These banana bread protein bars are packed with flavor, vegan, gluten-free, refined sugar-free, and come with an extra kick of protein.
*post updated April 2019. Originally published June 2016.
Oh my word friends! I’m throwing it waayyy way back to one of my very first published recipes on Fit Mitten Kitchen.
These baked banana protein bars were my second recipe EVER published, way back in June 2015. Mr. FMK and I had just gotten married at the end of May and settling into married life back in our home in Pennsylvania.
Many many things have changed since then…
Like us being back in Michigan, for one.
My writing style. I’m sorry to any of you still reading 2015 Fit Mitten Kitchen posts. Forgive me.
My photography. I’m working on getting some older recipes updated, but one day at at time!
And lots of things happening behind the scenes when it comes to running a blog full-time. Which is why this post needed a little facelift.
But back to these baked banana bread style protein bars. These actually haven’t changed much at all really and I still thoroughly enjoy them – even almost four years later!
Ingredients needed for baked banana protein bars
- Oat flour – see recipe card for how to make at home
- Almond flour or meal
- plant protein powder – use a protein blend
- cinnamon – adds nice flavor
- flaxseed meal or chia seeds
- extra ripe bananas – make sure the bananas are super spotty so they’re sweet enough and you don’t need to add sugar.
- all natural nut or seed butter of choice – i.e. almond or cashew
- non-dairy milk of choice
- chopped walnuts
- shredded coconut
How to make baked banana protein bars
This recipe couldn’t be easier. All you need is one bowl and a spoon or spatula to combine the ingredients.
- First mix the wet ingredients together.
- Then add in the dry ingredients. Stir until just combined and add milk one tablespoon at a time until batter is thick but not dry.
- Spread batter into lined baking pan and top with walnuts and shredded coconut. Mini chocolate chips is a great addition too!
- Bake for about 15 minutes, or until inserted toothpick comes out clean.
What do these banana bars taste like?
The texture of these banana protein bars is like a soft, dense banana bread. It’s not like traditional bread where it has a crumb texture, but it’s moist and soft baked.
The flavors intensify after a couple of days in the fridge. So if you love banana recipes as much as I do, you’ll love these bars!
They make for a great snack, good with breakfast, and can be enjoyed cold or at room temp.
If you like this recipe, you will definitely be interested in How to Make Homemade Protein Bars, copycat Larabar No-Bake Banana Bread Energy Bars, these Vegan Oat Banana Breakfast Cookies, and likely this delicious healthy Double Chocolate Banana Bread!
Let me know if you make this recipe by leaving a comment and review below the recipe! I love hearing feedback from you. Xx Ashley
- 1 TBSP flaxseed meal + 3 TBSP water (or chia seeds may be subbed)
- 3/4 cup mashed extra ripe bananas, about 2 medium
- 1/2 cup all natural nut or seed butter of choice (I like cashew or almond here)
- 2–4 TBSP unsweetened cashew or almond milk (or soy, coconut, etc.)
- 1/2 tsp vanilla extract
- 1/3 cup oat flour
- 1/3 cup Almond flour or meal
- ⅓ cup plant protein powder blend (I used Aloha)
- 1/2 tsp Cinnamon
- Pinch of salt
- Preheat oven to 350ºF, line 8×8 baking pan with parchment paper, or use an 8×8 silicone pan.
- In a small bowl, combine your chia seeds with 3 tablespoons of water and let sit for 3-5 minutes until gel consistency forms.
- Meanwhile in a medium bowl, mash your bananas until almost puree consistency. Mix in almond butter and vanilla. Add in flaxseed (or chia seed) mixture, and stir until completely mixed together.
- Add in oat flour, almond flour, protein powder, shredded coconut, cinnamon, and pinch of salt; combine with wet ingredients. Add 2 TBSP milk and stir until combined. Mixture will be thick but shouldn’t be dry. May depend on protein powder used. Add another tbsp of milk if needed.
- Pour banana batter into prepared pan, and spread smooth with spatula. Top with more coconut and chopped nuts (for styling). Bake bars for about 15-20 minutes, or until edges lightly brown.
- Insert a toothpick in middle of pan and check to see if toothpick comes out clean. If the toothpick comes out gooey, bake another 2 minutes. Let bars cool in pan for about 30 minutes. Remove bars from pan and slice into 12 bars, or 16 squares. Store pre-cut bars in airtight container in fridge. Bars should keep 8-10 days in fridge.
To make oat flour, simple grind oats in food processor or small blender. You’ll need about 1/2 cup rolled oats. I like to keep these bars in the fridge, and find they taste even better the next two days. Bars don’t have to stay refrigerated if packing with lunch. Bars nutrition calculated without optional nuts, based on 10 servings. Recipe adapted from Oh She Glows
- Serving Size: 1 Bar
- Calories: 170
- Sugar: 4
- Sodium: 72
- Fat: 11
- Saturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 3
- Protein: 8
- Cholesterol: 0