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.

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)

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.

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.

More protein bar recipes

Homemade Protein Bars

Carrot Cake Protein Bars

Cookies and Cream Protein Bars

Chocolate Protein Bars

Coconut Protein Bars

Cookie Dough Protein Bars