Recipe: Grain-Free Banana Snack Bar (Paleo, GAPS, SCD)

March 23, 2014 · 13 comments

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When we went grain-free, I had to come up with some delicious snacks that my son would love. It was really important to me that he not feel deprived when seeing all the other kids eating snacks from cool packages. I started to make these banana pancakes for him which he ate with relish for years. After a while it became too labor intensive and I came up with this recipe that we use now and love!

It’s hard to compete with expert marketers when it comes to food targeted at kids. We know that the packaging and marketing is much more important to food industry producers than the actual safety and nutritional value of the food.

Clearly, all the cereals and snacks packages are aimed at getting children to ask for it. When you are cooking at home, it’s important to make the food taste good so your kids are happy with your packed food and snacks.

This savory/sweet snack bar fits the bill! It’s less time consuming than the pancakes but also, very good! Leave a comment and let me know how your kids love it!

Grain-Free Banana Snack Bar

Ingredients

Equipment

Instructions

  1. Peel and place all the bananas in the food processor and process until smooth
  2. Add the eggs and coconut oil and process to mix
  3. Add the baking soda, salt, cinnamon and coconut flour and mix
  4. If the consistency is not firm, add a little coconut flour at a time (one tsp at a time) or wait a few minutes until some of the liquid is absorbed
  5. Prepare the pan with a piece of parchment paper to line the bottom and grease with coconut oil very well on both sides and around the perimeter of the pan
  6. Pour the batter in to the pan and shake a little to even it out
  7. Sprinkle some cinnamon on top
  8. With a spatula go around the perimeter and pull the batter away form the side (this helps it to not stick)
  9. Bake on 325 for 35 – 40 minutes or until slightly browned on top
  10. Let cool in the pan and cut 12 bars with a pizza wheel, remove and let further cool on a rake
  11. Serve or wrap in wax paper and freeze for a quick snack
  12. These will keep in the refrigerator for one week, freezer for months

Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 12

Shared at: Hearth & Soul Hop, Real Food Wednesday, Gluten free Wednesday, Gluten free Friday, Real Food Wednesday, Allergy Free Wednesday, Gluten Free Wednesday,Fight Back Friday, Gluten Free Friday

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{ 12 comments… read them below or add one }

1 Brandi March 26, 2014 at 4:12 pm

These look yummy, I have tried coconut flour yet! I am pinning these to my gluten free board…thanks for sharing.

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2 April @ The 21st Century Housewife March 31, 2014 at 5:27 am

It is sad that so many food manufacturers are more concerned about marketing and packaging when they target food to kids. It makes it very challenging to tempt kids with healthier options. Having said that your Grain Free Banana Snack Bars look very tempting indeed! Thank you for sharing them with the Hearth and Soul hop. I’ll be featuring your recipe in my H&S post this week :-)

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3 Tina March 31, 2014 at 7:15 pm

just made these, 1/2 cup flour was not enough, too stodgy

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4 Jill March 31, 2014 at 7:52 pm

Hi Tina,
Yes, you have to adjust the flour according to the size of the bananas.

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5 diana Murphy April 1, 2014 at 6:00 am

Just wondering how many calories are these per slice

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6 Cindy (Vegetarian Mamma) April 3, 2014 at 3:21 pm

LOVE banana!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

What great recipes this week in the link up!

Cindy from vegetarianmamma.com

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7 Lori Alexander April 4, 2014 at 2:27 pm

I have found it works great with only 1/2 cup of flour if you just let it rest awhile to soak up the liquids. My favorite way to eat it is toasted and then spread org. raw honey all over it. Yum! Perfect afternoon snack.

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8 Jill April 4, 2014 at 3:33 pm

Hi Lori,
I usually do not have the patience to wait… sounds great with raw honey!!!

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9 Lori Alexander April 4, 2014 at 4:57 pm

I just made my second batch and I used just butter to grease my pan and the bread came right out, no sticking whatsoever. I had very bad luck with the parchment paper and coconut oil. It suck very badly.

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10 AnneB May 13, 2014 at 4:19 pm

I’ve made these for my kids to bring for their morning snacks to school several times. BIG HIT! Especially for my 3rd grader. My younger one (1st grade) is asking for chocolate chips but I’m resisting the temptation so he can kick that sweet habit of his. I found stash in the freezer & grabbed one for myself today. Wow – how could I have not ever had these before!??! So good!! And, on a side note, this recipe is 21-Day Sugar Detox friendly if using green tipped bananas. SCORE!!

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11 Jill May 13, 2014 at 5:24 pm

Hi AnneB,
Thanks so much for the feedback! I know! It’s such a hit in my house too!

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12 Tessa@TessaDomesticDiva July 22, 2014 at 10:42 pm

yum! I love the ease of this recipe too! Featuring it this week on AFW Jill, thanks!

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