Flourless Banana Bread Bars made in the blender with only a handful of simple ingredients! They’re gluten-free, oil-free, dairy-free, and refined-sugar-free, so they make a deliciously healthy treat for when those cravings hit.
Hi, hello from a cozy fireside chair in the mountains!
I was actually hoping to finish this post on Friday so I wouldn’t have to do any work while I was travelling this weekend, but I just could.not.get my act together this week. Well, that and the words just wouldn’t come. I can test and photograph recipes at the drop of a hat, but I try not to force out posts because then it’s just a frustrating struggle bus for me and probably comes across that way in my words to you. So I put things off, and off, and off until I feel it, and I usually feel it at the last minute when I just can’t put things off anymore.
What can I say? [Self-made] deadlines are a good motivator. At least that’s what I tell myself.
And that’s actually what I’ve been telling myself since college… or maybe even high school… where any paper I had to write was usually started the night before and finished the morning it was due.
Like… I can’t even tell you guys how many nights I remember staying up till 3 or 4am working on a paper I had started hours earlier. And I kept doing it because I somehow managed to convince myself that the stress of a deadline cleared my head of the extra clutter and helped me write more concisely.
I know it might sound a little crazy, but I always ended up doing really well on my papers, which only further reinforced my questionably poor behaviour. That’s my story and I’m sticking to it.
So I know that’s all “cool story bro” and all, but what’s it got to do with flourless banana bread bars?
Well… nothing, really. It’s just where my thoughts went when I started talking about not finishing this post ahead of time. Although I suppose I could try to be clever and talk about how much I loved snacking during those late night writing sessions, and then say something like: “And you know what would have been the perfect brain-food snack at a time like that? These flourless banana bread bars! *fanfare*” But we’re not gonna go that route.
Because when you’re this good? You don’t need no corny segues or introductions. You just need that gorgeous, chocolate-covered face of yours…
So, like the Flourless Sweet Potato Brownies I posted last week (which you guys are freaking LOVING… thank you, thank you, thank you!), these bars are… well… flourless. Unlike those brownies, they’re not 100% grain-free because of the oats. But they’re still gluten-free, oil-free, dairy-free, and refined-sugar-free, so that counts for something, right?
Especially since they’re super easy to make, with only 5 minutes spent tossing ingredients like almond butter, oats, almond flour, bananas, honey, and an egg into a blender, mixing it up for around 30 seconds to get things nice and smooth, and then baking for 20 minutes (and topping with melted chocolate, because everything is better when it’s covered in chocolate).
After all that’s done, you have yourself a batch of deliciously tender banana flavoured bars that literally melt in your mouth and induce all sorts of inappropriate noises. AND! they’re also perfect for those deadline-motivated writing and/or study sessions. I know this because I may just be snacking on one right now.
I’d love to know if you make this (or any!) recipe! Tag @runwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
- 2 medium-size ripe bananas (200 g or 1 cup mashed)
- 1/4 cup (64 g) almond butter*
- 2 tbsp (40 g) honey
- 1/2 cup (40 g) rolled oats (gluten-free, if needed)
- 1/4 cup (28 g) almond flour
- 2 tbsp (14 g) ground flaxseed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- optional: 3 Tbsp (30 g) dairy-free chocolate chips, for topping
- Preheat your oven to 375°F (190°C) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- Add all the ingredients except for the chocolate chips to a high-speed blender or food processor in the order listed, and process on high until the batter becomes smooth and creamy, taking care to scrape down the sides if necessary.
- Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 20 - 22 minutes, until a toothpick inserted into the center comes out clean. Remove the bars from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
- If you want to add the melted chocolate topping, place the chocolate chips in a microwave-safe dish, and nuke them in 30 second intervals until they're completely melted. Then, pour the chocolate over the bars and use a spoon or spatula to spread it around. Or, spread the chocolate directly onto pre-cut bars.
- Store the bars in an airtight container at room temperature for up to 5 days.
Click here for nutrition facts
Looking for more healthy banana recipes? Try one of these!
Did/do you procrastinate in school? Leave things to the last minute in general?
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