Monkey Bars

Every once in a while you bite into something that makes your insides melt.

Or maybe that’s the melted chocolate chips?

No, I think this monkey bar recipe is just that good. I adapted it from one I found a few years back in Woman’s Day. The recipe yielded 40 small bars! 40? Really?

I just wanted to try one, so I created this single-serving version. But I’m also going to post the original ingredient portions in case you want to make this recipe for a potluck or the folks at work. Just be sure not to tell them it’s healthy lest you turn them off immediately.

On second thought, tell them afterwards. With a recipe this good, people need to know that healthy desserts are just as good as regular desserts. Although in my opinion, they’re much, much better. Share the goodness!


1 heaping T/ 1 & 2/3 cups ripe mashed banana (about 5)

1 t/ 3/4 cup light brown sugar

1/2 t/ 1/4 cup applesauce

1/2 t/ 1/4 cup almond milk

1/2 t/ 2 large eggs (mixed)

pinch/ 2 t pure vanilla extract

pinch/ 1 t baking soda

1 t cinnamon (can’t have too much!)

pinch/ 1/4 t salt

1 T & 1 t/ 1 and 3/4 cups whole wheat flour (I subbed in coconut flour, though, so 2 t of ww flour and 2 t coconut flour)

1 T/ 1 cup dark chocolate chips


-Preheat oven to 350 degrees. If you’re making the single-serving version, lightly grease a cookie sheet. If you’re making the full version, use nonstick foil to coat the baking pan, letting the foil extend about 2 inches above the pan for easy removal later.

-Except chocolate chips, combine all dry ingredients (not bananas). In a separate bowl, combine all wet (bananas are considered a wet ingredient). Combine wet and dry together.

-For the single-serving version, you can form the dough into two small bars and press in chocolate chips. For the party-sized version, mix-in chips and spread in prepared dish.

-Allow 15-20 minutes baking time. The bars should be soft, but when you insert a toothpick it should come out clean, not covered with runny dough.

-If you baked the bigger version, gently lift the foil from the pan and allow to cool completely before slicing into bars (makes about 40).

-If you made a single-serving version, devour right away while the chocolate chips are still warm and melted!

2 thoughts on “Monkey Bars

  1. Pingback: Apple-Cinnamon Haystacks | Collegiate Culinaire

  2. Pingback: “Nutz Over Chocolate” Copycat Candies | Collegiate Culinaire

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