rx Bar, these bars are less chewy and more banana bread-like. That’s because they contain liquid egg whites rather than powdered. Keep them in the refrigerator and eat within about a week.
10 to 12 ounces peeled, ripe banana (about 3 bananas' worth)
6 dates, pitted and roughly chopped
1 cup wheat bran, toasted
1 cup walnuts, toasted
2 teaspoons ground cinnamon
1 1/2 cups egg whites
1/2 teaspoon kosher salt
Gather the ingredients.
Preheat oven to 300F.
In separate pans, toast walnuts and wheat bran in oven until they're fragrant and slightly browned, about 15 minutes.
While nuts and bran are toasting, mash bananas and dates in a medium bowl.
Roughly chop toasted walnuts. Add chopped walnuts, toasted bran, cinnamon, and salt to bowl with bananas and dates. Mix well.
Add egg whites and mix until well combined.
Place a piece of parchment paper into an 8x8 inch baking pan.
Pour batter into paper-covered pan and spread it evenly as possible.
Put pan in oven and bake for about one hour and ten minutes, or until egg white is no longer making surface bubbles, and the surface of the bars is no longer shiny.
Remove bars from pan via parchment and let cool to room temperature before cutting to desired size.