Banana Cookie Bars

Ohhh yum. Need something other than banana bread or muffins to use up overripe bananas? Well, I did too! Look no further... Try these Banana Cookie Bars. And if you are not allergic to coconut (like I am), add that on top too because I think it would be a perfect addition!


This may make me sound like a bad mom but my tot loves bananas so much he eats two a day lately. So in order to make sure we have enough, we buy two bunches. With this heat, the bananas ripen quickly so this ooey-gooey reipe is what I came up with this week to utilize those yummy, over-ripened fruit.


<3 Lishie


Banana Cookie Bars

• 1 c graham cracker crumbs
• 1/3 c unsweetened cocoa powder
• 1/8 tsp salt
• 1 c butter, softened
• 3/4 c confectioner sugar
• 1 can (14 oz.) sweetened condensed milk
• 3 ripe bananas, mashed
• 2 c dark chocolate chips
• 1/2 cup walnuts, chopped

Preheat oven to 350 degrees. Prep/grease a 9×9" brownie pan.

In a large bowl, combine the graham cracker crumbs, cocoa powder, & salt; Set aside. In another bowl, mix the butter & confectioner sugar until creamy. Add the crumb mixture slowly whisking or beating until combined. Press mixture into prepped baking pan.

In a medium bowl, mix together condensed milk & bananas until incorporated. Pour this mixture over the graham cracker crust. Sprinkle  the chips & walnuts over the top.

Bake for abut 30-40 minutes. Allow to cool completely,about 10-15 minutes. Refrigerate for at least an hour before serving... Makes 16 nice-sized bars.