Everything you love about banana bread made into a grab-n-go breakfast bar! These gluten free bars are incredibly moist, undeniably delicious and FILLED with wholesome ingredients.
I have SO many emotions about these(!!).
It’s probably pretty clear that I have a deeply rooted obsession with banana bread. I get immense enjoyment out of my watching my bananas sit on the countertop all week while their skin becomes freckled with brown spots. Once the weekend rolls around, there’s a 99% chance you will be smelling some freshly baked bread or muffins emerging from my kitchen. It’s become a simple, yet comforting, weekend activity that I always look forward to.I first made these bars on a whim last weekend before we went to our favorite annual pub crawl in Tampa. I took them out of the oven right before we left without getting to taste them, but thought hey, incase I’m a walking zombie tomorrow morning (spoiler alert – I was), we at least have breakfast covered!
Welp, by the time we stubbled through the door that night, I had TOTALLY forgot about them and found myself BURSTING at the seams with excitement. I’m pretty sure I attempted to do some sort of gymnastics lunge into the kitchen to greet them with gawking eyes and a beer-filled belly. We proceeded to polish off the batch within the next 48 hours and there I was again, waiting for my damn bananas to ripen so we could go for round 2.
So what is it about these bars that makes them so magically delicious? Well, my friends, they are…
- SUPER duper moist thanks to the magic combo of bananas + almond flour. They basically melt in your mouth.
- Just sweet enough to satisfy cravings and to appeal to the kiddos!
- Studded with dark chocolate chunks and walnuts (helloo antioxidants and heart-healthy fats)
- Free of refined sugar and grains
- Super convenient for weekday morning breakfasts or snacks — just grab n’ go!
- DRIZZLED with dark chocolate, which is basically how everything should be finished off
- MADE IN ONE BOWL. Less dishes = less hassle.
Also, if I mayyy recommend popping one in the microwave for 10 seconds and then topping it with melty vanilla bean ice cream for dessert?? Trust me, it’s a whole new level of dreamy.The only thing left to do is stock up on a few bananas before the weekend so by the time Sunday rolls around, both you and I will be getting our baking game faces on. Weekday breakfasts/snacks/dessert = covered!
If you make this recipe, be sure to tag #dishingouthealth so I can see your beautiful creations!
- 2 large extra ripe bananas (~225 gms)
- 2 eggs
- ⅓ cup honey
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 1 cup oat flour
- ¾ cup almond meal
- 1 tsp baking soda
- Pinch of sea salt
- 3 tbsp dark chocolate chips or chunks
- 2 tbsp walnuts, roughly chopped
- **Chocolate Drizzle**
- 2 tbsp dark chocolate chips or chunks
- ¼ tsp coconut oil
- Preheat oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper and spray with non-stick cooking spray.
- In the bowl of an electric mixer, combine bananas, eggs, honey, coconut oil and vanilla extract. Beat on medium-high speed for 1-2 minutes until creamy. Add oat flour, almond meal, baking soda and sea salt and stir to combine. Fold in chocolate chips.
- Pour batter into prepared baking pan and sprinkle walnuts evenly overtop. Bake for ~25 minutes, inserting a toothpick in the center to check for doneness. Transfer to a wire rack to cool.
- Prepare chocolate drizzle by combining chocolate chips and coconut oil in a small microwave-proof bowl. Heat for 20 seconds, stir and heat for another 10-15 seconds, until chocolate is melted.
- Use a teaspoon to drizzle chocolate over cooled bars. Slice into 9-12 bars. Serve!
To ensure bars are gluten free, use certified GF oat flour (Bob's Red Mill)
Store covered at room temperature for 3-4 days. On day 3 or 4, it's best to pop them in the microwave for 5-10 seconds before enjoying.
Join the Conversation:
Do you have any weekend baking routines?
What is a non-negotiable for you in banana bread? Nuts? Chocolate Chips? Both?!