Description
These date caramel banana bread bars are soft, naturally sweetened, and topped with a rich, sticky date caramel. Perfect as a breakfast treat, snack, or healthy dessert with zero refined sugar.
Ingredients
Scale
- 3 medium overripe bananas, mashed
- 1 ½ cups Medjool dates, pitted
- ½ cup hot water
- 1 ¼ cups rolled oats
- ½ cup almond flour
- 2 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- In a large bowl, mash bananas and mix with eggs, maple syrup, and vanilla.
- In another bowl, combine oats, almond flour, baking soda, salt, and cinnamon.
- Stir dry ingredients into the wet mixture until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 22–25 minutes or until a toothpick comes out clean.
- While baking, soak dates in hot water for 10 minutes, then blend into a smooth caramel.
- Let bars cool slightly, then spread date caramel over the top.
- Chill for 30 minutes before slicing and serving.
Notes
- Use extra ripe bananas for best flavor and sweetness.
- Let bars cool before spreading caramel to prevent melting.
- Store in fridge for up to 5 days or freeze for longer shelf life.
- Add chopped nuts or chocolate chips for variation.