These decadent Gluten-Free Banana Bars are moist and delicious! If you have a ripe banana or two sitting around, try this recipe and see why this recipe is a reader favorite! They are easy to make and even more fun to eat. Mix up a batch in under 45 minutes!
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These incredible banana chocolate chip bars will surely please even the pickiest dessert lover. They are moist, loaded with ripe banana flavor, and dairy-free!
If you want even more banana deliciousness, try these Gluten Free Banana Strawberry Bread or these Gluten Free Banana Oat Muffins! You will want to try this amazing gluten free banana microwave cake…make it in just 3 minutes!
Recipe At A Glance:
My new go-to banana recipe!! I subbed faux sugar and it was a super hit everyone loved it. What a great texture and flavor!!”
Julia, blog comment
Allergen Information:
These banana bars are gluten-free, soy-free, and dairy-free if you use dairy-free chocolate chips. One reader wrote they successfully substituted the eggs with chia eggs. If you are egg-free, this would be a great option for you.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe with Bob’s Red Mill 1:1 and King Arthur Measure for Measure. Other blends should work, but you may need to adjust the wet and dry ratios slightly.
- Almond Flour – Use almond flour and not almond meal.
- Brown Sugar – You can use brown sugar or coconut sugar if you want a low-glycemic sweetener.
- Baking Powder and Baking Soda – Use aluminum-free baking powder.
- Coconut Oil – You can use another type of oil or butter if you are not dairy-free. If you do use butter, use unsalted butter.
- Eggs – Size large.
- Bananas – Use ripe bananas. If your bananas are not ripe, see my banana ripening tips below.
- Dark Rum and Vanilla Extract – The rum can be omitted if you do not want alcohol in this recipe.
- Chocolate Chips – Use the Enjoy Life brand if you need dairy-free chips.
Tips for ripening bananas:
If your bananas are not ripe enough, don’t worry. Try one of these ideas to ripen your bananas:
- Place your bananas on a baking sheet and bake at 225º F for 20 minutes.
- If you are not in a rush, you can place your bananas in a brown paper bag and let them sit on the counter for a few days. (Don’t forget to close the bag!)
- You can grill the bananas. Use a knife to slit down the peel. Place the bananas on the grill. Close the lid and cook at 300º F for 15 minutes.
You may also want to try this delicious gluten free banana bread pudding. Are you ready to make them? If you prefer more of a cake, try my easy homemade Gluten Free Banana Cake recipe!
Tips For Success
1. If the coconut oil is hard (which happens when it is cold), warm it for 25 seconds in the microwave oven.
2. You can make this recipe as a cookie cake if you prefer.
Step-By-Step Photos and Directions:
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Step 1: Add your dry ingredients to a large bowl and whisk to blend.
To measure your gluten free flour, I recommend using the spoon method or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale. Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour. Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Step 2: Add your wet ingredients to a smaller bowl and whisk to blend.
Step 3: Add your bananas to a bowl and mash them into a puree using a fork. Add to the wet ingredients and mix well.
Step 4: Combine the wet and dry ingredients and add the chocolate chips or mix-ins. Mix until the batter is the consistency of cookie dough.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 5: Spray an 8×8 baking pan with gluten free baking spray. Add the batter to the pan.
Step 6: Bake the banana bars at 350º F for 30 minutes or until done. Insert a toothpick into the bars. If the toothpick comes back clean, the bars are finished baking.
Step 7: Remove the bars from the oven and place them onto a cooling rack. Allow the bars to cool, then slice.
Mix-Ins:
- Chocolate chips. Chocolate is made to go with bananas! You can use bittersweet, dark, or milk chocolate!
- Nuts like pecan, walnut, or even almond!
- Caramel chips. Did you know that caramel brings out the flavors in this banana bar recipe?
- To make this banana bar recipe dairy-free, use Enjoy Life chips. Their chips are vegan and melt really well in recipes.
Frequently Asked Questions:
Store these banana bars in an airtight container for up to 4 days in the refrigerator.
Yes, these bars freeze really well. Let the banana bars cool completely, then freeze them in a zip-style freezer bag.
I have made a few different banana bread recipes and this takes the cake. I give it to family and friends and they love it. It doesn’t taste gluten free, it’s moist and delicious!”
Merias A., Blog comment
More Gluten Free Cookie Bar Recipes:
- Gluten Free Matcha Cookie Bars
- Easy Gluten Free Maple Chocolate Chip Bars
- Gluten Free Peanut Butter Cookie Bars
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
The Most Delicious Gluten Free Banana Bars
Ingredients
- 1 cup gluten free flour blend * see note
- ½ teaspoon baking powder aluminum free
- ½ teaspoon baking soda
- ¾ cup coconut sugar or brown sugar
- ½ cup coconut oil or butter
- 1 ½ cups smashed bananas
- 2 tablespoons dark rum or 1/2 teaspoon rum extract
- ⅛ teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 eggs large
- ½ cup raisins or chocolate chips
- ½ cup almond flour * see note
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Instructions
- Preheat the oven to 350º F.
- Use coconut oil spray to cover an 8×8 baking pan.
- In a small bowl put mashed bananas, dark rum, coconut sugar, melted coconut oil, vanilla, and eggs. Mix well.
- In a large mixing bowl add all dry ingredients and whisk thoroughly to blend.
- Add the wet ingredients to the dry ingredients.
- Add in the raisins or chocolate chips (depending on how much sugar you want in these.)
- Pour mixture into baking pan.
- Bake for 30 minutes, or until done.
- To test for doneness, insert a toothpick into the center of the bars. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the bars need to bake longer.
Notes
- Make sure to use very ripe bananas if you want a sweet banana flavor.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum, add 1 teaspoon.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your bars grainy.
- These bars will keep for up to 4 days in an airtight container or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
(*Photos updated from the original 9/2015 post date.)
Any other flour recommendations besides almond? Can’t touch it
I suggest omitting the almond flour and adding 1/4 to 1/3 cup of additional flour blend. Note every blend has a different starch to grain ratio, so I can’t give an exact amount. Start with 1/4 and see how moist the batter is…if it is too runny, add more flour.
I really ejoyed this recipe! I will be making this again. The bread was very moist and had great flavor.
I used King Arthur’s Measure for Measure flour, butter, brown sugar, rum extract, and chocolate chips.
I am thrilled you loved these banana bars. They are a family favorite here as well!
My new go-to banana recipe!! I subbed faux sugar and it was a super hit everyone loved it. What a great texture and flavor!!
I am thrilled everyone loved the banana bars. Thank you for letting us know faux sugar worked. Which brand did you use?
Could I use a loaf pan? I dont currently know where my 8×8 has gotten off to.
Hi Kelly, you can definitely use a loaf pan, but you will need to bake it a lot longer. Maybe do a toothpick test at the 40 minute mark?
These turned out great.
I used Kailua in place of the rum and replaced the raisins with shredded unsweetened coconut.
Will definitely make these again.
I love the idea of using Kahlua! Thank you so much.
These are amazing! I was out of almond flour, so I subbed in oat flour. I also did not have rum, so I subbed in 1 T of unsweetened applesauce and 1 T of maple syrup. Weird combo, but it worked out great! This recipe was a perfect way to use up my ripe bananas! Thanks for making such an amazing recipe!
Wow, your combo sounds delicious. I am so glad you enjoyed the recipe!
I have made a few different banana bread recipes and this takes the cake. I give it to family and friends and they love it. It doesn’t taste gluten free, it’s moist and delicious!
I am thrilled you love this recipe. It is one of my very favorites! Thank you!
Delicious, didnt have almond flour but did have shredded coconut and worked wonderfully. Highly recomend very easy recipe
I am so glad to know shredded coconut worked well. I love banana and coconut flavors together!