These vegan banana bread blueberry bars are the perfect hybrid between a classic banana quick bread and snack cake. They’re perfect for a snack or a not-too-sweet dessert, or you can have it with your morning coffee like I just did, and the dark chocolate and sea salt on top is a classic combination and gives a nice crunch when you bite in.
Gluten-Free Flour Blend
I’m really happy with the gluten-free flour blend of:
- Rice flour
- Buckwheat flour
- Almond flour
It adds a nuttiness, and the texture wasn’t gummy at all which can sometimes happen in my gluten-free baking experiments.
No Eggs, No Dairy
Classic banana bread typically contains eggs, milk and butter. I used an unsweetened soy-based yogurt here, and you could swap for coconut or your favorite non-dairy yogurt. For added fat, I used coconut oil and for all of those coconut haters, there is zero coconut flavor here. The bars hold together really well without the use of eggs, and they are tender, not crumbly.
I try to use super ripe, like almost black, bananas because they add a natural sweetness, but I enhanced it with some agave syrup, but you could always swap for maple syrup too which would give a deeper flavor.
I added blueberries because it’s the end of summer and I wanted to use up some super ripe ones, but you could sub in:
- Other berries like strawberries or blackberries
- Nuts or seeds like walnuts or pumpkin seeds
- Chocolate chips for a sweeter snack
These banana bread bars are super easy to make, and packed with blueberries and 300g of banana for a nutrient boost. Normally I would make a loaf, but I actually don’t have a loaf pan here in Italy, so I went with bar form instead, and they’re just as delicious.
Let me know in the comments your favorite way to use up bananas!