Video/Recipe: Grain-Free Coconut Banana Blueberry Bars

April 24, 2011 · 55 comments

Pin It

grain-free, gluten-free, banana, blueberry, coconut flour, coconut oil

Blueberries add flavor, texture and a slew of antioxidants to any baked product. Antioxidants consist of a group of vitamins, minerals and enzymes that help bind up harmful metabolic by-products called “free radicals” that can lead to tissue and DNA damage, cancer, heart disease, diabetes and other age-related diseases. Free radicals are highly reactive compounds that are formed from normal metabolic functions in the body and also when our cells are exposed to a variety of substances such as radiation, chemicals, pollution, smoke, drugs, alcohol, pesticides and the sun. A poor diet also contributes to the formation of free radicals. Anthocyanin (the pigment that makes blueberries blue) contains naturally occurring plant chemicals called polyphenols which have very high antioxidant characteristics. The darker, deeper blue fruits have the highest anthocyanin values, thereby supplying the most potent antioxidant sources.

The USDA Human Nutrition Research Center on Aging in Boston has developed an assay called ORAC (oxygen radical absorbance capacity), which rates the antioxidant capacity of foods. Fresh blueberries have a high level of ORAC, at 2400 per 100 grams. Researchers have found that blueberries rank #1 in antioxidant activity when compared to 40 common fresh fruits and vegetables.

Coconut Banana Blueberry Bars

Ingredients

  • 4 medium bananas (well spotted)
  • 7 whole eggs (pastured if possible)
  • 4 Tablespoon coconut oil
  • 2 Tablespoon raw honey
  • 2 teaspoon vanilla
  • 1 cup coconut flour (where to buy high quality coconut flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 6 – 8 ounces of fresh or frozen blueberries (organic if possible)

Equipment

Instructions

  1. Using a food processor , puree the bananas
  2. Add the 7 eggs and process
  3. Add the honey, oil and vanilla and process
  4. Add the coconut flour, baking soda and salt and process until smooth
  5. Pour into a well oiled 9×13 baking dish lined with parchment paper
  6. Bake at 325 degrees F for 30 minutes. Check it and bake another 10 minutes, covered if it is too browned on top

This recipe is linked to: Sugar Free Sunday, Seasonal Sunday, La Bella Vita, My Meatless Monday, Melt in Mouth Monday, Midnight Maniac Monday, My Meatless Monday, Mangia Monday, Mouthwatering Monday, Weekend Gourmet Blog Carnival, Hearth and Soul Hop, Made From Scratch Tuesday, Tuesday Night Supper Club, Tuesday at Table, Tasty Tuesday, Grain-Free Tuesday, Slightly Indulgent Tuesdays, Tasty Tuesdays, What’s Cooking Wednesday, What’s On The Menu Wednesday, Gluten-Free Homemaker, Real Food Wednesday, Full Plate Thursday, Real Food Weekly, Simple Lives Thursday, Tip Day Carnival, Pennywise Platter, Foodie Wednesday, Frugal Follies, Recipe Swap Thursday, Fresh Bites Friday, Food Trip Friday, Fight Back Friday, Fat Camp Friday, Friday Potluck, Fun With Food Friday, Foodie Friday, La Bella Vita

 

Related Posts Plugin for WordPress, Blogger...

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com. Disclaimer

Tropical Traditions Gold Label Virgin Coconut Oil

1 Gallon Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.
Pin It

{ 51 comments… read them below or add one }

1 Jane Doiron April 24, 2011 at 9:15 pm

Hi Jill!
Great video! This recipe looks delicious, healthy, and easy! I’m putting it on my “recipes to try” list! Thanks for adding it to Melt in Your Mouth Monday!

Reply

2 Jill April 24, 2011 at 9:55 pm

Hi Jane,
Thanks so much for your comment. I do hope you try it. They are great!

Reply

3 Sonia Chawdhary April 24, 2011 at 10:19 pm

Hi Jill, these look heavenly…! I absolutely have to try it one of these days.. Plus it helps that my son loves blueberries ;-) Thanks for sharing this gorgeous recipe at Sugar Free Sunday! :)

Reply

4 Joseph April 25, 2011 at 2:59 am

Looks fabulous. I can’t wait to make it.

Btw, the actual recipe omits any mention of the blueberries. Based on your video, it sounds like I should add about 6 oz of blueberries (frozen or fresh) at the very end of the mixing process. Is that right?

Reply

5 Jill April 25, 2011 at 6:33 am

Hi Joseph,
Yes, you are correct, add the blueberries at the end as in the video. I just corrected the recipe on the post — thanks so much for the heads up!

Reply

6 elizabeth April 25, 2011 at 5:07 am

YUM!! unfortunately due to cyclones and floods, bananas here in Aus are around $13 per kg. I am buying 5 per week – 1 each per household member :( @ around $15

Reply

7 Jill April 25, 2011 at 6:35 am

Hi Elizbeth,
Oh! I feel so sorry for you. I would be very upset without bananas! Maybe you should wait until prices are reasonable to make this recipe!

Reply

8 kristin April 25, 2011 at 11:26 am

oh, my! look at all of those delicious blueberries packed in there! jill, these bars look delicious!

thanks for linking up to mangia mondays!

Reply

9 Jill April 25, 2011 at 12:35 pm

Hi Kristin,
Thanks for your comments! Your Easter menu looks fabulous! I’m going to try the blackberry lemonade!

Reply

10 susie April 25, 2011 at 11:46 am

The recipe for the coconut banana blueberry bars looks so yummy and I can’t wait to make them for my family, but I have just one question. Is the coconut oil suppose to be melted? Thank you for clarification.

Susie

Reply

11 Jill April 25, 2011 at 12:36 pm

Hi Susie,
Yes, I always melt the oil in a pan before putting into a recipe. Let me know how your turn out!

Reply

12 Kyle April 25, 2011 at 7:11 pm

These look absolutely fabulous! The photo makes them appear very appetizing… Can’t wait to try them.

Reply

13 Jill April 25, 2011 at 7:15 pm

Hi Kyle,
Thanks so much for your kind words! Let me know how they turn out!

Reply

14 Hannah K. April 26, 2011 at 11:51 am

Hi Jill,

This recipe sounds delicious! I’m really enjoying reading your blog. Keep up the excellent work.

Reply

15 Jill April 26, 2011 at 3:15 pm

Hi Hannah K.
I’m enjoying reading your blog as well. The Gaps app is awesome! Thanks for your comments!

Reply

16 Christine April 26, 2011 at 3:36 pm

These look really tasty! I doubt that they would work so well without eggs though – what do you think?

Reply

17 Jill April 26, 2011 at 3:52 pm

Hi Christine,
I do not think they will work well at all without eggs. Are you allergic?

Reply

18 Sarah April 26, 2011 at 7:18 pm

I haven’t seen coconut flour. I will have to look for it next time I am at the store. When I find it I will make this recipe for sure!

Reply

19 Jill April 26, 2011 at 9:27 pm

Hi Sarah,
You can buy Bob’s Red Mill one pound bags which are available in stores. Also Wilderness Naturals carries lots of coconut products:

http://www.wildernessfamilynaturals.com/category/coconut-products-coconut-flour.php

Let me know how it goes!

Reply

20 Linda April 27, 2011 at 12:37 pm

Those bars look moist and tasty. I’d like to use coconut flour more. I’mn going to share this with a friend whose son is on the SC diet. Thanks for sharing this as part of Gluten-Free Wednesdays.

Reply

21 Jill April 27, 2011 at 2:26 pm

Hi Linda,
All of my recipes are GAPS/SCD legal. Thanks for sharing and thanks for hosting!

Reply

22 marina April 27, 2011 at 1:43 pm

wow these look great! i have made muffins with coconut flour a while ago, but was afraid to add blueberries to them fearing it would be to runny. But your bars look good, i am trying this soon!

Reply

23 Jill April 27, 2011 at 2:28 pm

Hi Marina,
I think you will like them. I enjoyed your post about The Mood Cure. It is a great book!

Reply

24 Liberty April 27, 2011 at 1:58 pm

Adding this to me “TO MAKE” list!
Blessings!
LIB
http://bit.ly/ibO3PU

Reply

25 Jill April 27, 2011 at 2:30 pm

Hi Liberty,
Thanks for your comments!

Reply

26 Mary @ Mary's Nest April 29, 2011 at 12:20 pm

Thank you so much for the video. That makes everything so easy!

Love,

Mary

Reply

27 Jill April 29, 2011 at 12:54 pm

Hi Mary,
I always say a picture is worth a thousand words. When I started to use these alternative flours I often wondered if I was doing it correctly – I would have loved to be able to see the batter…

Reply

28 Lark April 29, 2011 at 1:39 pm

Look great!

I would like to invite you to join in on a WEEKLY RECIPE LINK PARTY I host on my blog. “Made it on Monday”……where you can link up every WED.-SAT.. I hope to see you & your recipes soon :)

http://larkscountryheart.blogspot.com/

Reply

29 Miz Helen April 29, 2011 at 3:45 pm

Hi Jill,
Yum Yum Yum! These bars are just packed with goodness, a really great recipe. Loved the video! Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

Reply

30 Jill April 29, 2011 at 4:58 pm

Hi Miz Helen,
Thanks so much for your comments!

Reply

31 christy larsen May 2, 2011 at 2:04 pm

wow..those look so moist! as a blueberry lover i would gobble the whole pan up…which is probably defeating the purpose ;) thank you for sharing with tuesday night supper club.

Reply

32 Jill May 2, 2011 at 2:30 pm

Hi Christy,
Thanks for your comments. They are moist. The coconut oil helps with that.

Reply

33 Jerri May 4, 2011 at 4:45 am

The bars sound delicious! Love your video too!

Thanks for linking up with me for Friday Favorites! I’m featuring you this week. Come by and grab my featured button if you’d like one.

Reply

34 Jill May 4, 2011 at 5:47 am

Hi Jerri,
Thanks for featuring my Bars and thanks for hosting!

Reply

35 Nicole May 4, 2011 at 2:46 pm

I just discovered your blog through the Gluten-Free Wednesdays event. What great recipes! Can’t wait to try this one and others.

Reply

36 Jill May 4, 2011 at 3:52 pm

Hi Nicole,
I’m so glad you found me! I looked at your site and am so impressed with your recipes! I think I’ll try the pecan pie soon! Great SCD recipes! Thanks for your comments here.

Reply

37 Leigha May 14, 2011 at 7:24 pm

looks so yummy!!! Seriously so excited that I came across your blog!! Thank you for putting recipes up!! :) You are amazing!

Reply

38 Jill May 14, 2011 at 7:56 pm

Hi Leigha,
Thanks for your kind words! Enjoy them!

Reply

39 Patty March 16, 2012 at 11:22 pm

Great! i made these into muffins (1 doz +) with only bananas no blueberries and everyone loved them……..

Next I am going to make them with pumpkin and nuts and then only blueberries.

Thanks for a delicious muffin.

Reply

40 Raydene May 9, 2012 at 10:32 am

I would love to make this!! Looks amazing! However, I do not own a food processor….could I just chop by hand or put in a blender? I know I need to just invest in one. But for now, I’d love your advice.

Reply

41 Jill May 9, 2012 at 1:15 pm

Hi Raydene,
I think a hand mixer for the eggs (even a manual one) and just be sure to really mash – puree the bananas — you can do that with a fork. I uised to just use a hand mixer for this until I realized it would save time and energy to use the food processor. Also be sure to add the coconut flour in small amounts and mix it in well.

Reply

42 Sharon December 13, 2012 at 10:54 pm

Have to leave a comment, because it came out so great. Yum, Oh my weight control plan is ruined :) Thank you for sharing this regardless!

Reply

43 Sarah February 9, 2013 at 9:25 pm

I just made this delicious bread and I’m wondering what I did wrong because it stuck to the parchment paper even though I oiled it thoroughly…??? Thanks. I’m making this for my son’s birthday in a few days.

Reply

44 Jill February 9, 2013 at 10:19 pm

HI Sarah,
Did you oil both sides of the parchment paper well? That way it won’t stick to the pan or the bread. Let me know — otherwise I don’t know why it would stick. Did the cake turn out moist?

Reply

45 PrimalEatz April 20, 2013 at 10:07 pm

Hey, so I just made up this recipe… with a couple modifications…

Had no vanilla, so I added in some cinnamon. Did 50/50 Almond meal / Coconut Flour (to further lower the carbs, and UP the protein factor instead of pure coconut flour)… Also, I only had six eggs, but I added a tiny bit of water to make up for the lost liquid from the vanilla/extra egg. I also added some unsweetened finely ground organic coconut flakes (like a handful or two), just to add a bit more texture….

Also, I didn’t have any electrical blending device, did it all by hand with my wisk! It was admittedly a bit of an arm-workout — but hey, I was never one for taking the easy-road. :)

As for the blueberries — add them at the VERY end, and try not to ‘mix’ them in too much, just FOLD them in ever so gently — or your entire batter will turn a crazy colour of blue like mine did…. Kind of looks cool, so maybe I’m on to something..

Didn’t have any parchment paper either… so I just greased the inside of a disposable tinfoil pan the best I could with some organic butter.. Here’s hoping they don’t stick~~!

These babies are baking in the oven right now, and I can’t wait to pull them out and have one with my cup of tea — they seemed to be turning out AMAZING so far! (mouthwatering)…

Thanks for the inspiration!

Reply

46 Jill April 21, 2013 at 11:17 am

Hey PrimalEatz,
Sounds delish! LOL!

Reply

47 Mari Jo April 30, 2014 at 3:44 pm

I’m wondering what you would think about making this as a cake? I’ve made this several times and I love the flavor and how moist it is. So many of the primal/paleo cakes are so dense. I never feel comfortable serving them for my nonpaleo family so I always end up making two cakes. I’d like to just make one and I think this could work and impress. I was thinking of pouring it into two rounds and actually making two batches so the cake would stack four high? Then I’d find a paleo frosting and maybe make it blueberry as well. Curious what your thoughts are. Maybe you have a cake recipe you’d recommend? Thanks!

I ended up doing three layers and it turned out quite well. My rounds only turned out about an inch to and inch and a half thick — so it really needed the three layers I think. Anyway, I think I might try this approach again for a cake. Some of my non paleo family actually tried it! And I like that it’s low in added sweeteners.

Reply

48 Jill April 30, 2014 at 5:24 pm

Hi Mary Jo,
A cake would be good. I would try one batch in two rounds. I’m not sure how 4 layers would work — it may be too heavy. You could take each round and slice that horizontally for 2 thinner layers with some kind of frosting — or even a simple jam in between. Let me know how it works out!

Any of my recipes could be a cake if you make sure the batter is about as high as it is in the original. And maybe a little sweeter…

Reply

49 Jill May 12, 2014 at 4:53 pm

Thanks for the update! Glad to hear it came out well. My company always loves my grain free desserts!

Reply

50 Amy Ayers July 25, 2014 at 7:14 pm

Just made a batch of these with some fresh blueberries that my boys and I picked yesterday. SO good!!!

Reply

51 laura September 21, 2014 at 9:32 pm

can i substitute bananas for applesauce?

Reply

Leave a Comment

{ 4 trackbacks }

Previous post:

Next post: