blueberry banana bread bars (vegan, no added sugar)

I love hard-working recipes – especially ones that can work as breakfast, dessert or a snack! And these blueberry banana bread bars are perfect for all three.

I have a particular soft spot for these since it’s one of the first recipes I tried (thanks to the inspiration of Angela’s muffin tops recipe at Oh She Glows) that didn’t require any added sugar. And didn’t end up a yucky gummy mess which can happen when you remove the dairy and the added sugar.

These blueberry banana bread bars are just one of the recipes featured in my 7-day plant-based refresh which you can sign up to receive for free here.

Not only do these offer a delicious way to use overripe bananas, but they are easy to make and can be made gluten free by using certified gluten free oats. Since they’re crowd pleasers, I’ve often brought them to potlucks and brunches.

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Blueberry Banana Bread Bars

Prep Time

15 mins

Total Time

30 mins

 

A versatile recipe that can be eaten as breakfast, dessert or a snack and is crowd-pleaser. Free of added sugar and can be made gluten free with the use of gluten-free oats.

Course: Breakfast, Dessert, Snack

Author: Andrea Anderson

Ingredients

• 2 large bananas
• 1/2 c. date paste
• 1/4 c. coconut oil
• 2 c. rolled oats gluten free if needed
• 1/4 c. unsweetened shredded coconut
• 1 tsp. vanilla
• 1 tsp. cinnamon
• 1 tsp. baking powder
• 1/2-1 cup fresh or frozen blueberries

Instructions

1. Preheat oven to 350 degree F.

2. Add bananas, date paste and coconut oil to a food processor and blend well.
3. Add the oats, coconut, vanilla, cinnamon and baking powder and blend well.
4. Press mixture into a greased 8×8 glass baking dish, then top with blueberries, gently pressing the berries into the batter.

5. Bake for 15-20 minutes or until edges are lightly browned and the middle is firm, but yields slightly to the touch.

6. Cool then cut.

Recipe Notes

If doubling the recipe, you will probably need to break up the steps further. Here’s what I do: First, coarsely blend all the oats and set aside in a large bowl. Then blend other ingredients per instructions above (without the oats). Next, stir the blended ingredients together with the oats in a large bowl. Continue with steps 4-6. I think this recipe works best with ripe to slightly overripe bananas.      *     If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using. 

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• Click here for my favorite food processor
• Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
• Unsweetened shredded coconut: If you have a Whole Foods or natural foods store near by, check the bulk section! Or get it here.