These have fiber, protein, and much lower in sugar than almost any baked treat!  And they really are good.  My family snarfed down this batch. 
Besides all that, they're also wheat-free and dairy-free.

Healthy Peanut Butter-Chocolate-Banana Bars


1 1/2 cups cooked white beans (one can, drained and rinsed)
2 eggs
2 ripe medium bananas
1/2 c. peanut butter
1/4 c. brown sugar or honey (1/2 c sugar. if you like things on the sweeter side)
2 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt
1/2 cup quick-cooking oats

1/3 c. chocolate chips (the darker the better)

Preheat oven to 350 F.  Put the beans, eggs, bananas, peanut butter, brown sugar, and vanilla in a food processor or high-powered blender.  Run until very smooth.  Stir in the baking powder, salt and oats.  Spread in a greased 8x8 pan then sprinkle with chocolate chips.  Bake 30 minutes or til test done with a toothpick.  Cool at least 15 minutes before cutting.  These are even better the next day.

For a variation on this, substitute pumpkin puree for the banana, increase sugar/honey to 1/2 c., replace almond or cashew butter for the peanut butter, then add 1-2 tsp. pumpkin pie spice.
 
 
One of my children is needing to avoid dairy for a while, but I found strawberries on sale and wanted a creamy salad using them.  Add some pudding?  Not an option.  Yogurt?  Nope. Whipped cream?   No, but... I had coconut cream.  The thick, creamy, good stuff you find at the top when you open a can of coconut milk.  So I used that.  It worked beautifully.  Everyone was happy.

It's super fast, too.  If you feel like making it fancier, you can whip chilled coconut cream (yes, it whips, just like dairy cream, but goes flat faster if it warms up).

Creamy (Dairy-free) Fruit Salad
1/2 pint fresh strawberries, hulled and sliced
2 bananas, peeled and sliced
1 apple, cored and chopped (I leave the peel on)
3 Tablespoons coconut cream
3 drops lime or orange essential oil, optional
2 Tablespoons shredded sweetened coconut

Combine fruit in a medium bowl.  In a small bowl, stir together the coconut cream and essential oil, until smooth.  Pour over fruit and stir gently to coat.  Sprinkle with coconut.
(If you like things sweet or if your strawberries are sour, add 1 Tbsp. honey to the coconut cream mixture
Serves 4-6


 
 
If you've only had 'banana chips' from the store- you have missed out.  Those cardboard-like sorry excuses for fruit are NOTHING like home-dried bananas.  Banana chips are fried  (very high in fat) and bland; on the other hand, home-dried ones are sweet and chewy.

Sometimes you can buy a case of bananas for a steep discount- a friend of mine has an arrangement with one of the local grocery stores.  She calls them once a week or so, and if they have too many bananas, they sell her the 40-lb. case for $8.  That's $ .20/lb.   This week I found some at NPS for $4/case! 

To dehydrate them, you can, of course, use any dehydrator available, or even dry them on clean window screens on a hot roof or in a hot car...

Mine, so that you can get a size comparison, is an American Harvest (now Nesco) 'GardenMaster'.   (I got it used through the local Classified ads, 15 years ago, for $40.)  I have the extra trays, for a total of 8.  Each tray can hold almost 2 lbs. of sliced bananas, 15 lbs. total.  So the 40-lb box fills the trays twice, with enough left over for a double batch of banana bread (to freeze) and eating a bunch fresh. 

I dry them on about medium heat- 120 degrees F or so, and it takes about 18-20 hours.  They'll be a little bit more dry if you let them cool before packing into jars.

If you want the dried product to be a little lighter in color, you can coat or dip them in a lemon-honey mixture.  Combine 1/4 c. honey, 1/4 c. water, and 2 Tbsp. lemon juice.  Mix well.  The easiest way to use it is put it in a clean spray bottle and mist the slices once they're on the tray.   The photos below are of untreated slices.

Dehydrate, enjoy!