Recipe of the Week – Coconut Banana Bars

by Lindsay Martin

If you love banana bread,  this recipe is a must try.  Not only is the taste spot on, but they freeze really well, too!


1 1⁄2 cups Coconut flour

1⁄2 cup Flaxseed, ground

2 T. Coconut, shredded, sweet or unsweet

1 tsp. Baking powder

1 1⁄2 cups Almond milk, unsweetened

1 T. Almond butter (optional)

1⁄2 tsp. Coconut extract

1 each Banana, diced into small pieces

1⁄4 cup Dried blueberries (optional)

1 piece Parchment paper

• Preheat oven to 350 degrees.

• In a large mixing bowl add all dry ingredients and stir until combined.

• In a separate bowl, mix all wet ingredients, including dried fruit, together then add to dry

• Stir mixture until evenly combined (it may be have a slight crumble texture—this is okay).

• Line a 9 x 13 baking pan with parchment paper. Evenly spread the bar mixture on top of the

parchment. Make sure to spread this out—using your hands is the easiest way.

• Bake in oven for 20-25 minutes until the bar has slightly risen and has a slight give to it when

touching the top. (to prevent browning, you can spray coconut oil on top of the bar). Let rest for


Number of servings: 20

Serving size: 1 bar

110 calories, 4 gm protein, 3.5 gm fat, 16 gm carbohydrate, 6 gm fiber, 125mg sodium

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