Monkey Bars


  • 2 large overripe bananas
  • 1/2 cup crunchy almond butter
  • 3 eggs
  • 1/4 cup extra virgin coconut oil, melted
  • 1 cup almond meal (you could use blanched almond flour instead)
  • 3 Tbsp. coconut flour (measure after sifting)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup mini dark chocolate chips (I like Enjoy Life brand)
  • Optional Topping: 1 oz. dark chocolate (I used 80% Equal Exchange chocolate)
  • 1/2 Tbsp. coconut oil, or ghee


  1. Preheat oven to 350F.  Grease a 9″x13″ baking pan with coconut oil or olive oil
  2. Peel bananas and mash with a fork until mushy and smooth.  Add eggs, coconut oil, almond butter, almond meal, coconut flour, baking soda, and salt.  Mix thoroughly to form a batter.  Fold in chocolate chips.
  3. Pour batter into prepared baking sheet, and spread batter out evenly with a spatula or spoon.
  4. Bake for 17-18 minutes.  Let cool.  Cut into squares.
  5. If you are going to do the chocolate drizzle, simply melt dark chocolate and melted coconut oil together.  Use a spoon to drizzle over the top.  You can let the drizzle harden at room temperature or pop it in the fridge if you’re feeling impatient (I cut squares before drizzling, but you don’t have to).