Vegan Banana Bread Bars - Healthy 'n Moist!
Thick squares of soft, super moist vegan banana bread bars. Softer than banana bread, but deliciously denser than banana cake, these banana bars are a delicious balance in between.
Servings: 16 bars
Ingredients
Wet Ingredients
- 3 medium very ripe bananas (1 cup + 2 tablespoons, mashed)
- ¼ cup melted coconut oil
- ¼ cup pure maple syrup
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 ½ cups oat flour
- ¾ cup finely ground blanched almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- ½ cup walnuts chopped
Instructions
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
- Peel bananas and add to a large mixing bowl. Using a pastry cutter (recommended), sturdy whisk or fork, mash bananas until mostly smooth. Add the coconut oil, maple syrup, flax egg and vanilla. Whisk until well incorporated.
- Add oat flour, almond flour, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in chopped walnuts.
- Pour batter evenly into prepared pan. Using a rubber spatula, smooth batter into an even layer.
- Bake for 32-44 minutes. Mine took 38 minutes. Test for doneness by sticking a toothpick into the center of the bars. The toothpick will come out clean when the bars are done. Cool in pan placed on a cooling rack for 30 minutes. Pinch parchment paper, lifting paper and banana bars onto cooling rack to cool completely, about 2 hours. Slice and enjoy.
Notes
Storing Instructions: Store banana bars in an airtight container at room temperature for up to 1 week. Keep away from sunlight and other heat sources.
Freezing Instructions: Store bars in a freezer-friendly container in the freezer for 1-2 months. Allow to thaw for 15-25 minutes at room temperature before enjoying.