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Flourless banana bread bars cut into squares, stacked up on each other.

Flourless Banana Bread Bars (Dairy Free Option)

  • Author: Lindsay Cotter
  • Total Time: 35 minutes
  • Yield: 8-9 1x


Healthy and Easy to make Flourless Banana Bread Bars (Dairy Free Option)


Units Scale

Flourless Banana Bread Bars

  • 1/2 cup gluten free rolled oats to grind into a flour Or Gluten free oat flour for quick option
  • 1 egg
  • 1/2 cup liquid egg whites
  • 4 oz plain Greek yogurt (see notes for dairy free option)
  • 2 medium ripe bananas (one for batter – mashed) and 1 small banana to slice on top
  • 1/2 cup almond flour or almond meal (finely ground almonds with skin). NOTE – Almond flour will bake faster. Almond meal will make the bars a little more moist so it will take longer to bake. Both delicious!
  • 1 teaspoon baking powder
  • OPTIONAL sweeteners- 1/2 cup coconut sugar or honey/maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 cup creamy natural almond butter (or other nut butter of choice)- no stir works best or almond butter that’s slightly melted for a smooth consistency.

Optional Cinnamon streusel – if using prepare first:

  • 1/22/3 cup almond meal or almond flour
  • 1/4 cup coconut sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon sea salt
  • 2 Tablespoons naturally refined coconut oil, solid and chilled (butter may be substituted)
  • Extra sliced/chopped banana to mix in if desired


Optional Cinnamon streusel – if using prepare first: 

  1. In a medium bowl, use a pastry blender or fork to combine the chilled coconut oil with the almond flour, sugar, cinnamon, and sea salt. Mix until a crumbly mixture forms, toss with extra banana slices (if desired) then spread on top of the batter before baking.

Directions to prepare Bars:

  1. Preheat oven to 350 degrees. Grease or line an 8 x 8 cake pan, set aside.
  2. Place Gluten Free rolled oats in a food processor or blender and grind until fine flour is formed. Texture is important. Make sure you grind oats into a powder like flour. Alternatively, you made use gluten free oat flour.
  3. Beat the egg and egg whites together. In another bowl, mash/blend your banana and yogurt together. You can do this in a blender, bowl with hand mixer, or a stand mixer.  In a separate bowl, Mix your flour, almond meal or almond flour, baking powder, and optional sugar.
  4. Combine your yogurt and banana mixture with your flour mixture and stir until well combined.  Gently stir in the creamy no stir nut butter and cinnamon and then fold in your egg mix last. Do not over mix.
  5. Pour batter into brownie or cake pan 8×8, add streusel topping here (if using) or skip to baking if you’d like no topping.
  6. Bake for about 25-30 minutes, or until a knife inserted into the center comes out clean. If using almond meal, you will need to bake an additional 10 -15 minutes. Check progress at 30 minutes.
  7. Remove from oven and let cool before slicing/serving. Slice and serve.
  8. Storage – Freezer friendly (in foil or storage container) for up to 5 months. Store in refrigerator in closed container for up to 1 week.


  • NOTE – Almond flour will bake faster. Almond meal will make the bars a little more moist so it will take longer to bake. Both delicious!
  • For dairy free option, replace yogurt with non dairy yogurt OR 4 oz. non dairy milk and 2 tbsp gluten free oat flour.
  • Nutrition below estimated without sugar and topping added
  • Prep Time: 10
  • Cook Time: 25
  • Category: snack/dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size:
  • Calories: 199
  • Sugar: 10.9 g
  • Sodium: 101.9 mg
  • Fat: 8.5 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 19.9 g
  • Fiber: 2.8 g
  • Protein: 11.2 g
  • Cholesterol: 26.7 mg

Keywords: banana bread, gluten free, healthy, flourless, dessert, bars, snack, banana cake, bread