Banana Protein Bars

High protein banana bars with cream cheese frosting

5 from 5 votes

These easy Banana Protein Bars are sweet, moist and with a delicious healthy frosting. Packed with over 10 grams of protein, they are perfect for your breakfasts, post workout snacks or desserts.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Dessert

Cuisine: Gluten-free, High Protein, Oil-free

Keyword: banana, Greek yogurt, oat flour, protein powder

Servings: bars

Ingredients

1 large egg
2 ripe bananas mashed (7 oz/200 g in total)
1 ½ cup (150 g) oat flour or preferred four
⅔ cup (70 g) protein powder vanilla recommended, see notes*
¼ cup (70 g) maple syrup or honey
⅓ cup (80 g) almond butter or peanut butter
2 tsp baking powder
1 tsp ground cinnamon
1 tsp vanilla extract
⅙ tsp salt

Healthy Frosting

⅓ cup (80 g) Greek yogurt
3 tbsp cream cheese low fat
3 tbsp maple syrup more for a sweeter frosting
½ tsp vanilla extract

Instructions

Heat oven to 350°F (180°C) and fold a 7x11 inches (15x25 cm) baking pan with parchment paper.
Add ripe bananas to a large bowl and mash until smooth.
Add egg, maple syrup, almond butter, vanilla extract, cinnamon and salt. Using a whisk or fork, mix until smoothly combined.
Add oat flour, protein powder and baking powder to the wet ingredients. Using a spatula or fork, stir well until the dry ingredients are fully incorporated into the wet mixture. The batter should be smooth and free of lumps.
Protein powders absorb liquids differently. If your batter is too dry, add a splash of milk. If it's too runny instead, mix in a spoonful of flour.
Transfer the protein banana batter to the prepared baking pan, spreading it out evenly.
Bake in hot oven for 30 - 35 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake them.
Allow banana protein bars to cool completely before frosting. In the meantime, prepare the healthy frosting: add all ingredients to a bowl and mix until combined.
Frost, then slice into 12 squares.

Notes

Protein Powder Choice

Type: I recommend plant based protein powder or casein, these options keep your bars soft and moist. Whey and whey isolate instead may easily dry out in the oven.
Flavor: I like vanilla, it perfectly matches with the bananas. If you'd like, you can also use unflavored, cinnamon or unflavored protein.
Recipe tweaks: Different types of protein absorb liquids differently. While casein and vegan options are highly absorbent, whey dissolves very easily. So, adjust the batter consistency with a splash of milk if too dry or a spoonful of flour if runny.

Recipe Tips

Use medium ripe bananas with brown spots over their skin. In total, they should weight approximately 7 oz or 200 grams.
Customize this recipe with your favorite mix-ins, such as chopped walnuts or chocolate chips.
Do not over-mix the batter, or they will get dry.
Do not over-bake the bars, or they will get dry. They are ready when a toothpick inserted into the center comes out clean.
Keep leftovers in the fridge, for a longer storage and a better flavor. In this case, I recommend frosting them right before serving.
Skip the frosting if desired.

Storage Directions

To store: Let the protein bars cool completely first, you can store them frosted or unfrosted. Once cool, place leftovers into an airtight food container with lid. At room temperature they will last for 1 day, in the fridge they will stay fresh for up to 4 days.
To freeze: Transfer leftovers (unfrosted) to a freezer safe container or pack individually in zipper bags, then freeze for up to 3 months. To reheat, remove the desired amount from the freezer, then pop in hot oven for a couple of minutes or microwave for 30 - 40 seconds.

Nutrition