Banana Coconut Cookie Bars
Indulge in the tropical flavors of Banana Coconut Cookie Bars, the perfect marriage of ripe bananas, shredded coconut, and a buttery cookie base. These bars are soft, chewy, and feature a delightful caramel-like sweetness from brown sugar, with optional chocolate chips adding a touch of decadence. Quick and easy to prepare in just 15 minutes, these cookie bars are baked to golden perfection in under 30 minutes, making them an ideal treat for busy days. Whether served as a snack, dessert, or paired with your morning coffee, these versatile bars whisk your taste buds away to a tropical paradise. Plus, they’re easy to store, so you’ll have a delicious pick-me-up ready whenever you need it! Perfect for fans of banana desserts, coconut lovers, and anyone with a sweet tooth.
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Recipe Information
Ingredients
- 2 pcs Ripe bananas
- 0.5 cup Unsalted butter, melted
- 0.5 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 1 tsp Vanilla extract
- 1.25 cups All-purpose flour
- 1 tsp Baking powder
- 0.25 tsp Salt
- 1 cup Shredded coconut, sweetened or unsweetened
- 0.5 cup Chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch (or similar) baking dish with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, mash the ripe bananas until smooth. Stir in the melted butter, brown sugar, granulated sugar, and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Avoid over-mixing.
Gently stir in the shredded coconut. If using, fold in the chocolate chips for added sweetness.
Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out mostly clean.
Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Slice into 12 bars and serve.
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 94.1 g | 470% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 676 mg | 29% | |
| Total Carbohydrate | 401.1 g | 146% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 245.6 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1651 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
