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Home Recipes Cookies and Bars

Moist Gluten Free Banana Bars

Published: Mar 12, 2020 · Modified: Jan 4, 2022 by Sandi Gaertner · 63 Comments · This post may contain affiliate links

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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!

a banana bar on a plate
Jump to:
  • Tips to ripen bananas:
  • Recipe step by step directions:
  • Easy ways to mash bananas:
  • Mix-ins:
  • Tips and Recipe FAQ:
  • More gluten free banana recipes:
  • 📖 Recipe
  • Fearless Dining
  • 💬 Comments

These easy banana chocolate chip bars are sure to 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 these. 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 to ripen bananas:

If your bananas are not ripe enough, don't worry. Try one of these ideas to ripen your bananas:

  1. Place your bananas on a baking sheet and bake at 225º F for 20 minutes.
  2. 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 couple of days. (Don't forget to close the bag!)
  3. 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.

Chocolate is a must. This is a big rule my kids are trying to push on me. Other requirements...these cookie bars need to be gluten free, dairy-free, and the recipe must use coconut sugar for a low glycemic sweetener. (No need to have sugar buzzed kids running around!)

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 too! Are you ready to make them?

Gluten Free Banana Bars on a plate with more in the background

When you are 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:

a bowl of the dry ingredients being whisked together

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.

peeled bananas in a bowl ready to smash up

Step 3: Add your bananas to a bowl and use a fork to mash them into a puree. Add to the wet ingredients and mix well.

Wet ingredients poured over dry ingredients

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 8x8 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.

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 just add in all of the ingredients into the mixer after you mash the bananas.

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 chips by Enjoy Life. Their chips are vegan and melt really well in recipes.
gluten free banana bars on a piece of parchment paper next to a cup of espresso.

Tips and Recipe FAQ:

How can you tell when the bars are finished baking?

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 need to bake a little longer.

Can you make these gluten free banana bars nut-free?

You can easily make these banana bars nut-free by omitting the almond flour. Add ¼ cup additional gluten free flour blend.

How do you store these banana bars?

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:

  • Easy Gluten Free Banana Muffins
  • A loaf of strawberry banana bread on a cutting board.
    Decadent Gluten Free Strawberry Banana Bread {Dairy-Free}
  • Gluten Free Banana Donuts with Chocolate Coconut Walnuts
  • A stack of three banana oat muffins.
    Easy Gluten Free Banana Oatmeal Muffins Recipe

📖 Recipe

Gluten Free Monkey Bars

Sandi Gaertner
Easy gluten free banana cake bars, aka monkey bars recipe.
4.85 from 45 votes
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12 bars
Calories 229 kcal

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
  • ⅛ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 eggs large
  • ½ cup raisins or chocolate chips
  • ½ cup almond flour * see note

Instructions
 

  • Preheat the oven to 350º F.
  • Use coconut oil spray to cover an 8x8 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

  1. Make sure to use very ripe bananas if you want a sweet banana flavor.
  2. 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.
  3. If your gluten free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.
  4. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your bars grainy.
  5. These bars will keep for up to 4 days in an air-tight 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

Serving: 1gCalories: 229kcalCarbohydrates: 25gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 29mgSodium: 102mgPotassium: 95mgFiber: 2gSugar: 12gVitamin A: 52IUVitamin C: 2mgCalcium: 29mgIron: 1mg
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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.

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(*Photos updated from the original 9/2015 post date.)

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    Recipe Rating




  1. Kelly Hoffman

    April 19, 2023 at 3:44 pm

    Could I use a loaf pan? I dont currently know where my 8x8 has gotten off to.

    Reply
    • Sandi Gaertner

      April 19, 2023 at 4:59 pm

      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?

      Reply
  2. Marie

    April 16, 2023 at 5:46 am

    5 stars
    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!

    Reply
    • Sandi Gaertner

      April 16, 2023 at 9:24 am

      Wow, your combo sounds delicious. I am so glad you enjoyed the recipe!

      Reply
  3. Merias Acosta

    April 11, 2023 at 11:27 am

    5 stars
    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!

    Reply
    • Sandi Gaertner

      April 11, 2023 at 1:51 pm

      I am thrilled you love this recipe. It is one of my very favorites! Thank you!

      Reply
  4. Kim Hogan

    February 19, 2023 at 4:16 am

    5 stars
    Delicious, didnt have almond flour but did have shredded coconut and worked wonderfully. Highly recomend very easy recipe

    Reply
    • Sandi Gaertner

      February 19, 2023 at 9:23 am

      I am so glad to know shredded coconut worked well. I love banana and coconut flavors together!

      Reply
  5. Maeghan

    January 28, 2023 at 7:32 pm

    5 stars
    LOVE these!! I used less coconut sugar and subbed the eggs for a chia egg and they turned out perfectly. I'm keeping them in the fridge and enjoy them cold as well. I think I like them better than regular banana bread. Can't stop eating them! Thanks for this recipe! Will definitely be making again.

    Reply
    • Sandi Gaertner

      January 29, 2023 at 3:00 pm

      I am so glad you loved the banana bars. I love that you came back to tell us it worked well with a chia egg, thank you!

      Reply
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Welcome to my blog! I am so glad you are here. If you have Celiac Disease, are gluten intolerant, or have a wheat allergy, you've come to the right place. With years of extensive experience in recipe development, I am dedicated to assisting you on your gluten free journey. As a seasoned gluten free cookbook author and recipe developer, I specialize in creating easy, family-friendly recipes that rival their gluten-filled counterparts. Rest assured, my recipes undergo rigorous testing and refinement, ensuring foolproof results every time.

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