Total Time
45mins
Prep 15 mins
Cook 30 mins

This is a great gluten-free recipe for dessert (or breakfast)!

Ingredients Nutrition

  • 14 cup butter, for mixing
  • 2 -3 tablespoons melted butter, for topping
  • 1 cup brown sugar
  • 1 tablespoon granulated sugar, for topping
  • 23 cup shredded coconut, for mixing
  • 14 cup shredded coconut, for topping
  • 12 cup semi-sweet chocolate chips, for mixing
  • 14 cup semi-sweet chocolate chips, for topping
  • 1 cup ripe mashed banana
  • 1 teaspoon vanilla
  • 1 cup Pamelas ultimate baking and pancake mix (or other gluten-free flour combination with leavening)
  • 1 egg

Directions

  1. Preheat the oven to 350 degrees.
  2. Grease a 9×13 baking pan.
  3. Mix 1/4 cup softened butter with the brown sugar until combined. Add the egg, mashed bananas, and vanilla. Add the Baking Mix. Stir in 1/2 cup of semi-sweet chocolate chips and 2/3 cup of shredded coconut.
  4. Pour in the prepared baking pan.
  5. Combine shredded coconut, melted butter, and sugar; sprinkle over top.
  6. Spread about 1/4 cup of chocolate chips over the top.
  7. Cook for 25-30 minutes or until golden brown.
  8. Makes about 16 bars.
  9. *Bar cookies may be stored, tightly covered, in the pan in which they were baked.