Looking for more high-protein snacks? Try my cookie dough protein bars, protein granola bars, homemade protein bars, and coconut protein bars next. If you’ve been wondering what to do with those sad browning bananas at the bottom of your fruit bowl, consider making my banana nut protein bars. Unlike store-bought ‘banana-flavored’ protein bars, mine actually contain bananas. They also have a healthy dose of protein, making them a no-brainer when you need a delicious, nutritious post-workout treat.
Why I love this recipe
Less than 10 minutes to make. Healthy treats shouldn’t take a lot of time to prepare, and these bars need only 10 minutes of your time. A no-bake recipe. Yet you’d never guess by how soft and chewy they are! Nutrient-dense. They have over 20 grams of protein per bar and zero added sugar. They’re also naturally vegan and gluten-free! So much banana flavor. I never see banana bread flavored protein bars–so I made my own!
Ingredients needed
Coconut flour. Works perfectly for no-bake recipes and gives the bars a cake-like texture. Oat flour. Similar to coconut flour, it is completely safe to use oat flour in no-bake recipes. I used my homemade oat flour (it’s cheaper and so easy…seriously). Protein powder. Use vanilla-flavored protein powder as it adds sweetness, along with a lovely subtle vanilla flavor. Brown rice syrup. To sweeten the bars and help all ingredients stick together. Cinnamon. To add extra flavor to these banana protein bars. You can also use maple syrup. Almond butter. Homemade almond butter or store-bought. If you don’t have almond butter, use any other nut butter. Mashed banana. The browner, the better, as those are the sweetest. Nuts. Chopped nuts of your choice. I used walnuts, but this is completely optional. Milk. I used unsweetened almond milk but use whichever you have on hand. Granulated sweetener (optional). Use it if you want the protein bars to be sweeter.
Find the printable recipe with measurements below.
How to make banana protein bars
Step 1- Prep. Line an 8 x 8-inch baking dish with parchment paper. Step 2- Combine the dry ingredients. In a large mixing bowl, combine the dry ingredients. Step 3- Mix dry and wet ingredients. In a microwave-safe bowl, melt the almond butter and brown rice syrup. Pour the wet mixture into the dry and combine. Fold in the banana, followed by the nuts. Using a spoon, add the milk one spoonful at a time until a thick, firm batter forms. Step 4- Chill and slice. Transfer the batter to the baking pan and press down firmly. Refrigerate for at least 30 minutes, then slice into 12 bars.
Arman’s recipe tips
Adjust the consistency. Depending on the size of the bananas, sometimes I need to add a little more flour to compensate. The texture of the batter should be firm but moldable. Experiment with mix-ins, like chocolate chips, dried fruit, or chia seed gel. Use a blender instead. It’s important that the bananas be completely mashed, so consider using a blender to get them super smooth.
Storage instructions
To store: These bars will stay fresh at room temperature in an airtight container for 2-3 days. If you want to keep them fresher for longer, refrigerate them for up to 1 month. To freeze: Place leftover bars in a freezer-safe bag and freeze them for up to 6 months.
Frequently asked questions
More protein bar recipes
Snickers protein bar Oatmeal protein bars Carrot cake protein bars Chocolate protein bars Or any of my protein powder recipes
