It’s a banana quick bread bar! I don’t post many banana recipes because my husband is mildly allergic to bananas, so I miss the extra moisture and natural sweetness they bring to baked goods. This recipe makes a compact, flavorful bar that’s easy to pick up and eat without making a mess.
I like nutty banana breads, but larger loaves can be crumbly. For this version I ground the nuts and added them into the batter, then baked the mix in an 8-inch cake pan. The result is a spiced, sturdy quick bread bar that holds together well. If you need a gluten-free option, use ground oats, sorghum, or another GF flour—the texture will be slightly more crumbly, but the banana helps bind it.
Banana Oat Cashew Quick Bread Bar
Ingredients
- 1/4 cup ground raw cashew
- 1/3 cup ground oats
- 1/3 cup whole wheat pastry flour
- 1/4 cup all-purpose flour (or spelt or wheat pastry flour)
- 2-3 Tablespoons cooked quinoa or any cooked small grain
- 1 very ripe banana
- 3 Tablespoons raw sugar or equivalent sweetener
- a pinch of salt
- 1/4 teaspoon vinegar
- 1/4 cup water (or almond milk)
- a generous pinch of ginger, nutmeg, cloves and cinnamon powder
- 1 teaspoon baking powder
Instructions
- In a bowl, chop and mash the ripe banana until smooth.
- In another bowl, whisk together the flours and baking powder.
- Add the water or almond milk, vinegar, sugar, salt, and spices to the mashed banana and mix well.
- Fold the dry ingredients into the banana mixture until just combined.
- Drop the batter into a parchment-lined or greased 8-inch cake pan and smooth the top.
- Bake in a preheated oven at 360°F (180°C) for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a rack before slicing into bars.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you make this recipe? Rate and comment below!
This bread was shared with several events and challenges when originally posted. The photos here show the bars sliced and ready to enjoy.
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This recipe was also shared with dairy-free and breakfast-themed groups when first published.