These rich Gluten-Free Banana Bars made with added almond flour are full of ripe banana flavor and turn out moist and delicious! If you have a ripe banana or two sitting around, this recipe is a reader favorite! They are easy to make with just a few simple ingredients and even more fun to eat. Mix up a batch in under 45 minutes!
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❤️ Sandi’s Recipe Summary
The Quick Bite: These gluten-free banana bars are soft, moist, and full of ripe banana flavor. They bake up with a texture similar to blondies and are loaded with chocolate chips.
These delicious homemade gluten free banana bars are loaded with ripe banana flavor. The almond flour helps to keep them moist. These are not cake-like banana bars, they have a soft, dense texture closer to a blondie. This recipe is a reader favorite, and readers have sent lots of fun tips, including Julia, whose comment is below, made them sugar free as well.
This recipe has been on my blog since 2015, and I tested this recipe multiple times over the years. If you are looking for a tried and true favorite, I highly recommend trying this recipe. It works, and nobody will be able to tell it is gluten free.
You may also enjoy these Gluten Free Butterscotch Brownies and this Gluten Free Banana Snack Cake.
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
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…you make it in just 3 minutes!
Ingredient Notes and Swaps:
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. Read Why Gluten-Free Flour Blends Vary to learn more about this.
- Almond Flour – Use almond flour and not almond meal.
- Brown Sugar – You can use brown sugar or coconut sugar for a low-glycemic sweetener.
- Baking Powder and Baking Soda – Use aluminum-free baking powder.
- Oil – I tested this recipe using coconut oil because I love the flavor with the ripe bananas, but you can use another type of oil. I have used both canola and avocado oil.
- Eggs – Use large eggs. One reader wrote that they successfully substituted the eggs with chia eggs. If you are egg-free, this would be a great option for you.
- Bananas – Use ripe bananas. If your bananas are not ripe, see my banana ripening tips at the end of the post.
- Dark Rum and Vanilla Extract – The rum can be omitted or swapped with rum extract if you do not want alcohol in this recipe.
- Chocolate Chips – Use the Enjoy Life brand if you need dairy-free chips.
You may also want to try this delicious Gluten Free Banana Bread Pudding.
How to Make Gluten Free Banana Bars (Step-By-Step)
Step 1: Combine the dry ingredients in a large bowl and whisk to blend.
Step 2: Add your wet ingredients to a smaller bowl and whisk to blend. If you use coconut oil and it is solid, microwave the coconut oil for 20-25 seconds to melt it before adding to the wet ingredients. Add your bananas to a bowl and mash them into a puree using a fork. Add to the wet ingredients and mix well.
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Step 3: Combine the wet and dry ingredients and add the chocolate chips or mix-ins.
Step 4: 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 liquid.
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.
Store these banana bars in an airtight container for up to 4 days in the refrigerator. These bars freeze really well. Let the banana bars cool completely, then freeze them in a zip-style freezer bag.
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.
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.
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:
If you love cookie bars, I have quite a few delicious recipes for you to try. Here are a few of our favorites:
- All you need are a few ingredients, including your favorite jam to make these Gluten Free Jam Bars.
- These Gluten Free Maple Chocolate Chip Bars are a huge reader favorite, especially with my Facebook followers.
- Gluten Free Peanut Butter Cookie Bars – Rich peanut butter and chocolate flavor.
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!
Sweet and Decadent Gluten Free Banana Bars
Ingredients
- 1 cup gluten free flour blend * see note
- ½ cup almond flour * 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 large eggs
- ½ cup raisins or chocolate chips
Instructions
- Preheat the oven to 350º F.
- Use coconut oil spray to cover an 8×8 baking pan.
- In a small mixing bowl, combine 1 1/2 cups smashed bananas, 2 tablespoons dark rum, 3/4 cup coconut sugar, 1/2 cup coconut oil, 1 teaspoon pure vanilla extract, and 2 large eggs. Whisk the wet ingredients.
- In a large mixing bowl, combine 1 cup gluten free flour blend, 1/2 cup almond flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/8 teaspoon salt and whisk thoroughly to blend.
- Pour the wet ingredients into the dry ingredients.
- Add in 1/2 cup raisins or chocolate chips. Mix into a soft batter.
- Pour the banana mixture into the baking pan. Use a large spoon or spatula to spread the mixture evenly.
- Bake the banana bars 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.
- When the bars are finished baking, remove the pan from the oven and place it on a cooling rack.
- Let the bars cool before slicing.
Notes
- 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 have not tested other flours. My rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids.
- If your gluten free flour blend doesn’t contain a binder like Xanthan Gum, add 3/4 teaspoon.
- I highly recommend using almond flour and not almond meal. Almond meal is coarser and will make your bars turn out grainy.
- These bars will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.
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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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
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.)
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
This is the most moist banana bread I have ever made and it’s delicious! Impossible to tell it’s gluten free. I used lactose free butter and chocolate chips and added some chopped pecans. I didn’t have rum, so I upped the vanilla to a tablespoon. Highly recommend this recipe if you love banana bread, even if you are not gluten intolerant.
I am thrilled you loved this gluten-free banana bread. Thank you for sharing your swap for the rum.
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?