Dreamy Chocolate Banana Bread Bars
Your favorite banana bread just got upgraded to a whole new level… Not only are these Dreamy Chocolate Banana Bread Bars incredibly moist and flavorful, they have the most outrageously smooth, sweet, chocolatey frosting that puts any other frostingless banana bread to shame. A crowd-pleaser, family favorite, and definitely one of my favorite recipes, I have no doubt that this recipe will satisfy your sweet tooth. Plus, they’re grain-free, vegan, and free from all refined sugars!
A Couple Tips
First, my favorite nut butter to use for the base is dry-roasted cashew butter because it has a natural sweetness. However, you can still use almond if you prefer. Second, the ultra creamy Raw Cashew Butter by Artisana Organics makes the smoothest, most delicious frosting. You can replace these nut butters with any you have on hand (as long as the one for the frosting is super creamy), but I can’t guarantee the taste and texture will be the same.
So, before I keep going on and on about how much I love these Dreamy Chocolate Banana Bread Bars, here’s the recipe so you can try it out for yourself!
- For the Bars:
- 1 & ¼ cups almond flour
- ½ cup tapioca flour
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2 medium-sized, very ripe bananas, mashed
- 1 cup coconut sugar
- ¾ cup cashew (or almond butter)
- ⅓ cup coconut oil, melted
- Ener-G egg replacer equivalent to 1 egg
- ½ tablespoon gluten-free vanilla extract
- For the Frosting:
- ½ cup raw cashew butter (I like Artisana Organics)
- ½ cup pure maple syrup
- 2 tablespoons cocoa powder
- 2 teaspoons vanilla flavoring (not extract!)
- First, preheat the oven to 350˚ (F) and grease a 9 x 9 square baking pan with coconut oil.
- Next, mix the dry ingredients (first 5) together in a small bowl and set aside.
- Then, whisk together the wet ingredients (next 6) in a separate bowl until well-combined.
- Mix the dry ingredients with the wet ingredients until fully incorporated.
- Then, pour the batter into the baking pan, spreading the mixture evenly.
- Bake the bars for about 35 minutes, or until golden brown and set.
- Once the bars are done, remove them from the oven, run a knife around the edges, and let them cool completely (I usually put mine in the refrigerator).
- While the bars are cooling, whisk together the ingredients for the filling.
- Then, place the frosting in the refrigerator to firm up a bit so that's its easier to spread.
- Once the frosting has stiffened a little, spread an even layer over the cooled bars.
- Place the frosted bars in the refrigerator over night to set.
- Once the bars have been chilled over night, cut them into squares and serve.
Do you love banana bread as much as I do? Here are some more of my favorite banana bread recipes: