Super easy gluten free banana bars: nutrient-rich and delicious!
In an effort to avoid those pesky fruit flies, I’ve the adopted the habit of freezing bananas just after their peak of ripeness. I use frozen bananas in a variety of delicious recipes, such as: frozen sorbet, smoothies, banana bread, and waffles. However, our consumption of the frozen bananas must be less than our acquisition of bananas because my freezer was beginning to be overtaken by bananas. No problem, I cleaned out the freezer, put on my apron, and began experimenting. I grabbed a variety of wholesome ingredients, plugged in the food processor, and in no time at all, filled the kitchen with the smell and taste of these yummy banana oat bars. Enjoy them for breakfast, lunch, snacks, or dessert!
- 1/2 c pumpkin seeds
- 1/2 c sunflower seeds
- 1/4 c chia seeds, optional
- 1/4 c hemp seeds, optional 1/2 c almonds, chopped
- 1/2 c walnuts, chopped
- 1/2 c unsweetened coconut
- 1/4 c flax
- 3 c Old Fashioned oats
- 1 T cinnamon
- 1 t vanilla
- 8 oz organic dates, pitted
- 8 ripe bananas (if frozen, defrost them in the microwave)
- 1/2 c beet, optional (if frozen, defrost)
Preheat oven to 350 degrees and grease 2 large cookie sheets. Process nuts and seeds in food processor and transfer to large mixing bowl. Add coconut, flax, oats, cinnamon, and vanilla to mixing bowl. Process dates in food processor. Add bananas and beets and process until smooth. Mix all ingredients well. Pour mixture onto greased cookie sheets and spread evenly onto pan.
Bake at 350 degrees for about 45 minutes. Allow banana bars to cool on pan for about 5-10 minutes, then cut into squares using butter knife. Use a large spatula to transfer oat bars onto cooling rack to cool. Can be frozen in freezer safe bags. Banana bars are great for breakfast, lunches, snacks, and dessert. Enjoy!
Serve banana bars to a hungry crowd!