Moist Gluten-Free Banana Bread Bars
Soft, fluffy, and naturally sweetened, these gluten-free Banana Bread Bars are a healthy and delicious snack or breakfast. Made with wholesome ingredients, a touch of honey, and mini chocolate chips, they’re easy to prepare and perfect for meal prep, offering fiber, protein, and good fats in every bite.
Equipment
- 1 Medium mixing bowl
- 1 small mixing bowl
- 8×8 inch baking pan
- Measuring Cups and Spoons
- Fork or potato masher (for bananas)
- Spoon or spatula
- Microwave or small saucepan (to soften ghee)
Ingredients
- 1 cup 148 g gluten-free baking flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 medium-large brown bananas 275 g / ~1 heaping cup mashed
- 1 large egg
- ¼ cup 52 g ghee, slightly softened
- 1½ tablespoons 22 g honey
- ¼ cup + 1 tablespoon 75 g mini chocolate chips
Instructions
- Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature by the time your batter is ready. Lightly grease an 8×8-inch baking pan using ghee, butter, or a neutral oil. Make sure to cover all corners and sides evenly to prevent sticking. You can also line the pan with parchment paper for easy removal later. Set aside while you prepare the batter.
- Combine Dry Ingredients: In a small mixing bowl, sift together the following 1 cup gluten-free baking flour, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 1 teaspoon baking soda, 1 teaspoon baking powder, and ¼ teaspoon salt. Stir thoroughly using a whisk or spoon until all ingredients are evenly distributed. This step ensures that your spices, leavening agents, and flour are well-mixed, which helps the bars rise evenly and develop consistent flavor.
- Mash the Bananas: In a medium-large mixing bowl, peel and break apart your 2 medium-large ripe bananas. Using a fork, potato masher, or even a hand mixer, mash the bananas until smooth and creamy. Aim for a texture without large lumps, but a few small chunks can remain for added texture. Bananas that are very ripe will provide natural sweetness and moisture, making the bars tender and flavorful.
- Incorporate Wet Ingredients: If your ghee is slightly firm, soften it by microwaving it for about 10 seconds or melting it gently in a small saucepan over low heat. Add the softened ghee to the mashed bananas. Next, crack in 1 large egg and pour in 1½ tablespoons of honey. Mix all wet ingredients thoroughly using a spoon or spatula until you achieve a smooth, uniform mixture. The combination of ghee, egg, and honey helps bind the batter while adding richness and a tender crumb.
- Combine Wet and Dry Mixtures: Gradually add your dry ingredient mixture to the wet banana mixture. Stir gently but thoroughly using a spatula or spoon until just combined. Be careful not to overmix; overmixing can make the bars dense. The batter should be thick yet slightly pourable, with a smooth consistency that holds together well.
- Fold in Chocolate Chips: Measure ¼ cup of mini chocolate chips and fold them into the batter. Gently incorporate them so they’re evenly distributed without breaking or melting. The chocolate chips add sweet pockets of indulgence in every bite, perfectly complementing the naturally sweet banana base.
- Transfer Batter to Pan: Pour the prepared batter into your greased 8×8-inch baking pan, using a spatula to spread it evenly across the surface. Smooth the top gently to ensure uniform thickness, which promotes even baking. Sprinkle the remaining 1 tablespoon of mini chocolate chips over the top for a decorative touch and extra bursts of chocolate.
- Bake the Bars: Place the pan in the preheated oven and bake for 30–32 minutes. Begin checking around 28 minutes to prevent overbaking. Insert a toothpick into the center of the bars; it should come out clean or with a few moist crumbs attached. The bars should be lightly golden on top and firm to the touch while retaining a soft, moist interior.
- Cool and Set: Remove the pan from the oven and let the banana bread bars cool completely at room temperature for at least 15–20 minutes. Cooling allows the structure to set, making it easier to cut clean squares without crumbling. If you used parchment paper, carefully lift the bars out of the pan for easier slicing.
- Slice and Serve: Using a sharp knife, cut the cooled banana bread into 9 evenly sized bars. Serve as a wholesome breakfast, snack, or dessert. These bars pair wonderfully with coffee, tea, or a glass of milk. Store any leftovers in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week to maintain freshness.
Notes
- For best results, use ripe, brown bananas; they are naturally sweeter and provide extra moisture.
- Make sure your ghee is softened before mixing to ensure smooth incorporation.
- Do not overmix the batter; overmixing can make the bars dense instead of fluffy.
- You can swap mini chocolate chips for dark chocolate or carob chips for a different flavor profile.
- Use an 8×8-inch baking pan for even thickness; adjusting the pan size may affect baking time.
- Bars can be frozen individually for easy grab-and-go snacks.
- Add a pinch of sea salt on top before baking for enhanced flavor contrast.
