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.