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}
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
-
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. 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), 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
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Want More Egg Free + Paleo Desserts? Try One of These!
Triple Chocolate Fudge Brownies
Best Chewy Chocolate Chip Cookies
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Hi! We are not sensitive to eggs, so if I wanted to sub in eggs for for the flax egg – how many eggs would I need?
Thanks!
Pauline
Hi! Is the nutrition information for your recipes for the whole recipe or for a serving size?also thanks for your recipes my husband really loves them especially the chocolate chip cookies and biscuits 😉
Can I use an egg???
i’m sooo curious how this would be without any added sugar at all. idk enough about baking to know if having the weight of the sugar removed would throw this off haha. if anyone has an idea, lmk!
The texture seems the same as other bars with added sugar. And, with chocolate chips at least, they are still pretty sweet.
If I were to use egg, how many would you suggest? ?
Could you use 1 egg in sub for flaxseed egg?
THESE ARE AMAZING!! Thank you so much, I love making your recipes, they never fail. I used an egg instead of flax egg and they are the best banana bread/blonde I’ve ever had. My entire family loved them.
So easy and SO yummy. My entire family LOVED these and they don’t like many paleo sweets.
I think my going my new go to for a quick dessert.
Thank you!
I made this recipe according to your recipe tonight and they are delicious! What a great recipe! Thanks for sharing
is it possible to sub the almond flour for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour?
Hi! My batter was really dry and clumpy and my finished product was impossible to cut into bars- they ended up being really crumbly. I even double checked the recipe to see if I left something out or put too much of something else, but I didn’t see an error on my steps. Any idea what I did wrong?
Amazing!!! The whole family loves them!!! Thank you so much for creating these wonderful egg-free recipes!!!
I need to make these! Maybe for our staff meeting next week.
Love, love, love these. I’ve made them three times already. Thanks for your wonderful recipes. Keep them coming.
This looks great. Very nice.
Hello I’ve been trying to make these but they have been at times in the oven over 35 mins and when coming out still wet! The recipe says 22-25 mins at 350. I hate to keep wasting these ingredients but not sure why it’s not solidifying? My pan is just under 9inches and glass. Shouldn’t make a difference I bake everything in glass. Thank you!