Reddit mentions of Bobs Red Mill Gluten-Free 1-to-1 Baking Flour, 5Lb/80oz Bag (Pack of 2)

Another version of OP's recipe: 98 calories at 16 slices

Ingredients:

1 cup mashed ripe banana (about 3 medium bananas)

4 tbsp coconut or any granulated sugar

1/2 cup Cocoa Powder
3 tablespoons unsalted butter, melted and cooled to room temperature

2 tbsp unsweetened almond milk or milk of choice(see below for dairy free)

1 large egg(see below for egg substitute)

1 teaspoon pure vanilla extract

3/4 cup white whole wheat flour(see below for Gluten free substitute)

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

6 tablespoons semi-sweet chocolate chips, divided

Directions:

Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper so that the parchment overhangs two opposite sides like handles. Lightly coat with nonstick spray and set aside.

Mash the bananas in a mixing bowl. Double check the measurement to ensure you have 1 cup (less will make the bars dry; more and they may not bake all the way through). Stir in the coconut sugar, butter, milk, egg, and vanilla until well blended.

In a separate bowl, stir together the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the bowl with the wet ingredients. With a wooden spoon or spatula, stir to combine, stopping as soon as the flour disappears. Fold in 4 tbsp chocolate chips.

Scrape the batter into the prepared baking pan and smooth the top. Sprinkle the remaining 2 tablespoons chocolate chips on top. Bake for 16 to 20 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs clinging to it. Place the pan a wire rack to cool completely, then using the parchment handles, lift the bars onto a cutting board. Slice into 16 squares and enjoy!

Store bars at room temperature for 3 days or in the refrigerator for 5 to 7 days.

To make dairy free: Use almond milk or coconut milk and replace the butter with the same amount of a vegan butter substitute or coconut oil.

To make vegan: Follow the dairy-free directions in the note above; For the egg, you can experiment with a flaxegg, or garbanzo bean juice

(https://www.glueandglitter.com/2015/04/14/aquafaba-magical-egg-replacer-for-vegan-meringue-recipes-and-beyond/

but I haven’t tried this yet. If you do decide to play around, I’d love to hear how it goes!

To make gluten free: Replace the wheat flour with the same amount of a 1:1 all purpose baking flour blend, such as Bobs Red Mill Gluten-Free 1-to-1 Baking Flour
https://www.amazon.com/Bobs-Red-Mill-Gluten-Free-Baking/dp/B06XDW7CDB/ref=as_li_ss_tl?s=grocery&ie=UTF8&qid=1531364578&sr=1-1&keywords=Bobs+Red+Mill+Gluten-Free+1-to-1+Baking+Flour&linkCode=sl1&tag=thlastswi-20&linkId=a14424b49cd44c5f1438850589c0d640

NUTRITION INFORMATION Serving Size: 1 (of 16)

Amount Per Serving: Calories: 98 Calories Total Fat: 4g Saturated Fat: 3g Cholesterol: 18mg Carbohydrates: 14g Fiber: 1g Sugar: 8g Protein: 1g