Skinny Peanut Butter Banana Seven Layer Bars
Yields: 16 bars
A fun twist on the classic seven layer “magic” bars! Sweet, fruity, nutty, and chocolaty, these treats are bound to disappear quickly. For any that don’t, store them in an airtight container in the refrigerator for up to 5 days.
  • 10 sheets (155g) honey graham crackers
  • 3 large egg whites
  • ¼ c (20g) reduced fat unsweetened shredded coconut
  • ¼ cup (56g) miniature chocolate chips
  • 1 tiny (60g) banana, diced
  • 4 oz (113g) fat-free sweetened condensed milk
  • ¼ cup (60g) plain nonfat Greek yogurt
  • 1 tbsp (13g) Truvia
  • 2 tbsp (32g) creamy peanut butter
  1. Preheat the oven to 350°F, and coat a 9”-square pan with nonstick cooking spray.
  2. Break the graham crackers into pieces, and add to a food processor or blender. Pulse until they resemble fine crumbs. Transfer the crumbs to a bowl, and add the egg whites. Mix together until fully incorporated. Press into the bottom of the prepared pan.
  3. Sprinkle the coconut, chocolate chips, and diced banana over the graham cracker crust in that order. In a small bowl, stir together the sweetened condensed milk, Greek yogurt, Truvia, and peanut butter. Drizzle over the top.
  4. Bake at 350°F for 17-20 minutes. Cool completely to room temperature, and allow the bars to set once they reach room temperature for at least 3 hours before slicing into squares.
Notes: If you do not have Truvia, substitute 1 tablespoon of sugar (or the equivalent of your favorite no-calorie sweetener).

If running short on time, thinly sliced the banana into rounds instead of dicing. Layer the banana slices directly on top of the crust before sprinkling the coconut.

{low fat, low calorie}
Recipe by Amy's Healthy Baking at