Imagine sinking your teeth into a decadent, moist bar that's not only incredibly delicious but also completely paleo and vegan-friendly. These Almond Butter Banana Bread Bars are about to revolutionize your snacking game, offering a perfect blend of rich, nutty flavors and sweet banana goodness. Whether you're a health-conscious foodie or just looking for a quick, nutritious treat, these one-bowl wonders will have you falling in love at first bite!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Paleo Vegan
Serves: 12 bars
Ingredients
- 2 ripe bananas
- 1 cup almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond flour
- 1/2 cup dark chocolate chips (dairy-free)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring the paper overhangs on two sides for easy removal.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they are completely smooth and no large chunks remain.
- Add the almond butter, maple syrup, and vanilla extract to the mashed bananas. Whisk together until the mixture is completely smooth and well combined.
- Sprinkle the baking soda and salt over the wet ingredients. Mix thoroughly to distribute evenly.
- Gently fold in the almond flour, stirring until just combined. Be careful not to overmix, as this can make the bars dense.
- Fold in most of the dark chocolate chips, reserving a small handful to sprinkle on top.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips on top.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let cool completely in the pan for at least 30 minutes. The bars will firm up as they cool.
- Using the parchment paper overhang, lift the bars out of the pan and transfer to a cutting board. Cut into 12 even bars.
- Store the bars in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.
Tips
- Use overripe bananas for maximum natural sweetness and moisture
- Make sure your almond butter is at room temperature for easier mixing
- Don't overmix the batter - this can lead to dense, tough bars
- Line your baking pan with parchment paper for easy removal and clean cutting
- Let the bars cool completely before cutting to ensure they hold their shape
- For extra decadence, use high-quality dark chocolate chips
- Store in an airtight container to maintain freshness and soft texture
- These bars can be frozen for up to 2 months if you want to meal prep
Nutrition Facts
Calories: 250kcal
Carbohydrates: 18g
Protein: 7g
Fat: 19g
Saturated Fat: 3g
Cholesterol: 0mg
