Ingredients
Scale
- For the crust and topping:
- 1 ¾ cups rolled oats
- 1 ¼ cups almond flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ⅓ cup melted coconut oil
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- For the banana filling:
- 3 ripe bananas, sliced
- 2 tbsp coconut sugar
- 1 tbsp butter or coconut oil
- 1 tsp cinnamon
- Pinch of salt
- 1 tbsp lemon juice
- 1 tbsp cornstarch or arrowroot powder
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 baking dish with parchment paper.
- Mix oats, almond flour, baking soda, cinnamon, and salt in a bowl. Add coconut oil, maple syrup, and vanilla. Mix until crumbly.
- Press ⅔ of the mixture into the pan. Chill while making the filling.
- In a skillet, cook sliced bananas with sugar, cinnamon, lemon, salt, and butter until caramelized (5–7 mins). Stir in cornstarch to thicken.
- Spread banana filling over the crust. Crumble remaining oat mixture on top.
- Bake for 25–30 minutes until golden. Cool completely, then slice into bars.
Notes
- Use spotty bananas for best flavor and natural sweetness.
- Store in the fridge up to 5 days or freeze individually for 2 months.
- Top with yogurt or drizzle with nut butter for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 9 g
- Sodium: 80 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg