Banana Protein Bars

Banana Protein BarsI have been on a bit of a banana bread craze as of late. My sister’s boyfriend Adam baked me a gluten free banana chocolate bread last week and I still can’t get over how delicious it was (recipe to come). I was hunting for some banana based recipes the other day and I came across one on Oh She Glows for these delicious banana protein bars and I thought I would give it a try. I’ve adapted the recipe a bit, as I didn’t have a couple of the ingredients in the pantry but the substitutions sure do the trick! I’ve been enjoying them as snacks all day long.mix


Banana Protein Bars
Vegan, gluten-free, oil-free, soy-free
  • Dry ingredients:
  • ⅔ cup gluten-free rolled oats
  • ½ cup raw buckwheat flour
  • ¼ cup shredded unsweetened coconut
  • 3 tbsp chia seeds
  • 3 tbsp mini dark chocolate chips
  • ¼ tsp cinnamon
  • ¼ tsp fine grain sea salt
  • Wet ingredients:
  • 1 cup mashed ripe banana (about 3 medium)
  • ½ cup natural smooth peanut butter
  • ¼ cup honey or maple syrup
  • 1 tsp pure vanilla extract
  1. Preheat oven to 350F and line an 8-inch square pan with parchment paper.
  2. Whisk buckwheat flour and all dry ingredients together in a mixing bowl.
  3. Mash bananas until smooth and measure out 1 cup. Stir together the banana and all the wet ingredients in a bowl.
  4. Add the wet mixture to the dry mixture and stir well until combined. The dough should be very sticky!
  5. Scoop batter into prepared pan. Place a piece of parchment paper on top of the batter and press it down to spread out the batter evenly. Make sure it’s as even as possible.
  6. Bake at 350F for 22-26 minutes, or until the edges are golden brown and the bread is firm to touch. Cool in the pan completely before removing and slicing into bars. Makes 10 bars.

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