Banana Bread Protein Bars

These are the perfect workout snack or breakfast as they are packed with nutritious ingredients and added protein. They are naturally sweetened, refined sugar-free, protein packed, Vegan friendly and they can be gluten-free if required.

Banana Bread Protein Bars

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Breakfast is the most important meal of the day, or so they say, so I always make sure I set myself up for the day. Being on a plant-based diet (Vegetarian/Vegan), it’s often said we don’t get enough protein due to no meat consumption, but I think these days there are so many other alternatives that this may not be so true but I still like to make sure I’m getting a good dose of protein and so I always start my day with a plant-based soya protein (I recommend buying this one) after a quick morning workout. Though this is usually in the form of a protein overnight oat shake such as my recipe here but I also like to have a stash of protein bars on hand and they freeze well to!

I try to mix it up a little each week because no-one wants to eat the same ol’ things right?! I’ve been making and perfecting this recipe for a little while now and I must say I think they’re one of my favourites and they don’t contain chocolate like my other protein bars here (shocker!) and they’re not quite so involved as my other fruity non-chocolate recipe here.

These protein bars are no-bake, easy and simple to make, they are Vegan friendly, refined sugar free and can be gluten-free too… so what can be better than all those healthy ingredients packed into a deliciously sweet bar that is ideal for breakfast or fuelling for a workout? They are also perfect to grab-and-go so make a stash and just grab them out the fridge when you’re ready!

How To:

Line a deep baking dish with parchment paper and set aside whilst you get to it.

In a large mixing bowl, combine all the dry ingredients well (except the walnuts) and set this aside whilst you combine the wet ingredients.

In a food processor, combine the banana, nut butter, maple syrup and vanilla and process until smooth. Add the wet ingredients to the dry ingredients and stir to combine, gradually add the milk as necessary until the dough comes together. (You don’t want it too dry but also you don’t want it too wet that it won’t set so use your judgement)

Stir through the finely chopped walnuts and place the batter into the baking dish and press firmly so that it covers the whole dish and sides evenly.

Place in the fridge to firm up for 1 – 2 hours before slicing into bars, then store them in an air-tight container in the fridge for up to a week or place in the freezer for up to a month and thaw before serving.

 


 

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Banana Bread Protein Bars
 
Prep time
Cook time
Total time
 
Recipe type: Vegan, Gluten-Free
Cuisine: Breakfast, Snacks
Serves: Serves 10
Ingredients
  • 2 cups oat flour
  • ¼ cup coconut flour
  • ¼ cup almond flour
  • ½ cup Soya protein powder
  • 1 tbsp ground cinnamon
  • ¼ cup almond/cashew nut butter
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • 1 ripe banana, mashed
  • ¼ -1/2 cup non-dairy unsweetened milk
  • ¼ cup finely chopped walnuts
Instructions
  1. Line a deep baking dish with parchment paper and set aside.
  2. In a large mixing bowl, combine the dry ingredients well and set aside.
  3. In a food processor, combine the banana, nut butter, maple syrup and vanilla and process until smooth. Add the wet ingredients to the dry ingredients and stir to combine, gradually add the milk as necessary until the dough comes together. (You don't want it too dry but also you don't want it too wet that it won't set)
  4. Stir through the finely chopped walnuts and place the batter into the baking dish and press firmly so that it covers the whole dish and sides.
  5. Place in the fridge to firm up for 1 - 2 hours before slicing into bars.
  6. Store in an air-tight container in the fridge for up to a week or place in the freezer and thaw before serving.

 

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