Peanut Butter Banana Bars (whole grain, dairy-free)

Preheat the oven to 350 °F (175 °C). Line an 8"x8" (20cmx20cm) pan with a piece of parchment paper.
In a small mixing bowl, stir together all the topping ingredients until well combined. Set aside.
1/2 cup (128 grams) salted natural peanut butter, 3 tablespoons (60 grams) honey, 2 tablespoons (28 grams) refined coconut oil
In a medium mixing bowl, stir together the flour, baking powder, baking soda and salt. Set aside.
1 cup (125 grams) white whole wheat, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/8 teaspoon salt
In a large mixing bowl, mash the bananas very well with the bottom of a drinking glass (or mash however you wish). Add the sugar, coconut oil, and vanilla and stir until well combined. Add the egg and stir just until combined.
2 bananas, 1/2 cup raw sugar, 3 tablespoons refined coconut oil, 1 teaspoon vanilla extract, 1 large egg
Add the dry mix to the wet and stir just until combined.
Pour into the prepared pan. Add the topping – it will cover the entire surface.
Bake for 16 minutes or until a toothpick inserted in the center comes out without any batter on it, keeping in mind that the peanut butter layer may still be sticky or gooey.
Remove from the oven and let cool completely.
Cover and store in the refrigerator for up to 3 days.