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Vegan Baked Banana Protein Bars

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These banana bread protein bars are packed with flavor, vegan, gluten-free, refined sugar-free, and come with an extra kick of protein.

vegan baked banana bread protein bars stacked on countertop this recipe

*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
  • vanilla
  • chopped walnuts
  • shredded coconut
banana bread protein bar tan batter in clear bowl with chopped walnuts

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.
banana bread protein bars sliced on parchment paper with banana peel

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.

banana bread protein bars on parchment paper with knife and banana peel

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

Print

Baked Banana Protein Bars {no added sugar, gluten-free, vegan}

banana bread protein bars cut up with knife
Print Recipe

★★★★★

4.8 from 5 reviews

These banana bread protein bars are packed with flavor, vegan, gluten-free, refined sugar-free, and come with an extra kick of protein.

  • Author: Ashley
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 1x
  • Category: Snacks
  • Method: oven
  • Cuisine: american

Ingredients

Scale

WET INGREDIENTS

  • 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

DRY INGREDIENTS

MIX INS

Instructions

  1. Preheat oven to 350ºF, line 8×8 baking pan with parchment paper, or use an 8×8 silicone pan.
  2. In a small bowl, combine your chia seeds with 3 tablespoons of water and let sit for 3-5 minutes until gel consistency forms.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

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

Nutrition

  • 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

Keywords: banana bread bars, low sugar protein bars, gluten free bars

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vegan baked banana bread protein bars cut up on countertop pinterest

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

Reader Interactions

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    • Ashley says

      Thanks, Rebecca! I used to hate bananas growing up, but then discovered banana bread… and the rest is history 😉

      Reply

  4. Pal says

    Really REALLY need to get some vanilla protein powder!!!!!!!! Choc actually might be kind of tasty too though?

    Reply

    • Ashley says

      If you’re using whey protein powder, I don’t think chocolate vs. vanilla will make a HUGE difference. I think if you use vegan chocolate protein powder it might be a little more noticeable. I’ve made pumpkin muffins before with whey chocolate protein powder and didn’t notice too much chocolate at all really!

      Reply

  6. Colette says

    Just made these! I used whey chocolate protein powder, since it is what I had on hand. Tasted delicious 🙂

    I think they were plenty sweet without the honey. Great recipe!!! 🙂 They even have the seal of approval from Brian who is currently eating one with a cup of coffee while he watches grad school lectures.

    Super easy to make! Thanks again love! 🙂

    Reply

    • Ashley says

      Colette I LOVE that you are loving these recipes!! Makes my heart happy 🙂 Plenty of more protein powder recipes coming, so keep your pantry stocked! 😉

      Reply

    • Ashley says

      Hi Kennedy! Thanks for your kind words 🙂 Isn’t this blogging world awesome though!? I’ve found the community is so supportive! I’ll be sure to check the blog out 🙂

      Reply

  10. tonya thompson says

    yayyyyy thanks for this amazing recipe…they are fabulously delicious!!! I added 1 tbs of organic cacao powder and 1 tbs of maca powder and split 1 tbs of coconut flour along with the oat flour…lovelove them!! Here’s to your health!!! \o/

    ★★★★★

    Reply