grain free banana bread bars
Running with Spoons
Running with Spoons
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  • 1 large egg 2 Tbsp (32 g) nut butter** 1 tsp vanilla extract 1 tsp ground cinnamon 6 Tbsp (42 g) almond flour 1 tsp baking powder 1/4 tsp baking soda 1/3 cup (50 g) chocolate chips/chunks, dried fruit, nuts, etc. Instructions Preheat your oven to 350F (176C) and prepare an 8x8 (20x20cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside. Add the first 7 ingredients (chickpeas through cinnamon) to a high-speed blender or food processor in the order listed, and process on high until the chickpeas have fully broken down and the batter becomes smooth and creamy, about 30-60 seconds. Add all the remaining ingredients except for the chocolate chips, and process until smooth. Finally, stir in the chocolate chips by hand, reserving ~2 Tbsp to sprinkle on top. Pour the batter into your prepared baking pan, using a spatula to distribute it evenly before sprinkling on the remaining chocolate chips. Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean. Remove the bars from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days. Notes * You'll only be using the beans for this recipe, so make sure to drain the liquid and rinse them well. It'll come out to about 1 1/2 cups of cooked chickpeas, or 250 g.** I used a creamy almond butter for it's mild and slightly sweet taste, but feel free to use whichever nut butter you have on hand. 3.2.2802



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