Banana Bread Snack Bars*

I was looking for a healthier kind of "early morning" snack-- something to get our little guy from 5:30 a.m. to 8 a.m. when he gets to school for his Monday-Friday breakfast.   I wanted something not toooooooo loaded with sugar.  First off, I hope you understand that he doesn't eat breakfast at school because of there not being a breakfast option right here at home--  it is because the school offers the breakfast program and students are encouraged to take part in it, so he does. 

My "google-search" took me to these Chocolate Chip Banana Bars--  BUT!, because I think they taste more like a slice of banana bread, that is what I am naming them.    (IF these were just for me, I'd load them up with nuts!  The way it is, I did change the original recipe just a bit--  the first time I made these, I used all coconut oil; this time I used butter as the shortening, and I added three tablespoons of ground flax seeds.)  

 Since our little one gives me a "thumbs up" on these, I am posting this recipe here so that I don't lose it.

INGREDIENTS: 

• 5-6 very ripe bananas (1 and 2/3 cup mashed banana, total).  RIPE bananas add more        flavor and sweetness.
• 3/4 cup brown sugar (I used dark)
• 1/4 cup butter, melted  (OR 1/4 cup warmed coconut oil; OR 2 Tbsp warmed coconut oil/2 Tbsp applesauce; OR 1/4 cup all applesauce.)
• 1/4 cup milk
• 2 eggs, slightly beaten
• 1 and 3/4 cup flour (or substitute with whole wheat flour if you don't mind these ending up a little "heavier")
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3 Tbsp. ground flax seed (optional)
• 1 cup mini chocolate chips (put half in batter, spread other half on top just before baking).

DIRECTIONS:

1. Heat oven to 350-degrees.  Spray a 15x10.5" pan with non-stick spray.
2. Peel bananas and mash well.  Stir in brown sugar, oil, milk and eggs until combined.
3. Add in dry ingredients and stir.  Stir in the ground flax seed (optional.  Fold in 1/2 of the             mini chocolate chips.
4. Spread the batter into the prepared pan and sprinkle remaining chips on top.  Bake 18-              22 minutes, or until a wooden toothpick inserted in the center comes out clean
5. Cool completely, and cut into squares.

*Adapted from a recipe from the recipes posted at butterwithasideofbread.com