Got a ripe banana or two sitting around? These decadent Gluten Free Banana Bars are moist and delicious. They are easy to make and even more fun to eat. Mix up a batch in under 45 minutes!
These easy banana chocolate chip bars will surely please even the pickiest dessert lover. They are moist and so sweet. I even have a dairy-free option for this gluten free cookie bar recipe. You only need to use dairy-free chips!
(If you want even more banana deliciousness, try these Gluten Free Grilled Banana Whoopie Pies or these Gluten Free Banana Oat Muffins!)
I need to get better at using bananas before they turn to mush on my counter, and I have to make something fast with them. We just had a delicious gluten free banana bread, so I really wanted to create a new recipe. If you love bananas, you will want to try this amazing gluten free banana microwave cake.
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.
We hope you enjoy this recipe. These gluten free monkey bars are moist and delicious. You may also want to try this delicious gluten free banana bread pudding. Are you ready to make them?
When mixing up this easy banana bar recipe, there are several ways to puree the bananas. I like my bananas mashed, so there are some chunky banana bits in my baking, but if you like your banana bar recipe to be smooth, puree the bananas until silky smooth.
If you prefer more of a cake, try my easy homemade Gluten Free Banana Cake recipe!
Recipe step-by-step directions:
Step 1: Add your dry ingredients to a 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: Pour the wet ingredients into the dry ingredients and add chocolate chips or mix-ins.
Step 5: Add the batter to a greased 8×8 baking pan. I use a metal, non-stick baking pan. Bake at 350 degrees F for 30 minutes or until done. Allow to cool, then slice.
I own an older version of this set and I use it for everything. Soups, grinding nuts and oats, making marinades, etc. in this mini food processor. The possibilities are endless and it is easy to clean.
Easy ways to mash bananas:
- Place the ripe bananas into a bowl and mash them with a fork. This is easy to do :-).
- Use a blender (like a Vitamix) to puree the bananas.
- I love to use this Cuisinart Immersion Blender with the mini food processor attachment. This tool is my favorite kitchen tool. It saves me so much time with all of its handy attachments.
- A mixer will also do the job quickly, and you have the added bonus that you can add in all of the ingredients into the mixer after you mash the bananas.
- 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 chips by Enjoy Life. Their chips are vegan and melt really well in recipes.
Tips and Recipe FAQ:
It can be difficult to tell when something is done baking by just looking at it. I like to use a toothpick test to see if baked goods are done baking. Insert a toothpick into the center of these bars. If the toothpick comes back clean, your bars are finished baking. If you see batter or crumbs, they must bake a little longer.
You can easily make these banana bars nut-free by omitting the almond flour. Add 1/4 cup additional gluten free flour blend.
Store these banana bars in an air-tight container for up to 4 days in the refrigerator. You can also freeze them in a zip-style freezer bag.
More gluten free banana recipes:
Gluten Free Monkey Bars
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- 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
- ⅛ teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 eggs large
- ½ cup raisins or chocolate chips
- ½ cup almond flour * see note
- 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.
- 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 air-tight container or up to 4 months in the freezer.
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.
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.
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(*Photos updated from the original 9/2015 post date.)