Banana Nut Bread Bars
In addition to making your whole house smell like a bakery, these banana nut bread bars are a perfect replacement for any meal. They're super yummy, filling, and satisfying.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 12 Servings
Ingredients
Dry
- 2 cups Pecan or Walnut Pieces
- 1 cup Almond Flour
- 1/2 cup Flaxseed Meal
- 1/2 cup Shredded Coconut (Unsweetened)
- 3 tbps Erythritol
Wet
- 1/2 cup coconut oil
- 4 tbps any sugar-free breakfast syrup
- 1/8 tsp banana extract (4 or 5 drops or to taste)
Instructions
- Preheat your oven to 350F and toast the nuts for about 9 or 10 minutes. Keep an eye on them after the 8 minute mark, they're easy to burn. Once fragrant and toasty, take them out immediately and set aside.
- While the nuts are toasting, combine the rest of the dry ingredients in a medium mixing bowl, combine with a whisk or fork.
- In a separate mixing bowl, combine the wet ingredients. Mix well.
- Add the nuts to the dry ingredients, mix.
- Add the wet ingredients to the dry ingredients and mix until thoroughly combined.
- Line the bottom of an 11" x 7" casserole dish with parchment paper. Press the mixture into place with a large spoon or spatula. To get it perfect, lay a sheet of plastic wrap over it and press with your fingers to get it as flat as you can.
- Bake for 20-25 minutes at 350F. Remove and let it cool to room temperature. Once cooled, cut into 12 even slices and leave in the casserole dish.
Chef's Notes
I like to keep these in the refrigerator until the day I take them with me since coconut oil can soften at room temp. But don't worry, they're fine if you'd rather keep them in the cupboard.
Nutrition Facts
Banana Nut Bread Bars
Amount Per Serving
Calories 314
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 12g75%
Sodium 12mg1%
Potassium 143mg4%
Carbohydrates 9g3%
Fiber 5g21%
Sugar 3g3%
Protein 5g10%
Vitamin A 9IU0%
Vitamin C 1mg1%
Calcium 49mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.