Soft and moist, these Banana Bread Bars are the perfect gluten free afternoon treat or lunch box snack. Loaded with nourishing ingredients, they are quick to make and are pretty foolproof. I find these are the perfect way to use up those spotty ripe bananas sitting in my fruit bowl! You know the ones…
Basically, these are banana bread made into easy-to-eat bars. Super convenient and insanely delicious, I love these banana blondies warm, cold, or at room temperature. They don’t last long in my house! They’re an easy dessert for a crowd, great frosted or with a scoop of vanilla ice cream and some sliced fresh banana.
Here are a couple of my favorite Gluten Free Desserts for you to try. For more bar recipes, try these Banana Oatmeal Bars (Gluten Free, my Strawberry Crumble Bars and my 15 Minute Popcorn Bars.
Why you’ll love this gluten free recipe
Everyone LOVES them. I’m yet to meet anyone who doesn’t ask for a second one. They’re that good. This one bowl recipe makes very little mess, and as you know, I’m a low mess kinda girl. I’m obsessed with their moist and tender crumb – their cake-like consistency is outrageously delicious.
These Banana Bread Bars have a rich, banana flavor that is so good. Sweet and nutty, they are quick and easy to make. No crazy skills needed – anyone can make these. They are ideal for potlucks and gatherings and are freezer friendly.
Ingredients and substitutions
Bananas: Use ripe bananas with plenty of brown spots for the best natural sweetness and soft texture. The riper, the better!
Peanut butter or nut butter: Creamy peanut butter gives a rich, nutty flavor, but feel free to swap in almond butter, cashew butter, or a seed butter for a nut-free option. Natural, unsweetened varieties work best.
Maple syrup: Adds natural sweetness and moisture. You can substitute honey or agave if preferred.
Any milk or plant-based milk: Use whatever milk you have on hand—almond, oat, soy, or dairy milk all work well to bring the banana blondies batter together.
Gluten free flour: Choose a good quality gluten-free all-purpose flour blend. A 1-to-1 baking flour with xanthan gum works best for structure and texture.
Brown sugar: Adds extra sweetness and helps with softness. Light or dark brown sugar both work, with dark brown sugar giving a deeper flavor.
Baking powder and baking soda: These work together to help the bars rise and stay light.
Chocolate chips or vegan chocolate chips: Stir in your favorite chocolate chips for a melty, indulgent touch. Use vegan chocolate to keep the bars dairy-free.
Directions (step by step)
Preheat the oven: Preheat your oven to 350F and line a 9×9 inch baking dish with parchment paper to prevent sticking.
Mix the batter: In a large bowl, combine the mashed bananas, peanut butter, maple syrup, milk, gluten-free flour, brown sugar, baking powder, and baking soda. Stir well until the batter is smooth and lump free.
Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 20 to 25 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean.
Add chocolate chips: Remove the bars from the oven and sprinkle chocolate chips over the top while they’re still warm. Let them sit so the chocolate melts slightly.
Cool and serve: Let the bars to cool for at least 15 minutes before slicing and serving them. They’ll firm up as they cool.
Expert tips and tricks
For extra sweetness, use very ripe bananas with plenty of brown spots.
Natural, unsweetened peanut butter works best for a creamy texture.
Don’t overmix the batter. Stir just until everything is combined to keep the bars soft and tender.
Want a little crunch? Sometimes I’ll add chopped nuts or seeds to the batter before baking.
Storage and meal prepping
I always let the bars cool before storing, at least to room temperature. Keeping them in an airtight container at room temperature for up to 3 days will keep them lovely and fresh.
You can also keep these in the refrigerator, in an airtight container, for up to 5 days. These bars also freeze really well. The banana blondies will also freeze beautifully for up to 2 months.
Variations
Banana bread bars with nuts: For extra texture, stir chopped peanuts, pecans, or walnuts into the batter before baking. You can also sprinkle some on top.
Chocolate chip: Switch up the chocolate by using white chocolate chips, mini chocolate chips, sugar-free chocolate chips, or semi-sweet chips.
Banana bread bars with frosting: For some richness, let the bars cool completely, then spread your favorite frosting on top. Cream cheese frosting or a simple glaze with powdered sugar and milk is so good. Banana bread bars with cream cheese frosting is an easy way to dress up this recipe.
Cozy spices: Add a dash of cinnamon or nutmeg to the batter for cozy, spiced banana bread bars.
Maple drizzle: Sometimes, I’ll add a little extra maple syrup over the finished bars.
FAQs
Can these bars be made in a 9×13 baking dish?
Yes, they can. Keep in mind that they will be thinner, and the baking time will need to be adjusted.
Can I use anything else besides bananas?
If you’re just short on bananas, you can supplement the rest with sweetened or unsweetened apple sauce. I suggest using at least one banana, as applesauce can be a bit watery. You can also use mashed sweet potato.
How do I make these vegan?
To make these Banana Bread Bars vegan, use vegan chocolate chips and aplant based milk.
How do I make these banana blondies nut free?
To make your banana bars recipe nut free, use tahini instead of nut butter.
Can I use another nut butter?
Yes, any will work in these gluten free banana bread bars.
Looking for more gluten free recipes
Banana Bread Bars (Gluten Free)
Ingredients
- 2 tbsp any milk or plant-based milk
- 2 bananas mashed
- 1/2 cup peanut butter or nut butter
- 3 tbsp maple syrup
- 1/2 cups gluten-free flour
- 1/4 cup brown sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- chocolate chips or vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper. This makes it easy to lift the bars out once they’re baked and helps prevent sticking.
- In a large mixing bowl, combine all of the ingredients—mashed bananas, peanut butter, maple syrup, milk, gluten-free flour, brown sugar, baking powder, and baking soda. Stir everything together until the mixture is completely smooth and no lumps remain. Take a minute to scrape down the sides of the bowl to make sure everything is well incorporated.
- Pour the batter into your prepared baking dish, spreading it out evenly with a spatula so the bars bake uniformly.
- Bake in the preheated oven for 20 to 25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Remove from the oven and immediately sprinkle chocolate chips over the warm bars. Let them sit for a few minutes so the chocolate chips melt slightly on top.
- Allow the bars to cool in the pan for at least 15 minutes before slicing and serving. The bars will firm up as they cool, making them easier to cut. Enjoy!
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