Banana Bread Cookie Bars with Dark chocolate + Sea Salt

So here's what you can do with all of that quarantine banana bread you've been busy baking. You're welcome. They're also completely gluten-free and nearly vegan besides the egg I used in the banana bread which you could easily sub out for a flax egg. Feel free to change it around to whatever way you prefer to eat!

Layer one: Gluten free graham cracker crust with honey and butter.

Layer two: Mashed gf banana bread + raw banana + coconut butter, maple syrup and collagen power.

Layer three: Melted dark chocolate and flakey sea salt.

If you're looking for a stronger banana flavor to be present amongst all the other flavors and also want the banana bread portion of the bar to more like batter than bread, you can add one mashed banana to the banana bread crumbles.

​I used a ton of different products that are my favorite so I'll list them here incase you want to use the same thangs! Pamela's gluten free honey grahams, Melt Organic vegan butter, Vital Proteins unflavored collagen powder, Bob's Red Mill old fashioned rolled oats and then Eating Evolved's coconut butter. (Since I can't eat nuts I love using coconut butter or @avokween's granola butter in place of almond or cashew butter.)

What you need:

• 8 oz graham crackers (about 12 squares)
• 1/4 cup organic honey
• 1 tbsp vegan butter
• 2 cups crumbled banana bread
• 1 ripe banana (if you want a more batter-like center)
• 2 tbsp maple syrup
• 2 tbsp coconut butter
• 1 tbsp coconut flour
• 1 tbsp unflavored collagen powder
• 1 dark chocolate candy bar
• 1 tbsp coconut oil
• 1 tbsp Flakey sea salt for topping

What to do:

1. Pulse the honey grahams, honey and butter in a food processor until it starts to stick together a little bit. If it's not sticking, add in an additional 1 tbsp honey.
2. Transfer the graham cracker mixture to a bowl and mix in 1/3 cup of old fashioned rolled oats.
3. Line an 8x10 oven safe (deep) dish with parchment paper and spray PAM or rub veg oil on any corners or sides that the paper doesn't cover. (I used my 8x10 Detroit Style Pizza Pan.)
4. Smoosh and spread the graham cracker crust down into an even layer in your baking dish. (I turned a smooth cup sideways to roll over it like a rolling pin.)
5. Bake the graham cracker crust at 350 degrees F for 15 minutes until firm and mostly hardened.
6. If you want the more batter-like center, mash the lone banana in a bowl so that you can mix it into the banana bread crumbs.
7. Grab some banana bread slices pulse in a food processor until it turns into crumbs. (I used slices from my Gluten Free Banana Bread recipe.) 
8. Transfer the banana bread crumbs to a bowl and mix the coconut flour, banana bread crumbs, maple syrup, coconut butter and collagen powder. Dump the banana bread mixture on top of the cooked graham cracker crust and flatten it into an even layer.
9. Break a dark chocolate bar into pieces and place in a bowl with the coconut oil. Microwave for 30 seconds and stir. Microwave for another 30 seconds and stir again. Once there aren't any chocolate lumps and the chocolate has completely melted,  pour it over the top of the banana bread layer and spread it out evenly.
10. Top with sea salt and then stick it in the freezer to set for at least 15 minutes.
11. Carefully remove the goods from the dish and then slice into either bar or bite sized pieces before serving. Keep in the fridge for up to a week.