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 is one of my favorite snack bar recipes.
Ingredients for Banana Nut Snack Bars:
- Hemp Seeds
Substitutions for Banana Nut Snack Bars:
- To make these banana nut snack bars nut-free, replace the nuts with a combination of seeds.
- For more variation, add other dried fruit like cherries, apricots, strawberries, blueberries, etc.
- Make these snack bars with banana oil-free by omitting the coconut oil.
How to Make Banana Nut Snack Bars
These healthy banana oat bars come together really fast with the help of your food processor.
- Mash the bananas with all the spices and coconut oil.
- In your food processor, break up the oats, dates, walnuts, and hemp seeds (or add the chopped nuts and seeds later for a chunkier snack bar).
- Combine the two mixtures together.
- Then, press the banana snack bars onto a baking dish, bake for 30 minutes, and done!
Just make sure the snack bars cool completely before cutting, or else they will fall apart.
Make a big batch of these snack bars to keep handy! They store really well in the freezer, too!
More Food/Protein Bars and Snacks – all gluten-free
- No Bake Chocolate Almond Zesty Snack Bars, 2 Ways. Vegan Gluten Free
- No Bake Sunbutter Granola Bars
- Seedy Ginger Chocolate No Bake Granola Bars
Banana Nut Snack Bars
- 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
- 3/4-1 cup dates depends on how sweet you like the bars
- 3/4 cup walnuts or use a combination of walnuts and cashews, or a combination of seeds to make nut-free
- 1/4 cup hemp seeds
- 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, dates, walnuts, 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 a parchment-lined baking 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 up to a week or freeze for up to a month.
Editor’s Note: This post was originally published in July 2014 and has been updated for accuracy and comprehensiveness.