Disclaimer: This post was written as a part of The SoyNut Butter Company‘s Featured Blogger program. All opinions in this post are my own!
I adore banana chips. I know they’re typically fried in oil and doused in sugar, but I can’t help but loving them.
Banana chips remind me of being a camper at Camp Wanakita when I was a kid. We always did a canoe trip every summer, which meant two things to us campers: fried granola and GORP. There was nothing better than climbing into our canoe after a 4 kilometre portage through knee deep mud, and rewarding our efforts by shoveling handfuls of GORP into our mouths.
GORP usually stands for “good ol’ raisins and peanuts” but because Camp Wanakita was nut free, our version was a little different. There were pretzels, sesame sticks, yogurt covered raisins, roasted soy beans, and best of all: banana chips. Now, picking through the GORP to select our favourites was thoroughly frowned upon… so while I was never guilty of doing that, I will admit that I carefully selected my handfuls so that there was a greater ratio of banana chips in mine.
It’s been years since I was last at Wanakita as a counsellor, but my love for banana chips still goes strong. So I decided to incorporate them into these healthy snack bars made with dates, soynut butter, sunflower seeds, chocolate chips, and of course banana chips. Yummm!
If you’ve got a sweet tooth like me, you will love these too. Not only are they delicious, but they’re also a great allergy-friendly snack that’s safe for most dietary restrictions including nut free, dairy free, egg free, vegan, and gluten free! And to make them healthier, you could even make your own sugar free banana chips at home. Either way, you need to make these like yesterday!
- 215 grams pitted Medjool dates (about 13)
- 2 tbsp sunflower seeds
- 3 tbsp I.M. Healthy Creamy Soynut Butter
- ¼ cup broken up banana chips
- 1.5 tbsp mini chocolate chips
- Process the pitted dates in a food processor until broken up into small pieces.
- Add the sunflower seeds, soy nut butter, and banana chips and process until everything is mixed. You may need to stop the food processor a few times and use a spatula to help things along.
- Finally add the chocolate chips and process for just a few seconds until they are mixed in.
- Line a 8x4 loaf pan with wax paper and then press down the mixture into the pan firmly until it is smooth. Let sit in the fridge for a few hours to firm up before cutting.
- Once hardened, remove the bars from the pan by pulling up on the wax paper. Lay on a flat surface and cut into about 10 bars. Store in an airtight container in the fridge for about 2 weeks.
Looking for more snack recipes? You might like:
What’s your favourite snack food from the bulk bins?