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almond butter and jelly banana bread bars

June 4, 2016 by Amanda @ .running with spoons. 36 Comments

Topped with homemade jam and creamy almond butter swirls, these banana bread bars are so soft, tender, and flavourful that you’d never believe they’re made without any flour, oil, or refined sugar.

These DELICIOUS Almond Butter and Jelly Banana Bread Bars are SO soft, tender, and flavorful that you'd never believe they're made without any flour, oil, or refined sugar! | runningwithspoons.com #vegan #glutenfree #healthy #recipe

It’s peanut butter jelly time! Peanut butter jelly time!

Except not really. I mean, it most definitely could be peanut butter and jelly time if you wanted to swing that way, but given my body’s natural aversion to the loathsome legume (read: my unfortunate peanut allergy), I don’t think it’d go over too well if I tried it myself.

So almond butter and jelly it is! Only instead of putting it in sandwich form (which I’ve been enjoying for lunch for a solid two weeks now), we’re combining the classic combo with banana bread to create a batch of delicious gluten-free & vegan almond butter and jelly banana bread bars…

These DELICIOUS Almond Butter and Jelly Banana Bread Bars are SO soft, tender, and flavorful that you'd never believe they're made without any flour, oil, or refined sugar! | runningwithspoons.com #vegan #glutenfree #healthy #recipe

Woop, woop!

These tasty bars are an upgraded version of the strawberry banana oat bars that I posted last year. And I say upgraded because everything tastes better with almond butter. Or peanut, if you swing that way.

The base and filling are the same (gluten-free, oil-free, refined sugar-free), only this time there’s no crumble on top. Instead, the entire crust recipe is used for the base, giving these bars the taste and feel of an extra tender and fluffy banana bread.

It’s kind of dreamy… especially with the almond butter and jelly swirl..

These DELICIOUS Almond Butter and Jelly Banana Bread Bars are SO soft, tender, and flavorful that you'd never believe they're made without any flour, oil, or refined sugar! | runningwithspoons.com #vegan #glutenfree #healthy #recipe

Also, can we please take a moment to talk about my swirling skills. Or lack thereof. I see so many gorgeously executed swirlified desserts, and then here’s my almond butter and jelly banana bread bars looking like I just threw nut butter at them and called it good… which I basically did. Kind of like those paintings where people just toss paint at a canvas and call it art.

Whatever. Rolling with it.

These DELICIOUS Almond Butter and Jelly Banana Bread Bars are SO soft, tender, and flavorful that you'd never believe they're made without any flour, oil, or refined sugar! | runningwithspoons.com #vegan #glutenfree #healthy #recipe

So underneath those swirls patches of almond butter is a homemade strawberry chia seed jam that sounds all fancy and complicated but is actually super easy to make.

You could go for store-bought jam if you really wanted to, but I highly recommend taking the extra 10-15 minutes to make your own jam. Not only does it mean that you get to avoid any added refined sugars, but you can also take advantage of all the fresh berries that have been popping up in stores lately. Anyone else enjoying organic strawberries on sale?

Woop, woop!

That being said, it doesn’t have to be strawberries, just like it doesn’t have to be almond butter. You could just as easily use blueberries, raspberries, blackberries, or even cherries if you wanted to. The only thing I’d say you have to do is make these banana bread bars, stat…

Happy eating!

These DELICIOUS Almond Butter and Jelly Banana Bread Bars are SO soft, tender, and flavorful that you'd never believe they're made without any flour, oil, or refined sugar! | runningwithspoons.com #vegan #glutenfree #healthy #recipe

I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!

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Almond Butter and Jelly Banana Bread Bars


★★★★★

5 from 1 reviews

  • Author: Amanda @ Running with Spoons
  • Total Time: 40 mins
  • Yield: 12 squares 1x
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Ingredients

Scale

For the strawberry chia jam:

  • 2 cups (350 g) frozen strawberries*
  • 2 Tbsp (30 ml) maple syrup
  • 2 Tbsp (14 g) chia seeds
  • 1 tsp vanilla extract

For the banana oat bars:

  • 2 cups (160 g) rolled oats, divided**
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 medium-sized ripe bananas, mashed (200g or 1 cup)
  • 1/4 cup (60 ml) maple syrup
  • 1 tsp vanilla extract
  • 2 Tbsp almond butter***

Instructions

  1. Make the jam:
  2. Add the strawberries and maple syrup to a medium saucepan set over medium heat. Heat until the berries begin to release their liquid, about 5-15 minutes depending on whether or not they were thawed first. Bring to a boil, stirring occasionally, until the berries begin to break down and thicken, about 5 -10 minutes. Use your spoon to break them apart further, if desired.
  3. Stir in the chia seeds and vanilla, continuing to cook for another 5 minutes. Remove from the heat and allow the jam to cool. It will continue to thicken the longer it sits, which is why I usually like to make it the night before I’m planning on making these bars.
  4. Make the bars:
  5. Preheat oven to 375F (190C) and prepare an 8×8 (20x20cm) baking dish by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Spray foil with cooking spray and set aside.
  6. Place 1 cup (80 g) of oats in a food processor or blender, and process until they resemble a fine flour. Transfer the oat flour to a large mixing bowl, and add the remaining rolled oats, baking powder, and salt, mixing well.
  7. Add the mashed bananas, maple syrup, and vanilla extract, mixing until everything is well combined and a sticky dough is formed.
  8. Transfer the dough to your prepared baking pan, using a spatula to ensure that it is evenly distributed. Spoon the chia jam over top, and use a spatula to spread it evenly, making sure to only go within 1/4 of the edge to prevent the jam from burning. Drop the almond butter in small dollops across the entire surface of the jam, and use a toothpick to swirl it around a little.
  9. Bake the bars for 30-35 minutes until the top has set. Remove them from the oven and allow them to cool in the pan for about 20 minutes before removing and cutting into bars.

Notes

* You can easily sub out strawberries for your favourite fruit. Or use 3/4 cup store-bought jam if you don’t want to make your own. ** Make sure to use certified gluten-free oats if you need these to be gluten-free. *** Feel free to use peanut butter if that’s what you have on hand, or use a soy-nut butter to make these nut free. Also, either smooth,crunchy, natural, or no-stir work fine. If you’re having trouble getting your nut butter to spread, melt it in the microwave for 30 seconds prior to dropping on the bars.

  • Prep Time: 10 mins
  • Cook Time: 30 mins

Keywords: AB&J, almond butter and jelly, banana bread, banana bread bars, breakfast, chia seed jam, gluten-free, healthy, PBJ, recipe, snack, vegan

Did you make this recipe?

Tag @runwithspoons on Instagram and hashtag it #runningwithspoons

These DELICIOUS Almond Butter and Jelly Banana Bread Bars are SO soft, tender, and flavorful that you'd never believe they're made without any flour, oil, or refined sugar! | runningwithspoons.com #vegan #glutenfree #healthy #recipe

Looking for more oatmeal bar recipes? Try one of these!

No Bake Vegan Oatmeal Fudge Bars
Strawberry Banana Oat Bars
Flourless Banana Blondies
Blueberry Almond Oat Bars
Honey Almond Granola Bars

Signature

Filed Under: Bars & Brownies, Breakfast, Gluten Free, Recipe, Vegan Tagged With: AB&J, almond butter and jelly, banana bread, banana bread bars, breakfast, chia seed jam, gluten-free, healthy, PBJ, recipe, snack, vegan

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Reader Interactions

Comments

  1. Jackie

    January 21, 2017 at 7:57 pm

    Has anyone used Honey instead of Maple Syrup?

    Reply
    • Amanda @ .running with spoons.

      January 23, 2017 at 11:09 am

      Honey would work totally fine, Jackie! I often use them interchangeably without any problems.

      Reply
  2. Carmen Garside

    January 12, 2017 at 8:38 pm

    These look so good! I’m going to try them with frozen blackberries because I have a bag in the freezer. I wonder if you warmed the almond butter a bit before dropping on top if it would be easier to swirl? I know what you mean about some people swirl like masters but I think yours look great too!

    Reply
    • Amanda @ .running with spoons.

      January 14, 2017 at 1:18 pm

      If your almond butter is a little on the stiffer side, then it’d definitely help to warm it up. I hope you like them, Carmen!

      Reply
  3. Luiza Kensell

    October 17, 2016 at 2:59 am

    Strawberries and Peanut Butter? YES, PLEASE!
    Great recipe, I’m going to try it this weekend! Thank you!

    Reply
  4. Alexa

    September 13, 2016 at 9:24 pm

    Honestly I just ate the batter with the almond butter mixed in all the way with the jam drizzled on top omg so good!!..and I added some cinnamon too..perfect for breakfast or dessert when you’re not on the go!(basically homemade oatmeal)

    ★★★★★

    Reply
  5. Arman @ thebigmansworld

    June 18, 2016 at 3:39 am

    I’ve been loving the AB and jelly combo lately- Although I tried using chia jam for these cups and they didn’t work great..BUT another non chia made variety was amaze.

    Reply
  6. Kathryn

    June 8, 2016 at 2:12 pm

    “The Loathsome Legume”–it sounds like the name of a food blog! Albeit a slightly dark one. 😉

    Reply
  7. [email protected]

    June 7, 2016 at 7:18 am

    I don’t think your swirling skills are half bad. In fact, I’d say I’m suitably impressed. I’m also psyched for those organic local strawberries. I’ll be ordering some from my CSA, which starts this week!!

    Reply
  8. Sarah @ Making Thyme for Health

    June 6, 2016 at 8:20 pm

    Hello beautiful! These bars are gorgeous! I agree that everything is better with almond butter (or peanut butter). Thinking about it combined with the strawberries and banana is making my mouth water like crazy. Why can’t I be your neighbor?! 😉

    Reply
  9. Erin @ Erin's Inside Job

    June 6, 2016 at 11:10 am

    Omg. Gurrrrl these are so fancy. I LOVE AB and jelly together.

    Reply
  10. Sarah | Well and Full

    June 5, 2016 at 1:54 pm

    Now I have the peanut butter jelly time song stuck in my head!! Ahhhh! 😉

    Reply
    • Amanda @ .running with spoons.

      June 5, 2016 at 2:02 pm

      If it’s any consolation, that was me all day yesterday 😆

      Reply
  11. Rachel @ athleticavocado

    June 5, 2016 at 12:53 pm

    yes to homemade chia jam! It does taste sooooo much better than regular jam and is worth the extra few minutes. AB, jelly and banana bread sound like the combo of my dreams <3

    Reply
    • Amanda @ .running with spoons.

      June 5, 2016 at 2:04 pm

      I’m such a sucker for banana. I literally try to squeeze it in to all my recipes.

      Reply
  12. Alison @ Daily Moves and Grooves

    June 5, 2016 at 8:18 am

    Everything [sweet] tastes better with peanut butter. Everything [savory] tastes better with sriracha! With some exceptions of course 😉
    These are just brilliant. My favorite classic combo with my favorite fruit baked good <3

    Reply
    • Amanda @ .running with spoons.

      June 5, 2016 at 2:00 pm

      Now here’s an important question… Does PB taste good with sriracha??

      Reply
  13. rainiila

    June 4, 2016 at 6:29 pm

    Oh my lorddddd I can’t wait untill I can get to make these!!! They look so totally divine!!!

    Reply
    • Amanda @ .running with spoons.

      June 5, 2016 at 2:00 pm

      I hope you like them!

      Reply
  14. Jess @ Keeping It Real Food

    June 4, 2016 at 12:17 pm

    Gorgeous! I don’t usually eat bars that often in my day-today life (in my head, they never make me feel full), but I could totally see myself cutting these into mini pieces and eating them crumbled over yogurt. Weird, maybe, but I wish I was eating that right now!

    Reply
    • Amanda @ .running with spoons.

      June 5, 2016 at 2:00 pm

      I’ve done that with bars before! I do it with muffins and cookies too.

      Reply
  15. [email protected] a Dash of Cinnamon

    June 4, 2016 at 11:00 am

    Dang girl these look amazing!

    Reply
    • Amanda @ .running with spoons.

      June 5, 2016 at 1:59 pm

      Thank you!

      Reply
  16. Alysia at Slim Sanity

    June 4, 2016 at 10:31 am

    Lol! I think your swirls look great 😉

    Reply
    • Amanda @ .running with spoons.

      June 5, 2016 at 1:59 pm

      Thanks lady!

      Reply
  17. suzysuzyheather

    June 4, 2016 at 7:17 am

    These look amazing, Amanda! My favourite jam is blackberry, and Andrew’s is marmalade. I tease him about that because I thought only anyone over 70 liked marmalade. I think it’s a British thing though.

    Reply
    • Amanda @ .running with spoons.

      June 5, 2016 at 1:59 pm

      For whatever reason, every once in a while I’ll get a craving for marmalade 😆 Don’t know where it comes from, but it’s not that easy to find!

      Reply
  18. Liz @ I Heart Vegetables

    June 4, 2016 at 6:35 am

    Wow those sound delicious, and they look beautiful!! This would be a perfect breakfast on the go 🙂

    Reply
    • Amanda @ .running with spoons.

      June 5, 2016 at 1:58 pm

      Thanks Liz!

      Reply
  19. Michele @ Paleorunningmomma

    June 4, 2016 at 5:29 am

    You perfected that almond butter swirl here – you must teach me! Strawberry is probably my favorite since it’s so classic. But I love cherry once in a while too 🙂

    Reply
    • Amanda @ .running with spoons.

      June 5, 2016 at 1:58 pm

      I literally just threw little clubs on top and used a toothpick to swirl it around. No fancy business here.

      Reply
  20. Kayla @ Blondes Have More Run

    June 4, 2016 at 5:29 am

    Ahh this would totally cure a pb&j craving! Can’t wait to try this recipe!

    Reply
    • Amanda @ .running with spoons.

      June 5, 2016 at 1:57 pm

      I’d love to know how you like it, Kayla!

      Reply

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Amanda

I'm Amanda - health coach, cookbook author, recipe developer, photographer, makeup junkie, and the blogger behind Running with Spoons - a blog dedicated to proving that healthy snacking doesn't have to be tasteless or boring, one delicious recipe at a time. More about Amanda →

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