Table of Contents


  • Egg s
  • 1 item s (large)
  • Banana s
  • 2 medium
  • Darigold Fat free milk
  • 2 Tbsp
  • I Can’t Believe It’s Not Butter! Light 30% vegetable oil spread
  • 3 Tbsp
  • Volupta Erythritol & Monk Fruit Zero
  • Calorie Sweetener
  • 1/3 cup s
  • Gold Medal Self rising flour
  • 3/4 cup s
  • Lily’s Chocolate salted caramel flavor
  • baking chips no sugar added
  • 4 oz
  • Kirkland Signature Pure Vanilla Extract
  • 1 tsp
  • Ground cinnamon
  • 1/2 tsp
  • Ground nutmeg
  • 1/8 tsp


  1. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper so that the parchment overhangs two opposite sides like handles. Lightly coat with nonstick spray and set aside.
  2. Mash the bananas in a mixing bowl. Stir in the substitute sugar, butter, milk, egg, and vanilla until well blended.
  3. In a separate bowl, stir together the self rising flour, cinnamon, nutmeg, and salt. Add the dry ingredients to the bowl with the wet ingredients. With a spatula, stir to combine, stopping as soon as the flour disappears. Fold in 1/3 cup chocolate chips.
  4. Scrape the batter into the prepared baking pan. (Optional: Sprinkle the 2 tablespoons chocolate chips on top.) Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean. Place the pan a wire rack to cool completely, then using the parchment handles, lift the bars onto a cutting board. Slice into 9 squares.
  5. TO STORE: Store bars at room temperature for 3 days or in the refrigerator for 5 to 7 days….

By Admin

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