Olive Banana Bread Bars
These olive oil banana bread bars are light and fluffy, with the perfect amount of chocolate chips in every bite. They’re made with just 10 simple ingredients and come together so easily.
These bars are the perfect way to use up ripe bananas, and an easy snack to have around to pair with your cup of tea or coffee.
I used a combination of my favorite gluten-free baking flours, almond and oat flour, to get a soft, cake-like texture. They’re lightly sweetened with coconut sugar, and made with olive oil for the perfect flavor balance.
What you’ll need to make olive oil banana bread bars
- Spotty bananas– the more spots, the better! Brown bananas are the ideal bananas to bake with because they’re a lot sweeter.
- Eggs
- Coconut sugar or brown sugar
- Olive oil
- Vanilla extract
- Oat flour– you can make your own by blending whole oats until fine, but I prefer store-bought since its a lot finer
- Almond flour– super fine almond flour is my go-to when baking. It has a lighter texture and isn’t as grainy as course almond flour or meal
- Baking soda
- Salt
- Semi-sweet chocolate chips
How to store your chocolate banana bread
These banana bars are freezer friendly, so they can be prepared and stored in the freezer, fridge or on the counter.
- On the counter– if you plan on eating your banana bars rather quickly, it’ll stay fresh in an airtight container on the counter for 3 days.
- Fridge– If you wanted to enjoy it throughout the week, you can store it in the fridge for up to 1 week. Warm it in the microwave for a melt-in-your-mouth treat!
- Freezer– slice your banana bars and freeze them in an airtight container or bag for up to 3 months.
These bars are super easy to throw together, and make for the perfect little snack. I like to warm a slice in the microwave or toaster for a minute before eating so its nice and warm. You guys are going to love them!
More baked goods you’ll love:
Chocolate Banana Bread
Gluten-free Tahini Banana Bread
Cinnamon Banana Muffins
Olive Oil Banana Bread Bars
Ingredients
- 2 bananas (1 cup mashed)
- 1 cup oat flour
- 1/2 cup almond flour
- 1/3 cup coconut sugar
- 1/3 cup olive oil
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup chocolate chips
- Optional: 1/2 tsp cinnamon
- Flakey sea salt, to top
Directions
- Preheat the oven to 350 F
- In a large bowl, mash the banana well and whisk in the eggs, sugar, oil and vanilla until smooth.
- Add in the oat flour, almond flour, baking soda, salt and cinnamon if using and whisk until well combined.
- Pour the batter into a parchment lined 8 x 8 or 9 x 9 baking dish. Top with the chocolate chips
- Bake for 25-30 minutes, until the edges are brown and the top is firm to touch.
- Let cool completely and slice into 16 smaller squares or 12 larger ones. Sprinkle flakey sea salt on top if desired
- Store in air tight container on counter for 3 days, refrigerate for 1 week or freeze for 3 months
Delicious! One of the best GF banana recipes!! Really moist and doesn’t taste GF.
Thank you, Corey!!
Could this be made with another flour besides almond? We have a nut allergy.
Hey Jill, I personally haven’t tested this recipe with any other flour so I can’t say for sure
Healthy & delicious! Have already made this 2x.
Thank you, Ashley!