Banana Bread Energy Bar recipe with dates + dried bananas tastes just like the store-bought version, but better! Just 3 ingredients – Vegan, Paleo, and Whole30.
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Do you know what makes me really excited?
When you can make one of your favorite store-bought snack bars at home, and they taste identical.
The Banana Bread Larabar flavor is one of my absolute favorites and it’s so easy to make yourself!
The label only has three ingredients listed:
- dates
- dried bananas
- almonds.
I immediately thought “There must be a way to make this at home…I just need to find some dried bananas.”
Where to Find Dried Bananas
Trader Joe’s is a great place to get a variety of dried fruits, included dried baby bananas. They look a little strange but I promise they’re delicious. You can also find them on Amazon.
What About Freeze-Dried Bananas?
Freeze-dried bananas are easier to find, and while I haven’t tested those out in this recipe, I imagine they would work. I would increase the amount of medjool dates to 16 dates, and use 1 cup of freeze-dried bananas. Then if you need a little more liquid, just add 1-2 tablespoons of water to the food processor until the mixture is sticky.
Homemade Larabar Ingredients
- mixed nuts – you can use one type of nut if you have an allergy. Walnuts or almonds are great here as a single nut. But you can also use a blend of nuts like cashews, pecans and walnuts.
- dried baby bananas – Find at Trader Joe’s or shop online on Amazon.
- Medjool dates – Medjool dates are always my go-to. They’re actually fresh fruit (not dried) and have a delicious caramel-like flavor. If your dates seem a little dry, you’ll want to soak them in water first before blending.
- cinnamon – an optional 4th ingredient but does give it the banana bread flavor.
What About Protein Powder?
If you’re looking for a boost of protein for this recipe, you can use collagen peptides (not vegan) without altering the recipe. I’d use up to 3 servings (60g).
If you’d like to use a plant based protein powder, I wouldn’t add more than 1/3 cup. And then you’ll likely have to add some water as well.
Use a Food Processor
If you’re looking to up your homemade snack game, a food processor (or heavy duty blender) is definitely a must.
You can make tons of homemade snack bars, nut butters, shred veggies, make scones, and you can even use it for preparing cake batter.
How to Make Banana Date Bars
- Preheat oven to 325ºF and place raw nuts on baking sheet. Toast nuts for 8-12 minutes, or until lightly golden brown. Allow toasted nuts to cool on pan for 10 minutes. Toasting is optional but it brings out more flavor.
- In a medium sized bowl, cover pitted dates and dried bananas with warm water. Let sit for 3 minutes to soften dates and bananas. Then drain. If dates are really moist, no need to soak. My dried bananas were fairly dried out, so those needed to be soaked for a few minutes.
- In the bowl of your food processor, add cooled toasted nuts. Process until they’re in tiny pieces, almost to meal texture. Next, add in drained pitted dates and dried bananas, process/pulse until broken down and mixture starts to come together. See photos in post for visual.
- Remove S blade from bowl of processor. Transfer mixture into lined 9×5 loaf pan or 8×8 baking pan. Press mixture down flat. Transfer pan to freezer for 10 minutes, or fridge for 30 minutes allowing the bars to set.
- Once set, gently life the parchment paper to remove the bars, placing on cutting board. Use large sharp knife to cut the bars into 12 even squares (or desired number of servings).
How Many Servings Does this Energy Bar Make?
I like to cut the energy bar mixture into 12 even snacks bars. I find this to be the perfect portion amount for a quick and easy afternoon snack!
Or Make Into Balls!
You could also roll these into little balls and would get about 24 rounded tablespoon sized balls.
Either way, they taste delicious and just like rich banana bread in no-bake form!
How to Store
For best results, store the banana date bars in airtight container in fridge for up to two weeks, or freezer up to 3 months.
To thaw, just keep in the fridge and enjoy within two weeks.
More Energy Bar Recipes You’ll Love:
If you make this Banana Bread Energy Bar recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Banana Bread Energy Bars {Vegan, Paleo, Whole30}
Ingredients
- 1 1/2 cup mixed nuts, I used 1 cup almonds, 1/2 cup walnuts. Cashews also work here.
- 6oz dried baby bananas, equal to 1 heaping cup
- 10 medjool dates, pitted
- 1 tsp ground cinnamon, optional
Instructions
- Toast Nuts: Preheat oven to 325ºF and place raw nuts on baking sheet. Toast nuts for 8-12 minutes, or until lightly golden brown. Allow toasted nuts to cool on pan for 10 minutes. Toasting is optional but it brings out more flavor.
- Soak Dates & Dried Bananas: In a medium sized bowl, cover pitted dates and dried bananas with warm water. Let sit for 3 minutes to soften dates and bananas. Then drain. If dates are really moist, no need to soak. My dried bananas were fairly dried out, so those needed to be soaked for a few minutes.
- Make Bars: In the bowl of your food processor, add cooled toasted nuts. Process until they’re in tiny pieces, almost to meal texture. Next, add in drained pitted dates, dried bananas, and cinnamon, if using, process/pulse until broken down and mixture starts to come together. See photos in post for visual.
- Remove S blade from bowl of processor. Transfer mixture into lined 9×5 loaf pan or 8×8 baking pan and press mixture down flat. Transfer pan to freezer for 10 minutes, or fridge for 30 minutes, allowing the bars to set for easier cutting. Then gently life the parchment paper to remove the bars, placing on cutting board. Use large sharp knife to cut the bars into 12 even squares (or desired number of servings).
- Store bars in airtight container in fridge up to two weeks, or freezer up to 3 months. Enjoy!
Recipe Notes:
Nutrition Information
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