These frosted banana bars are moist, fluffy, and packed full of banana flavor! If you are looking to use up those ripe bananas lying around but aren’t in the mood for banana bread, this is the perfect recipe for you! Frosted banana bread bars are gluten-free, dairy-free, refined sugar-free, and paleo-friendly and can be topped with my homemade Paleo Cream Cheese Frosting or store-bought frosting!
Frosted banana bread bars were a staple at any get-together or potluck when I was growing up. My grandma would make them, every single time and there was never a bar left behind. I swear our family and friends would be fighting for the last one. They were more moist and dense than banana bread and the frosting made them feel extra decadent, while not being too sweet. Almond flour gives these banana bread bars the best texture, I still can’t get over it!
The funny thing is, i’m not even a big banana fan. I know, unpopular opinion, but i’ll never really go first for a banana dessert. UNLESS it’s these bad boys! Since going dairy and gluten-free, I haven’t had them in years and knew I had to create a Dani’s Healthy Eats version! Mine are gluten, dairy, and refined sugar-free. They come together in one bowl (or food processor) with just a handful of wholesome ingredients! The whole family will love!
If you’re looking for a recipe to use up ripe bananas, besides banana bread, these bars are the perfect treat for you! They’re like banana bread in cake-form but even better.
Frosted banana bars recipe video
Why you’ll love this recipe
- Banana bread bars come together in one bowl or food processor – they are quick, comforting, and fun to make!
- These bars are gluten-free, dairy-free, grain-free, and refined sugar-free.
- The texture is incredible – moist, dense, & fluffy, all in one!
- They taste even better the next day, after being chilled, making them a great make-ahead dessert.
- Perfect dessert for birthdays, picnics, potlucks, or other get-togethers!
- Made with just a handful of wholesome ingredients!
How to make frosted banana bars
Full recipe & measurements are in the recipe card below!
Equipment
- Mixing bowl or food processor/blender: I love making the banana bread batter in the food processor as it makes the process even easier! This is my favorite food processor!
- Spatula
- 8×8 Baking Dish
Ingredients
- Almond flour: Cashew flour will work as a 1:1 substitute. Tiger nut flour works as a 1:1 substitute for a nut-free option!
- Bananas: The spottier, the better! You’ll want your bananas to be spotty, brown, and extra ripe to ensure the bars get tons of banana flavor and sweetness!
- Maple syrup & Coconut Sugar: I like to use a mixture of both to really add a lot of flavor to the bars. You can use another granulated sweetener, like brown sugar in place of the coconut sugar. If you want to JUST use maple syrup, leave out the coconut sugar and up the maple syrup to 1/3 cup.
- Eggs: 3 eggs are used in these bars to get a super moist outcome. I have not tried egg substitutes and can’t say whether they’d work or not 🙁
- Coconut oil or grass-fed butter: You can use avocado oil, vegan butter, etc.
- Pantry staples: Vanilla extract, sea salt, cinnamon, baking soda, lemon juice
- Frosting: You can make homemade frosting or use store-bought. I love Miss Jones baking for a better-for-you store-bought option! They are organic and made with quality ingredients. I left a paleo “cream cheese” frosting option in the recipe card below (it’s dairy-free!).
Steps to make frosted banana bars
- In a mixing bowl or food processor, combine all of the banana bread bar ingredients, processing or mixing until well combined and no lumps remain.
- Spread the batter in a parchment paper-lined 8×8 baking dish. Bake in the preheated oven at 325F for 20-22 minutes, until the edges are golden brown and the center is pretty firm to touch. Don’t over-bake as the bars will dry out!
- Once the bars have cooled, gently frost them. Then, cut into bars.
pro Tips for this recipe
- Use extra ripe bananas! The more brown and spotty, the better. This will ensure the bars turn out extra moist, sweet, and flavorful.
- Don’t over-bake! The center should feel pretty firm to touch and the edges should be slightly golden. Some slight cracking on the top may occur, that’s okay!
- Banana bread bars are just as great next-day, after being chilled in the fridge. Sometimes I think the flavor is even better after being chilled for a few hours! This makes them a great make-ahead dessert.
- Let the bars cool COMPLETELY before frosting to prevent the top from crumbing.
- These are perfect as-is, or you can top them with fresh banana slices, a sprinkle of cinnamon, drizzle of paleo caramel or whipped honey, or even drizzle over melted white chocolate!
More healthy Banana recipes to try
- Snickers banana bread (paleo)
- Cinnamon swirl banana bread with streusel
- Blender banana coffee cake muffins
- Banana caramel cookies
- Healthy banana pudding (vegan & gluten-free)
- Banana foster chia pudding
- Homemade oatmeal creme pies (not banana but delish!)
If you try this recipe & love, it’d mean the world to me if you left a star rating and review below and tagged me in your creations on instagram @danishealthyeats!
Frosted Banana Bread Bars (Gluten-free)
Ingredients
Banana bars
- 3 cups almond flour or tiger nut flour for nut-free
- 1 cup mashed banana (make sure they're EXTRA ripe)
- 1/4 cup maple syrup
- 2 tbsp coconut sugar or brown sugar *can omit & sub a total 1/3 cup maple syrup
- 3 eggs, room temp
- 2 tbsp melted coconut oil, grass-fed butter, or avocado oil
- 1 tsp baking soda
- 1/2 tsp lemon juice
- 1 1/2 tsp vanilla extract
- 1/2 tbsp cinnamon
- good pinch of sea salt
Homemade Paleo "Cream cheese" Frosting
- 1/2 cup cashew butter
- 1/2 cup milk, of choice (i used cashew)
- 1/2 cup THICK coconut yogurt (I like CocoJune or Culina)
- 1/4 cup maple syrup or honey
- 3-4 tbsp lemon juice
- 2 tsp vanilla extract
- good pinch sea salt
- 1/4 cup coconut oil, melted & cooled
Store-bought frosting
- 1 container Miss Jones Frosting (buttercream or cream cheese) *or other store-bought frosting, of choice
Instructions
- Preheat oven to 325F. Line an 8×8 baking pan with parchment paper. You can also use a 9×9 if that's what you have!
- In a food processor or mixing bowl, combine all of the ingredients. Process or mix until well combined and no lumps remain. Pour the batter into the pan.
- Bake for 22-25 minutes or until the edges are lightly golden and the center is set. You don't want to over-bake, as this will dry out the bars. Once done, remove from the oven and let cool completely. I like to leave mine out on the stove for 10 minutes and then transfer to the fridge to speed it up (I also feel as though they become more moist in the fridge!)
- Once completely cooled, gently spread the frosting over the bars. Cut into slices and enjoy! Store leftover bars in an air-tight container in the fridge. You can always heat them up for a few seconds prior to eating if you'd like!
Homemade paleo frosting
- Simply add everything to a high powered blender, blending until completely smooth, scraping down the sides as needed. Taste & adjust as you'd like!
Video
Notes
- Don’t over-bake! The center should feel pretty firm to touch and the edges should be slightly golden. Some slight cracking on the top may occur, that’s okay!
- Banana bread bars are just as great next-day, after being chilled in the fridge. Sometimes I think the flavor is even better after being chilled for a few hours! This makes them a great make-ahead dessert.
- Let the bars cool COMPLETELY before frosting to prevent the top from crumbing.
- These are perfect as-is, or you can top them with fresh banana slices, a sprinkle of cinnamon, drizzle of paleo caramel or whipped honey, or even drizzle over melted white chocolate!
