Healthy and delicious oat almond banana bars , great for breakfast, snacks or dessert! They are vegan, oil-free, gluten-free and added sugar-free (except for the chocolate chips). Only 5 ingredients, too!
Healthy, Easy Delicious Banana Bars
Oh, the bananas. We keep buying them and eating them, while also allowing countless more to go brown on the countertop.
So I keep coming up with new ways to use them up. If you are reading this, it’s likely you, too, have some bananas waiting to be mashed and mixed into a delicious treat.
You came to the right place. I found inspiration for a new banana recipe while (re-)making my 3-ingredient Almond Oat Focaccia Bread the other day. Almond flour and oats work in delicious harmony in the recipe. I decided I needed to test drive the combination with some bananas in the mix.
My banana experiment–Oat and almond flour bars, for breakfast, snacks or dessert– passed the test with high marks!
Oil-Free, Gluten-Free, Banana-Sweetened Bars
Looking for a banana bar recipe that has it all? This one does. Ironically, it does so with very little. Specifically, five familiar ingredients:
- Rolled Oats (certified gluten-free, as needed)
- Almond flour or almond meal
- Ripe Bananas
- Baking Powder
- Chocolate Chips
You can reduce it to four ingredients by leaving out the chocolate chips, or up it to 6 or 7 ingredients by adding a smidge of cinnamon or vanilla.
The fat from the almond flour makes these bars moist and tender, without the addition of any oil. Whoohoo! And with 1 and 2/3 cups mashed, ripe banana, there is no need to add any additional sweeteners.
How to Make Healthy Oat Almond Banana Bars
Ready to make these bars? You won’t need much time or effort.
Begin by mashing enough ripe bananas to measure 1 and 2/3 cups (425 mL). Mix the bananas with 1 and 1/2 cups (135 g) of rolled oats.
It will take about 3 to 4 large bananas to equal 1 and 2/3 cups mashed. I prefer to give the exact measurement for the bananas. Bananas vary (a little or a lot). Size matters (at least in baking :)), so for accuracy, it is best to use standard measurements.
Let the oats and bananas stand for 15 minutes. Meanwhile, preheat the oven to 350 F (175 C) and line a 9-inch (22.5 cm) square baking pan with parchment paper (I spray the exposed interior sides).
Once 15 minutes have passed, vigorously stir the banana-oat combination to break down the oats and create a creamy, more homogeneous mixture.
Add the remaining ingredients–almond flour, baking powder, and optional salt–to the bowl. I decided to add about 1/2 teaspoon of cinnamon, too.
Stir until all of the ingredients are completely combined and then spread in the prepared pan, smoothing the top.
Chocolate chips and bananas are made for one another, so let their relationship flourish by sprinkling 2 to 3 tablespoons of the former over the surface of the bars.
You can use regular size chocolate chips, but I prefer the miniature variety, for maximal coverage.
If you like, stir the chocolate chips into the dough before spreading in the pan. Alternatively, double the chocolate chips, adding some into the dough and some on top!
Bake, Cool and Cut the Bars
Bake the bars in the preheated oven for 22 to 25 minutes until set at the center and golden brown at the edges. Transfer the pan to a cooling rack and cool completely.
Once cooled, use the parchment paper lining to remove the bars to a cutting board. Cut into 16 bars or squares.
Be sure to eat one immediately. Because I said so :).
Can I Use Frozen Bananas in the Recipe?
Yes, frozen ripe bananas can be used in place of fresh, ripe bananas.
Keep in mind that, as the bananas thaw, they will release liquid. Do not drain the liquid! Include the liquid in the measurement of the bananas.
Healthy and delicious oat and almond flour banana bars for breakfast, snacks or dessert! They are vegan, oil-free, gluten-free and added sugar-free (except for the chocolate chips). Only 5 ingredients, too!
- 1 and 2/3 cups (425 mL) mashed very ripe bananas
- 1 and 1/2 cups (135 g) rolled oats (certified GF, as needed)
- 3/4 cup (84 g) almond flour or almond meal
- 1 and 1/2 teaspoons baking powder
- Optional: 1/4 teaspoon fine sea salt (or adjust to preference)
- 2 to 3 tablespoons miniature semisweet chocolate chips
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- In a large bowl, combine the bananas and oats. Let stand for 15 minutes.
- Meanwhile, preheat the oven to 350F (175C). Line a 9-inch (22.5 cm) baking pan with parchment paper (spray or grease the exposed interior sides).
- After 15 minutes have passed, vigorously stir the bananas and oats, breaking down the oats and creating a relatively creamy mixture.
- Add the almond flour, baking powder and optional salt to bowl (if using, add vanilla and/or cinnamon, too). Stir until completely combined.
- Spread the dough in the prepared pan, smoothing the top. Sprinkle the top with the chocolate chips.
- Bake in the preheated oven for 22 to 25 minutes until the center is set and the edges are golden brown. Cool completely on a cooling rack.
- Use the parchment paper to remove the bars from the pan. Cut into 16 squares or bars.
- Category: Cookies, Bars
- Method: Baking
- Serving Size: 1 bar
- Calories: 89
- Sugar: 4.2 g
- Sodium: 46 mg
- Fat: 3.8 g
- Saturated Fat: 0.5 g
- Carbohydrates: 12.9 g
- Fiber: 1.9 g
- Protein: 2.4 g
- Cholesterol: 0 mg