blueberry banana bread bars (gluten free option)

blueberry bars

In July and August, it’s become a family tradition to trek out to an organic blueberry farm 40 minutes from where we live. A bit of a hike, but being able to eat organic, locally grown berries almost year round makes the trip completely worth it (and the per pound savings offset the cost of gas…when you pick 13-15 lbs of berries at a time).

To help the berries last, we rinse them when we get home, pour them on a jelly roll pan, freeze, then bag them up and store them in the freezer. And save them for recipes like this…

The inspiration for these bars comes from this recipe at Oh She Glows (one of my favorite go-to sites for recipe ideas). From the first time I made them, they were an instant hit with family and friends and are a frequently requested recipe.

When making these for a crowd, I double the recipe and press it into a 15×10″ glass baking dish. Pressing the batter into a glass baking dish keeps the prep time to a minimum and it looks pretty with the blueberries sprinkled over top. If you are doubling the recipe, please see the recipe notes for a slight modification on adding and mixing the ingredients. Also, if you do not have a 15×10″ dish, try two 8×8″ glass baking dishes.

CLICK TO PRINT A PDF of the blueberry banana bread bars recipe

blueberry banana bread bars

Cook Time: 30-35 minutes

Keywords: bake food processor bread breakfast dessert snack low-sodium nut-free soy-free sugar-free vegan bananas dates oats blueberries


  • 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 c. blueberries


1. Preheat oven to 275 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 30-35 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 (I get mine at a middle eastern market), use 1 1/4 c. pitted Medjool dates.

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