My co-worker brought in some Banana Bread Bars a couple of weeks back & they looked sooo good! I didn’t partake because of the ingredients :-/ ….so I wasted no time coming home and trying to ‘paleo-fy’ the recipe!
I love banana bread and this is just a simpler, quicker & easier way to make the same great tasting bread but in bar like form. I have had great successes with breads BUT I’ve also had failures! Sometimes the edges of the bread are cooked perfectly but the middle is soggy. I decide to leave it in the oven longer but only to see that the edges are close to burnt and the middle is “nearing” the baked bread texture. I never let anything go to waste if it tastes good though — if the middle ends up being cooked perfectly, I’ll just cut the “over baked” ends off! Right??? The great thing about these bars is that both times in making them, they cooked evenly from middle to outer edges & that makes me happy!
I made this bread last weekend & it tasted amazing but I felt the texture needed a bit of tweaking. I made some modifications and was pleasantly surprised that it turned out with just a 2nd go-at-it! I love waking up to these – warming a piece, putting a pat of kerrygold butter on it with a hot cup of coffee!
So here ya go — hope you enjoy!
- 1 1/2 cups almond flour
- 1/2 cup coconut sugar
- 1 tsp baking soda
- 6 tbsp butter - room temp
- 1 egg
- 1 1/3 cups mashed bananas (about 3 medium bananas)
- 1 tsp pure vanilla
- 1/4 cup chopped walnuts (optional)
- Preheat oven to 350 degrees.
- Place parchment paper in a 9x13 pan; alternatively, coat pan with butter or coconut oil.
- In a large bowl, combine almond flour, coconut sugar and baking soda.
- Add butter to dry mix and incorporate.
- Add the rest of the ingredients and mix well.
- Pour batter into parchment lined pan and bake for 25-30 minutes.
- Let cool on cooling rack in pan before lifting out parchment paper - and resist the urge to slice until it's completely cool.....or just be patient with that knife if you just can't wait! (like me 🙂