This recipe is a bar version of our favorite chunky banana chocolate chip muffins recipe.  It's nice when you're short on prep time, and have 4 older bananas instead of just 2.   Of course, if you only have 1 old banana, you can whip together some banana chocolate chip cookies. ;) Enjoy! 

A piece of fresh from the oven chunky banana chocolate chip bars. Yum!

Chunky Banana Chocolate Chip Bars with Crumb Topping

Preheat oven to 350 F and line a 9" x 13" pan with parchment paper.

In a large bowl, mix together: 

1 cup coconut flour

1 cup brown rice flour

1 cup tapioca starch

1 cup sugar

4 tsp baking powder

2 tsp baking soda

1 tsp salt

Stir in: 

2 cup buttermilk (can make using 1 Tbsp vinegar + milk, lactose or dairy-free options work well, too)

4 eggs

1/2 cup butter, melted

1/2 cup oil 

1 tsp vanilla extract

Fold in until thoroughly combined: 

4 overripe bananas, diced

1 - 1 1/2 cup high quality semi-sweet or dark chocolate chips (optional, but we love chocolate around here, especially the nice dark kinds)

Spread the batter into the prepared 9 x 13 pan.  Smooth the top with the back of your spatula. 

Batter spread in the pan, ready for the crumb topping. 

In a large bowl, dice together with a pastry cutter or mix quickly by hand to form a crumbly topping: 

2 Tbsp coconut flour

2 Tbsp brown rice flour

2 Tbsp brown sugar

2 Tbsp butter

Sprinkle the topping evenly over the batter.

Ready to bake!

Bake at 350 F for 45-55 minutes, until nicely browned.  Remove from oven and let cool ~10 minutes in the pan before using the parchment paper to remove to a cooling rack.  Enjoy!

Nicely browned, and cooling just a bit before removing from the pan. 

Chunky Banana Chocolate Chip Bars with Crumb Topping Recipe by Successfully Gluten Free!