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Banana Nut Snack Bars. Vegan Glutenfree Recipe

July 29, 2014 By Richa 29 Comments

One of my favorite snack food bars, Banana nut bars from odwalla suddenly were out of stock everywhere for 2 months or so. And I started snacking on nuts on the road or everyday snack time. Too many nuts and me do not go well together. Breakouts and jiggly arms. nuff said. 

So I decided I needed to make some snack bars. So here are these snack bars. Bananas, Oats, Dates, walnuts, cashews, hemp, spices. done. 

Make a batch and keep these handy. I kept these very simple. You can add in other dried fruit like cherries, apricots, strawberries, blueberries etc. Add other seeds and nuts. 

These granola bars are refined sugar free, can be made oil-free.

Vegan Banana Nut food bars

More food/protein Bars and snacks. all GF 
Super Seed Chocolate Protein bars
Mojito Snack balls. with or without alcohol
Nut Butter Chocolate Chunk Protein bar



Banana Nut Bars
Allergen Information: Free of Dairy, egg, corn, soy, gluten, yeast, refined sugar. Can be made oil-free and nut-free

Makes 8 – 10 4 inch by 1.5 inch bars 
Ingredients: 
3 ripe bananas
1 tsp vanilla extract
1/8 tsp sea salt
1/2 tsp cinnamon
1/8 tsp cloves powder
a generous pinch of nutmeg
2 tsp coconut oil
2 cups old fashioned Oats (use certified gluten-free if needed)
3/4 to 1 cup dates (depends on how sweet you like the bars)
3/4 cup walnuts or use a combination of walnuts and cashews (use a combination of seeds to make nut-free)
1/4 cup hemp seeds

Method:
Preheat oven to 325 degrees F.
In a bowl, mash the bananas and mix in the vanilla, salt, cinnamon, cloves, nutmeg and oil.
In a food processor, add oats, walnuts, dates and hemp seeds and pulse to make a coarse mixture. you can keep it chunky by adding chopped nuts later. 
Add this to the banana mixture a cup at a time and mix. Add more oats if needed. 
Press the mixture onto parchment lined sheet into a 1/4 inch thick rectangle.
Bake for 20 minutes. Rotate the baking sheet and bake for another 7 to 10 minutes or until golden on the edges and dry to touch in the center. Let cool completely before slicing.
Store in the refrigerator for upto a week or freeze. 

Use other dried fruit like cherries, apricots, strawberries, blueberries etc for variations. 

Filed Under: gluten free, snack, soy free Tagged With: bar, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Smoky Lentil and Sweet Potato Tacos. Vegan Recipe
Chickpea Chorizo, Quinoa Shells in Tomato sauce. Vegan Glutenfree Pasta Recipe »

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  1. Casey M. says

    July 29, 2014 at 5:29 am

    Oh, this looks so tasty! Are the hemp seeds just there for nutrition (as opposed to binding)? Could I do half flax seed, half hemp?
    Thanks!

    Reply
    • Richa says

      July 29, 2014 at 6:31 am

      sure use any seeds or nuts. the banana binds everything.

      Reply
  2. Sowmya Sundararajan says

    July 29, 2014 at 7:44 am

    Beautiful clicks Richa

    Reply
  3. Sheetal Lamba says

    July 29, 2014 at 12:10 pm

    Hey Richa ..nice recipe!! I wanted to know if there is any alternate ingredient for oats. Oats doesn’t suit me. Thanks.

    Reply
    • Richa says

      July 29, 2014 at 4:01 pm

      Hi sheetal,
      You can add dried coconut flakes, more of the nuts and seeds and some flour of choice. Add enough so the mixture is stiff not too sticky mix. then press into a parchemnt lined sheet or pan and bake.

      Reply
    • Richa says

      July 29, 2014 at 4:03 pm

      you can also add some rice krispies or other cereal

      Reply
  4. HappyForks.com says

    July 29, 2014 at 7:25 pm

    So perfect snack. Especially for people on diet who must eat something sweet but still healthy. There is also great idea for people who don’t have time to eat breakfast at home. They can buy only some yogurt or milk and nutritious breakfast is ready. Your recipe give us also vitamin B1 and B6, for more nutritional information you can chech HappyForks analyzer.

    Reply
  5. Shilpa Jadhav says

    July 31, 2014 at 7:05 am

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    Reply
  6. The Vegan 8 says

    July 31, 2014 at 7:45 am

    These look wonderful and sooo simple which I love! I really wish I liked bananas!!! 😫

    Reply
  7. Annie says

    July 31, 2014 at 4:05 pm

    I was an Odwalla bar FIEND for a long time, but I think I’ll take yours over theirs any day!

    Reply
  8. Corrin Radd says

    July 31, 2014 at 5:45 pm

    We made these for breakfast and loved them. Didn’t have hemp seeds so just added some ground flax.

    Reply
  9. Caitlin says

    July 31, 2014 at 5:51 pm

    banana and nuts are just the best combination. jumbo sized banana nut muffins were my favorite growing up- these are the perfect healthy alternative!

    Reply
  10. Lisa Whitson says

    August 1, 2014 at 1:26 am

    Can you clarify where to use the 2 tsp coconut oil. Thanks!

    Reply
    • Richa says

      August 1, 2014 at 1:33 am

      add it to the mashed banana

      Reply
    • Lisa Whitson says

      August 1, 2014 at 2:55 am

      Thank you so much!!!! I have a batch in the oven now. I cannot wait to try them. They smell yummy.

      Reply
  11. Anonymous says

    August 4, 2014 at 2:07 pm

    Looks amazing! Thank you for your gf options! =)

    Reply
  12. Danielle Rose says

    September 8, 2014 at 1:47 am

    I made these this morning and even though I don’t have the biggest sweet tooth ever, I wanted them to be a wee bit sweeter. I put a honey glaze (could perhaps do agave for vegan) on top and that helped a lot, but next time I think I will add some honey to the batter. Also, I also put 3/4 cup dates, rather than a full cup so increasing that in the future could help too! All in all, a great base recipe and I will experiment until I get it just the way I’d like. I’m thinking adding some shredded coconut would be divine too! Thanks!! 🙂

    Reply
  13. Nacha says

    September 24, 2014 at 4:31 pm

    This is the easiest snack bars recipe i’ve found so far! I’ll try make them but my question is, how long do you think they’ll last in the freezer? D o you think i could replace the oats for, let’s say, chickpea or rice flour? Or will they make the batter too sticky? GF oats are just impossible to find where i live 🙁 …

    Reply
    • Richa says

      September 24, 2014 at 5:12 pm

      Try it with rice flour. Make a smaller batch to see how it does and if you like the texture and taste. chickpea flour will make it taste beany and bitter.

      Reply
  14. Jennifer Houghton says

    September 25, 2014 at 9:52 pm

    Just made these and they are delicious! What I love about your recipes, besides the tastiness and healthiness, is the flexibility – if I don’t have an ingredient it still works to sub another – this time I subbed flax seed for hemp seed.

    Reply
    • Rachel says

      November 30, 2014 at 8:12 pm

      Hi Richa, thank you for all of your great recipes. I have this in the oven now and am looking forward to it! I am also looking forward to your cookbook!

      Reply
  15. Nadine says

    April 5, 2015 at 8:12 pm

    Do you by chance have an option that uses quinoa rather than oats? Can quinoa (cooked or uncooked) be substituted?

    Reply
    • Richa says

      April 5, 2015 at 9:57 pm

      you can use toasted or cooked quinoa. with cooked quinoa, store the bars in the refrigerator for upto 5 days.

      Reply
  16. Rachel Page says

    May 21, 2015 at 2:19 am

    I made this yesterday and the flavors are great but it’s more chewy biscuit than moist brownie.

    Reply
    • Richa says

      May 21, 2015 at 8:36 am

      yes it is chewy depending on how long it is baked. to make it biscuity, add some balking powder.

      Reply
  17. Susan Sparkes says

    April 23, 2019 at 1:20 am

    These were yum. Definite good replacement for something like Nakd bars in the UK. Much moister than a flapjack as fruit and oats, rather than oats and fruit, and banana as the binder instead of oil or butter type spread. Really yum. May have to make double next time and freeze half. Will be spreading the word amongst my cycling buddies as with hemp seeds in, these are high in protein. Also think some of them would add vegan protein powder. Their size means they are easy to carry in a jersey pocket for a healthier sugar boost on longer rides.

    Reply
    • Richa says

      April 23, 2019 at 10:28 am

      thanks!

      Reply
  18. Maneesha says

    March 3, 2020 at 12:30 pm

    So delish!! I made these after I made your most recent caramelized banana bars, and I love these both!! So healthy!

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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