Funfetti Banana Bread Bars
Combine a slice of moist banana bread and funfetti cake and you have these Funfetti Banana Bread Bars. Gluten free, dairy free, and with no added oil.
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Diet: Gluten Free
Servings: 12
Mixing bowls
8x8-inch baking pan
- 1 cup mashed ripe banana
- 2 large eggs
- 1/3 cup cashew butter
- 1/4 cup maple syrup
- 1/2 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1 cup almond flour
- 1/3 cup oat flour
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 1/4 cup sprinkles, plus more for topping
Preheat oven to 350ºF and line an 8x8 baking dish with parchment paper. Lightly coat with non-stick spray.Place bananas in a large bowl and use a potato masher or fork to throughly mash until the bananas are pureed. To the bowl with banana, add eggs, cashew butter, maple syrup, vanilla extract, and almond extract. Whisk well to combineAdd almond flour, oat flour, baking soda, and salt; stir to combine. Fold in sprinkles. Transfer batter to prepared baking dish, smoothing the top with a spatula. Scatter extra sprinkles overtop, if desired.Bake for 30 to 34 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool completely before slicing into 12 bars.
- Once the bars fully cool, store them in an airtight container at room temperature for up to 4 days.
- Freeze leftover bars in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight at room temperature before serving.
Serving: 1bar | Calories: 162kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 120mg | Fiber: 2g | Sugar: 9g