Grain-Free Banana Everything Bars are my go-to recipe when I only have one banana left. They are healthy, easy to make, and taste amazing fresh out of the oven. I often find myself with a random assortment of ingredients. The best thing about these bars, you can make them anyway you like.
This post first went live in November of 2014. It’s one of my most popular recipes. I refreshed it and re-posted it. Enjoy!
Have you ever wanted to bake something but only had a little of each ingredient? Yesterday I had one banana left, a little almond flour, a smidgen of almond butter, some left over coconut shreds … you get the point.
The good thing about having a small amount of various ingredients is that you can experiment and make it into something delicious. These bars have been such a huge hit for that fact. They are so incredibly simple (and you’ll see me say that a million times here) and they taste amazing. Kids and adults race for these bars.
These bars are made from a little bit of everything (hence the name) and are nutritious to boot. You start with the base ingredients and add in one to three other ingredients to make your preferred banana everything bars.
These bars are a hit with kids, they travel well, and make a great breakfast or a healthy snack. I’ve gotten such amazing response to these bars because of how easy and versatile they are.
My girls like split the batter into two, so they can add there own ingredients. When they do this, I fill half the pan with one girls batter, and the other half with the rest of the batter.
Sometimes I use two small pans, depending on the ingredients, because my youngest daughter daughter is intolerant to peanuts and my oldest daughters just loves peanut butter.
Can I use baking powder instead of baking soda?
Yes! I’s not a 1 to 1 but if you’re in a pinch you can use baking powder to help your grain-free banana everything bars. To substitute the baking soda with baking powder, use 4 teaspoons for every teaspoon of baking soda called for in a recipe. Just a heads up, baking powder is often cut with corn starch so depending on what kind you use it may not be considered grain-free.
A couple of tips for baking with Almond Flour:
- If you store almond flour in the Freezer, make sure to bring it to room temperature before you bake with it otherwise it will absorb too much moisture from the wet ingredients.
- Spoon your almond flour into your measuring cup, don’t scoop.
- Almond flour is not a 1-t0-1 for regular gluten-free flour or coconut flour.
If you make these Banana Everything Bars, please stop back by and let me know what you think!
The most important part of this cake is to follow the directions and use high quality ingredients, and to make sure you cook the bars until they are done in the center.
If you make these, drop a note and let me know what add-in’s you used. I’ve received so many lovely comments here and on my facebook page about these grain-free banana everything bars, and I love seeing your results. What did you add to your bars?
Hope you love these grain-free banana bars as much as I do!
For the base:
- 1 medium banana, overripe and smashed
- 2 tablespoons vegetable oil (or any oil you want to use)
- 1/4 cup honey
- 2 eggs, room temperature
- 1 1/2 cups almond flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
Add in 1-3 of the following:
- 1/2 cup raisins
- 1/2 cup gluten-free, dairy-free chocolate chips (I use Enjoy Life)
- 1/2 cup chopped pecans or walnuts
- 1/2 cup shredded coconut
- 1/4 cup nut or seed butter
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- Preheat oven to 350°F (180°C). Grease an 8″X8″ baking pan; set aside.
- Place all ingredients into a large mixing bowl and mix until combined. You don't need to separate the dry and wet ingredients for this recipe.
- Pour batter into your prepared 8"X8" pan. Bake for 22 - 25 minutes or until the top starts to darken and the center is set (always start with the lowest time).
- Remove from the oven and let cool completely before cutting. Store in an airtight container at room temperature.
Amount Per Serving:Calories: 3402 Total Fat: 262g Saturated Fat: 94g Cholesterol: 141mg Sodium: 3067mg Carbohydrates: 243g Sugar: 178g Protein: 61g