Banana Protein Bars

By Arman Liewupdated on May 26, 2026
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Comments (79)
Total Time 5 minutes
Servings 12 servings

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My sweet and chewy banana protein bars are the ultimate post-workout treat or midday snack. Made with simple ingredients and real banana, they pack in 15 grams of protein.

banana protein bars.

I used to love Quest protein bars, because they packed in plenty of protein and came in so many fun flavors. Quite a few of my homemade protein bar recipes have been inspired by them, including these banana protein bars.

Unlike most store-bought ‘banana-flavored’ bars, these contain actual bananas. They also pack in a solid amount of protein, making them one of my favorite post-workout snacks or quick, grab-and-go treats. 

The tricky part when using real bananas instead of a flavor extract is balancing the extra moisture. During recipe testing, I found that casein and brown rice protein powders absorbed moisture much better while keeping the bars soft and chewy rather than gummy or rubbery.

They also store surprisingly well, which is ideal because I usually make a batch ahead of time for my partner and me to snack on throughout the week. 

Table of Contents
  1. Why I love this recipe
  2. Key Ingredients
  3. How to make banana protein bars
  4. Arman’s recipe tips
  5. Storage instructions
  6. More protein bar recipes
  7. Banana Protein Bars (Recipe Card)

Why I love this recipe

Arman Liew
  • Less than 10 minutes to make. Healthy treats shouldn’t take a lot of time to prepare, and these bars need barely any prep.
  • A no-bake recipe. Yet you’d never guess it from their soft and chewy texture.
  • Actually high in protein. Depending on the protein powder used, each bar can pack in 15 grams of protein and zero added sugar.
  • Real banana flavor. Nothing artificial tasting, I promise.

Key Ingredients

Here’s what goes into this banana protein bar recipe, along with my kitchen notes. Full measurements are in the recipe card below.

  • Coconut flour and oat flour. Works perfectly for no-bake recipes and gives the bars a cake-like texture. I’m using a mix of these two flours because they are completely safe to eat raw, and also they both absorb moisture well and keep the bars chewy. The coconut flour also gives them a cake-like texture.
  • Protein powder. Use vanilla-flavored protein powder, as it adds sweetness, along with a lovely, subtle vanilla flavor. I like using vanilla casein (optimum nutrition) or brown rice protein (Growing Naturals).
  • Brown rice syrup. Sweetens the bars while helping bind everything together. I tested honey and maple syrup too, but honey slightly overpowered the banana flavor while maple syrup made the bars softer. 
  • Almond butter. I like smooth, all-natural almond butter, but any nut or seed butter works.
  • Mashed banana. The browner, the better, as those are the sweetest.
  • Nuts. Optional, but I like to add some walnuts because I’m a sucker for banana walnut bread.
  • Milk or water. Only as needed. Depending on the protein powder you use, you might not even need any.
  • Granulated sweetener (optional). Some readers found the bars weren’t sweet enough when using unflavored protein powder, so I recommend adding a little granulated sweetener if needed. I like allulose because it dissolves smoothly without leaving a gritty texture.

How to make banana protein bars

Step 1- Prep. Line an 8 x 8-inch baking dish with parchment paper. 

Step 2- Combine the dry ingredients. In a large mixing bowl, combine the dry ingredients. 

Step 3- Mix dry and wet ingredients. In a microwave-safe bowl, melt the almond butter and brown rice syrup. Pour the wet mixture into the dry and combine. Fold in the banana, followed by the nuts. Using a spoon, add the milk one spoonful at a time until a thick, firm batter forms. 

Step 4- Chill and slice. Transfer the batter to the baking pan and press down firmly. Refrigerate for at least 30 minutes, then slice into 12 bars.

banana protein bar.

Arman’s recipe tips

  • Adjust the consistency. Depending on the size of the bananas, sometimes I need to add a little more flour to compensate. The texture of the batter should be firm but easy to press into a pan.
  • Don’t skip the chill time. I found the bars sliced much more cleanly after chilling for at least 30 minutes. If you cut them too early, they’ll stick to the knife and be soft in the middle.
  • Avoid whey protein powder. I feel like I say this on many of my protein powder recipes, but it’s worth repeating. During testing, whey protein made the bars super sticky and actually thinned out the mixture. I’d stick with casein or brown rice.

Storage instructions

To store: These bars will stay fresh at room temperature in an airtight container for 2-3 days. If you want to keep them fresher for longer, refrigerate them for up to 1 month. 

To freeze: Place leftover bars in a freezer-safe bag and freeze them for up to 6 months. I usually just let them sit at room temperature about 30 minutes before enjoying.

banana bread protein bars.

More protein bar recipes

banana protein bars recipe.

Banana Protein Bars

5 from 78 votes
My sweet and chewy banana protein bars are the ultimate post-workout treat or midday snack. Made with simple ingredients, they pack in 15 grams of protein.
Servings: 12 servings
Prep: 5 minutes
Total: 5 minutes
Rate This Recipe Print

Ingredients  

Instructions 

  • Line an 8 x 8-inch baking dish with parchment paper and set aside.
  • In a large mixing bowl, combine the oat flour, coconut flour, protein powder, sugar, and cinnamon, and mix well.
  • In a microwave-safe bowl, combine the almond butter and brown rice syrup and heat until melted. Pour the wet mixture into the dry and mix well. Add the banana and mix until combined. Stir through nuts if desired. Using a spoon, add the milk one spoonful at a time until a thick, firm batter is formed. You may need more milk as needed. The batter should be thick but workable.
  • Transfer to the lined baking dish and press down firmly. Refrigerate for at least 30 minutes before slicing into 12 bars.

Notes

Sweetener: Only add if you use unflavored protein powder or if the bars aren’t sweet enough. Taste the mixture before transferring to the pan. 
Milk amount: Depending on the protein powder, you may need more milk to get a smoother batter. Start with one tablespoon then add more, one tablespoon at a time. 

Nutrition

Serving: 1servingCalories: 194kcalCarbohydrates: 25gProtein: 15gFat: 5gSodium: 45mgPotassium: 150mgFiber: 4gSugar: 11gVitamin A: 43IUVitamin C: 1mgCalcium: 86mgIron: 2mgNET CARBS: 21g
Course: Snack
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a three time cookbook author, culinary school graduate, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

5 from 78 votes (74 ratings without comment)

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Comments

    1. Hi Donna! It depends on which ingredient brands you use, so double check via myfitnesspal 🙂 Enjoy!

      Reply

  2. Thanks so much for this recipe! My son LOVES these bars. I have to make a batch almost weekly because he eats them so fast but it’s a snack I am happy to oblige 🙂 I use Pea Protein and agave and they work great. Keep the recipes coming!

    Reply

  3. Well aren’t you a joy?! I can’t wait to try this recipe… and I actually ENJOYED your words and didn’t just automatically scroll to the bottom for the recipe like I do most other blogs.

    Reply

  4. The oven never works properly for making a banana ‘ripe’ but if you put it in the microwave 30 seconds at a time it’s always worked! Usually takes about 1.5 -2 mins

    Reply

  6. ok – slightly confused…if I use coconut flour do I just use 1 1/2 cup?? That’s what it looks like….just want to get it right can’t wait to make them for the kids for next weeks breakfast 🙂 Thanks for yummy ideas 😉

    Reply

    1. Hi there! You’d use a total of 1 1/2 cups (the 1 cup to replace the 2 cups of oat flour) AND the extra 1/2 cup- You’ll probably see that you need a little more dairy free milk too 🙂 Enjoy and thank you- I’m envious of your kids! 😀

      Reply

      1. I made them….I like them…I will make them again 🙂 Thanks!!!! and I did have to add a bit more coconut milk but I get it and they are easy. I think next time I will add a bit more banana and some cacao nibs 😉 mmmmmm Thanks again, love all the fun ideas <3

  7. Just made a batch of these this morning. I am so glad I did! I baked half of them just to see how they would turn out. Both the no bake and the baked are delicious! I have just about decided yours is the only food blog I need!
    thanks for all the great recipes. They are all so quick and easy!

    Ashley

    Reply

    1. Ashley, that is so kind of you- Thanks for the feedback- I love baking them too when I want something a little firmer 😀

      Reply

  8. Just put my first batch in the fridge 🙂 Assuming these have to be stored in the fridge, about how long do they keep? Thank you!

    Reply

  9. You blew up a banana?! I’m Lolololololing at you right now 😛 But to be fair, I tried the oven banana thing, and while it definitely makes them brown, I’m not quite sure it makes them any sweeter. I have the same issues with bananas refusing to ripen in the Great White North 😥

    Reply

  10. And to think you used to hate fruit. Silly boy, bananas are the bomb.

    You can stick them in a brown bag to speed up the ripening process.

    Reply