Almond Butter Banana Bread Bars {Paleo, Vegan, One-Bowl}

These one-bowl almond butter banana bread bars are a simple and totally delicious treat to make any time!  Great for snacks and dessert, they’re packed with good fats, banana flavor and dark chocolate.  Top them with an almond butter icing to take them to the next level!  Vegan, paleo, refined sugar free, egg free.

We’ve had lots of extra bananas lately and I’m always looking for new egg-free treats to bake since learning I’m sensitive to eggs.

Luckily, it’s pretty easy to make easy, healthy egg free treats when you’re using ingredients like bananas and your favorite nut butter.

These snack or dessert bars are made all in one bowl, have the best gooey texture and are packed with chocolate too!

To get really decadent and desserty, I topped them with a sweet almond butter icing that’s totally optional.

What You Need to Make Almond Butter Banana Bread Bars

The ingredients for these banana bread bars are simple, wholesome and of course delicious!  Here’s what you’ll need to prepare them.

• flaxseed
• water
• overripe bananas 
• almond butter, or other creamy nut or seed butter
• coconut sugar or maple sugar
• pure vanilla extract
• blanched almond flour 
• fine sea salt
• baking soda 
• chopped dark chocolate or chocolate chips
• 1/3 cup chopped nuts, optional
• dairy free milk

How to Make Almond Butter Banana Bread Bars

Mix the flaxseed with water and set aside for 10 minutes.  Preheat your oven to 350° F and line an 8 or 9” square metal pan with parchment paper on the bottom and up the sides.

In a large bowl, mash the bananas and whisk together with the almond butter, coconut sugar, and vanilla until smooth, then whisk in the flax “egg”.

Add in the almond flour, sea salt and baking soda and stir well to fully combine.  Fold in the chopped chocolate or chocolate chips, and the nuts, if using.

Transfer the mixture to the prepared pan and spread evenly.  Bake in the preheated oven for 22-25 minutes or until set in the center and golden brown on top.  

Allow the pan to cool completely on a wire rack.  The bars will be easier to cut when they’re completely cooled and even chilled for a little while.  

While they cool, make the icing.  Whisk together the powdered sugar (or sweetener, see below for tips!), nut butter, and 1 tbsp of the milk. 

Add another 1-3 tsp of milk if you want the icing thinner.  Icing can be drizzled on the bars when they’re mostly cooled, before cutting, or right before serving.  

How to Make Paleo Powdered Sugar

For this recipe, you can use store bought powdered erythritol or monk fruit sugar instead of making your own paleo powdered sugar, if you prefer.

If you decide to make your own, it’s easier than you might think!   Simply blend coconut sugar or maple sugar in a high speed blender until it reaches a powdery consistency. 

Use the blended sugar as you would powdered sugar for the icing recipe.  

Make sure you blend more than the recipe calls for, since you’ll measure the sugar after it’s in powdered form.

Can I Sub in a Different Nut/Seed Butter for These Bars?

Although these bars are titled “almond butter” banana bread bars, you can actually use any nut or seed butter you like.

Peanut butter would be delicious for a grain free, vegan option.  Sunflower butter, cashew butter, hazelnut butter, and even tahini would work well.

If you decide to use sunflower butter, note that you might find the inside turns green due to chemical reaction with the baking soda.  No worries, it’s totally safe though!

I hope you’re ready for these easy, delicious snack or dessert bars!  Grab your bananas, preheat the oven and let’s go!

Almond Butter Banana Bread Bars {Paleo, Vegan, One-Bowl}

Almond butter Banana Bread Bars {Paleo, Vegan}

These one-bowl almond butter banana bread bars are a simple and totally delicious treat to make any time! Great for snacks and dessert, they’re packed with good fats, banana flavor and dark chocolate. Top them with an almond butter icing to take them to the next level! Vegan, paleo, refined sugar free, egg free.

Author: Michele Rosen

Servings: 16 bars

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4.71 from 17 votes

Ingredients

• 1 flaxseed egg 1 Tbsp golden flaxseed meal + 3 Tbsp water
• 2 overripe medium bananas
• 1 cup almond butter or other creamy nut or seed butter
• 1/3 cup coconut sugar or maple sugar
• 1 tsp pure vanilla extract
• 2 cups almond flour
• 1/4 tsp fine sea salt
• 1/2 tsp baking soda
• 3/4 cup chopped dark chocolate or chocolate chips
• 1/3 cup chopped nuts optional

Icing:

• 1/2 cup powdered sugar make your own* or use monk fruit
• 2 Tbsp creamy nut butter
• 1-2 Tbsp dairy-free milk

Instructions

1. Mix the flaxseed with water and set aside for 10 minutes. Preheat your oven to 350° F and line an 8 or 9” square metal pan with parchment paper on the bottom and up the sides.
2. In a large bowl, mash the bananas and whisk together with the almond butter, coconut sugar, and vanilla until smooth, then whisk in the flax egg.
3. Add in the almond flour, sea salt and baking soda and stir well to fully combine. Fold in the chopped chocolate or chocolate chips, and the nuts, if using.
4. Transfer the mixture to the prepared pan and spread evenly. Bake in the preheated oven for 22-25 minutes or until set in the center and golden brown on top.
5. Allow the pan to cool completely on a wire rack. Bars will be easier to cut when they’re completely cooled and even chilled for a little while.
6. While they cool, make the icing. Whisk together the powdered sugar (or sweetener), nut butter, and 1 tbsp of the milk. Add another 1-3 tsp of milk if you want the icing thinner. Icing can be drizzled on the bars when they’re mostly cooled, before cutting, or right before serving. Store leftover bars covered in the refrigerator for up to 5 days.

Recipe Notes

*To make your own paleo friendly powdered sugar, blend coconut sugar or maple sugar in a high speed blender until it reaches a powdery consistency. You can also use store bought powdered erythritol or monk fruit sugar instead of making your own paleo powdered sugar.

Nutrition

Calories: 292kcal

Carbohydrates: 20g

Protein: 8g

Fat: 22g

Saturated Fat: 4g

Cholesterol: 1mg

Sodium: 95mg

Potassium: 252mg

Fiber: 5g

Sugar: 11g

Vitamin A: 16IU

Vitamin C: 1mg

Calcium: 95mg

Iron: 2mg

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