Video/Recipe: Grain-Free Coconut Banana Blueberry Bars

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


  • 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)



  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, Hearth & Soul Hop


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,,,,, or Disclaimer

Tropical Traditions Gold Label Virgin Coconut Oil

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

Leave a Comment

  • Jane Doiron April 24, 2011, 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!

    • Jill April 24, 2011, 9:55 pm

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

  • Sonia Chawdhary April 24, 2011, 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 πŸ˜‰ Thanks for sharing this gorgeous recipe at Sugar Free Sunday! πŸ™‚

  • Joseph April 25, 2011, 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?

    • Jill April 25, 2011, 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!

  • elizabeth April 25, 2011, 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 πŸ™ @ around $15

    • Jill April 25, 2011, 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!

  • kristin April 25, 2011, 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!

    • Jill April 25, 2011, 12:35 pm

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

  • susie April 25, 2011, 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.


    • Jill April 25, 2011, 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!

  • Kyle April 25, 2011, 7:11 pm

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

    • Jill April 25, 2011, 7:15 pm

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

  • Hannah K. April 26, 2011, 11:51 am

    Hi Jill,

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

    • Jill April 26, 2011, 3:15 pm

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

  • Christine April 26, 2011, 3:36 pm

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

    • Jill April 26, 2011, 3:52 pm

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

  • Sarah April 26, 2011, 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!

  • Jill April 26, 2011, 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:

    Let me know how it goes!

  • Linda April 27, 2011, 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.

    • Jill April 27, 2011, 2:26 pm

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

  • marina April 27, 2011, 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!

    • Jill April 27, 2011, 2:28 pm

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

  • Liberty April 27, 2011, 1:58 pm

    Adding this to me “TO MAKE” list!

    • Jill April 27, 2011, 2:30 pm

      Hi Liberty,
      Thanks for your comments!

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

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



    • Jill April 29, 2011, 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…

  • Lark April 29, 2011, 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 πŸ™‚

  • Miz Helen April 29, 2011, 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!

    • Jill April 29, 2011, 4:58 pm

      Hi Miz Helen,
      Thanks so much for your comments!

  • christy larsen May 2, 2011, 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 πŸ˜‰ thank you for sharing with tuesday night supper club.

    • Jill May 2, 2011, 2:30 pm

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

  • Jerri May 4, 2011, 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.

    • Jill May 4, 2011, 5:47 am

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

  • Nicole May 4, 2011, 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.

    • Jill May 4, 2011, 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.

  • Leigha May 14, 2011, 7:24 pm

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

    • Jill May 14, 2011, 7:56 pm

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

  • Patty March 16, 2012, 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.

  • Raydene May 9, 2012, 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.

    • Jill May 9, 2012, 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.

  • Sharon December 13, 2012, 10:54 pm

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

  • Sarah February 9, 2013, 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.

    • Jill February 9, 2013, 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?

  • PrimalEatz April 20, 2013, 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. πŸ™‚

    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!

    • Jill April 21, 2013, 11:17 am

      Hey PrimalEatz,
      Sounds delish! LOL!

  • Mari Jo April 30, 2014, 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.

    • Jill April 30, 2014, 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…

      • Jill May 12, 2014, 4:53 pm

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

  • Amy Ayers July 25, 2014, 7:14 pm

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

  • laura September 21, 2014, 9:32 pm

    can i substitute bananas for applesauce?

  • Sandy February 18, 2015, 3:00 am

    Is 7 eggs really necessary? Seems like a lot of eggs for a baked good. Can I sub with egg whites or flax “egg”? Thanks!