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Recipe: Coconut Banana Protein Bar (Paleo, SCD, GAPS)

Recipe: Coconut Banana Protein Bar (Paleo, SCD, GAPS), banana bar
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Ingredients

Instructions

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