Easy and nutritious, these Banana Protein Bars are flourless and vegan made without protein powder. Its freezer friendly and a favorite pre-workout energy booster snack.
I often like to add natural superfood proteins in my recipes to make them as wholefood and as organic as possible.
Bananas are always in abundance in my house because I have active kids. So, with leftover bananas, I often bake my banana brownies or sometimes I just blend banana shake.
Since, I am very particular about my exercises I constantly need protein snacks to fuel myself and so I made these vegan banana protein bars.
Why you will love these
- easy and one bowl
- vegan and flourless
- gluten free
- no added sugar
- freezer friendly
- only 7 ingredients
Ingredients
Ingredients notes
Banana – we need ripe bananas which means there should be brown spots on its skin. Do not use over ripe bananas in this recipe.
Almond flour – I have tested this recipe with hazelnut flour also and tastes amazing. However, almond flour is always easily available so I wanted to give both options to my readers to enjoy this banana protein bar recipe.
Chia seeds – these add protein and helps bind and fluff at the at same time.
Hempseeds – They adds protein sufficiently along with healthy fats and fiber in these homemade banana protein bars.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make
Firstly, with a food masher, I mashed the bananas along with vanilla extract in a large mixing bowl as smooth as possible. This take about 2-3 minutes.
Secondly, I stirred in soaked chia seeds for a nice thick base.
Next I added hempseeds to it and mixed it well until all the ingredients blended well.
Thereafter, I folded in almond flour, baking powder and salt. Then, I mixed it well into a thick batter.
Afterwards, I spooned it out in a prepared 8 inch square baking pan. Then, I shaped it according to the pan.
Henceforth, I placed it in the middle rack of the preheated oven at 325 degree Fahrenheit for 45 minutes.
Once done, I turned off the oven and let it rest in the warm oven for 1 minute.
Next, I took it out and placed it on a flat counter and let it cool. The cooling process also helps in firming up these banana bars.
When it was little easy to handle, I gently pulled out the parchment paper along with the baked banana protein bars and placed it on a flat working counter.
Once completely cooled at room temperature, I sliced it into 12 pieces and we enjoyed them.
My kids loved them as well and often enjoy for breakfast.
I like to fuel myself with it before my workouts.
Variations
Chocolate chips – after shaping the batter, sprinkle 3-4 tbsp dairy free chocolate chips over it and then bake.
Maple syrup – taste test the batter before shaping in the pan. If desired add 1-2 tsp maple syrup. Or after baking you may drizzle maple syrup on your slices just like pancakes.
Chocolate syrup – you may drizzle chocolate syrup on the baked banana protein bars and then slice. Or else you may slice and the drizzle chocolate syrup or melted chocolate on your piece as per your taste.
Storing
Room temperature – after slicing keep them in a container with a light lid at room tempreature for a day to enjoy.
Refrigerator – Once cooled and sliced at room temperature, refrigerate them in an air tight container for about 1 week. You may enjoy them as is or microwave for 10-15 seconds. You may oven toast for 3 minutes too.
Freeze – After completely cooling and slicing, store the banana bar slices in a Ziploc bag and freeze them for about 1 month. You may oven toast them for 5 minutes. For a softer protein bar you may microwave for 20-30 seconds.
Expert tips
- It is important to mash the bananas until they are liquidy for the batter to form as desired.
- Soak chia seeds until jelly like consistency so that the crunch is not too prominent in the final result.
These banana protein bars are made with whole foods and packed with nutrition like potassium, magnesium, protein, fiber and other vitamins and minerals. Hence, they are healthy and can be enjoyed every day.
These are different from the store bought ones. They are chewy but not hard. They are soft but firm. They have a pancake like texture but are firm like a protein bar.
They have a very prominent taste of banana and are moderately sweet. However, if you make these with variations as I have mentioned in this recipe, the sweetness varies. There is slight crunch form the addition of superfood seeds in these bars which is a complete delight and is satisfying.
More protein snacks
No Bake Protein Cookies
Raspberry Bars
Coffee Hemp Energy Balls
No Bake Oatmeal Protein Balls
This post may contain affiliate links which means that if you click on them and make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.
I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Banana Protein Bars (Flourless, Vegan)
Ingredients
- 3 large ripe bananas (brown spots on its skin but not over ripe)
- 1 tsp vanilla extract
- 2 tbsp chia seeds (soaked in 1/2 cup + 2 tbsp warm water)
- 3/4 cup hempseeds
- 2 cups almond flour (or hazelnut flour)
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven at 325 degree Fahrenheit and prepare an 8 inch square baking pan with a parchment paper.
- In a large mixing bowl, mash bananas with a fork or a food masher until its liquidy and well mashed. Should not have any lumps if possible. (This may take about 2-3 minutes). Stir in vanilla extract.
- In the same mixing bowl, stir in soaked chia seeds. Mix well so that mashed banana and chia seeds are well blended.
- Add hempseeds and whip it well with a spoon until smooth.
- Now, fold in almond flour or hazelnut flour, baking powder and salt. Mix it well with a spoon until a thick batter is formed.
- Spoon it out in the prepared baking pan and spread evenly throughout the pan with a flat spatula or with the back of a spoon.
- Then, Place the pan in the middle rack of the oven and bake it for 45 minutes. When done, turn off the oven and let it rest for 1 minute in the warm oven. Then, take out the pan and place it on a flat counter. Let it cool without disturbing.
- Gently, pull out the parchment paper along with the baked banana bar and place it on a flat working counter. Let it cool down to the room temperature completely. Then slice and enjoy!
Video
Notes
- Room temperature – after slicing keep them in a container with a light lid at room temperature for a day to enjoy.
- Refrigerator – Once cooled and sliced at room temperature, refrigerate them in an air tight container for about 1 week. You may enjoy them as is or microwave for 10-15 seconds. You may oven toast for 3 minutes too and let it cool.
- Freeze – After completely cooling and slicing, store the banana bar slices in a Ziploc bag and freeze them for about 1 month. You may oven toast them for 5 minutes and let it cool. For a softer protein bar you may microwave for 20-30 seconds and let it cool.
- Chocolate chips – after shaping the batter in the baking pan, sprinkle 3-4 tbsp dairy free chocolate chips over it and then bake.
- Maple syrup – taste test the batter and mix 1-2 tsp maple syrup in the batter if desired. Then, shape it in the baking pan and bake. Or after baking you may drizzle maple syrup on your slices just like pancakes.
- Chocolate syrup – you may drizzle chocolate syrup on the baked banana protein bars and then slice. Or else you may slice and then drizzle chocolate syrup or melted chocolate on your slice as per your taste.
- These banana protein bars are moderate sweet. If you plan to add any of the mentioned variations the sweet level will also change depending on your choices.
- The nutrition value will vary depending on your choice of variations in this recipe.Â
- They are soft but firm and chewy. However, its very different from store bought protein bars.Â
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