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In keeping with the plan to spend as close to zero as possible this month, I knew I needed to find a use for our last bunch of bananas-and fast! They were too ripe already for most fresh uses.

So, breakfast was banana pancakes:

This is a recipe my daughter loves. It only takes one egg and half a banana, blended in my magic bullet, and cooked on the griddle at 275 degrees. Makes 7-8 pancakes per batch.

That only got rid of one and a half bananas and left me with 4 and a half to get rid of fast. Then I remembered these delicious chocolate chip banana bars that my sister-in-law made a few weeks ago and I couldn’t get enough of. They were gluten- free and so yummy.

I asked her if she could share the recipe.

And this is it (thank you, Aunt Nat!):

CHOCOLATE CHIP BANANA BARS

I substituted LiveGFree pancake and baking mix for the recipe’s flour, baking soda, and salt.

I lucked out with my edited recipe attempt. They came out great!!! Three out of three members of the household approved.

Best of all, these bars taste so decadent and will be a go-to dessert all this month! We froze half to pull out of the freezer later.