Moist Gluten-Free Banana Bars (Dairy-Free)
These moist gluten-free banana bars are filled with walnuts and drizzled in a browned butter glaze. Perfect individual bars that are great for snacking on or as a sweet treat! Totally dairy-free too.
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Jump to:
- Banana Lovers, You’re in for a Treat!
- What are Banana Bars?
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Banana Bars (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Gluten-Free Banana Recipes You’ll Love:
- Gluten-Free Desserts to Indulge In:
- Gluten-Free Banana Bars (Dairy-Free)
Banana Lovers, You’re in for a Treat!
If you love bananas, and can’t get enough of classic banana bread, banana muffins, banana cake, or banana pancakes, then I know you’re in for a treat!
What are Banana Bars?
Banana bars are similar to banana bread, except that instead of being baked in a loaf pan, they are made in either a square pan or rectangle pan, and then cut into square bars.
The main ingredients include mashed bananas, flour, sugar, eggs, butter and baking soda.
Using ripe bananas is key for adding moisture, sweetness and banana flavor. Banana bars are soft and tender on the inside, and nuts of some kind are usually added for a crunchy contrast and texture.
Banana bread bars or banana squares can then be eaten plain (for an easy school snack), or glazed, frosted or dusted with a sprinkle of powdered sugar (the perfect treat for those with a sweet tooth)!
Are Banana Bars Gluten-Free?
Typically, banana bars are made with regular all-purpose flour (which contains gluten), and hence they are usually not gluten-free and not safe for Celiacs or those with gluten intolerances, until specifically said to be so.
Today however, we’ll be making a gluten-free and dairy-free version of these banana bread bars that everyone will enjoy!
Why This Recipe Works:
- Simple Ingredients: The main ingredients needed for this gluten-free banana bars recipe are easily accessible at the local grocery store (nothing fancy required)!
- Easy to Make: Preparing the batter is just a matter of mixing wet and dry ingredients together, and then once baked, we drizzle an easy browned butter glaze on top.
- Totally Gluten-Free & Dairy-Free: The best part is that these healthy banana bars are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free banana bars recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Bananas: Make sure to use ripe bananas or overripe bananas in this banana bread bars recipe as they are naturally sweeter (best to choose either very brown bananas or spotty bananas).
- Sour Cream: I used dairy-free sour cream to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use regular sour cream instead.
- Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
- Eggs: Eggs are necessary for binding the ingredients together, so make sure to add them in. Alternatively, if you wish to keep this recipe egg-free, you can either use aquafaba or an egg-replacer instead.
- Vanilla Extract: I like adding a bit of vanilla extract to add extra flavor.
- Sugar: I used white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar, or coconut sugar if you prefer (just note that the darker the color of the sugar used, the darker will be the color of the batter). If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour blend (a gluten-free 1:1 substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.
- Baking Soda: Baking soda is the only leavening agent in this gluten-free banana bars recipe, so make sure to add it in. Alternatively, you may use 2 teaspoons of baking powder instead if you prefer.
- Walnuts: I like adding unsalted chopped walnuts for a bit of texture. You may also use other chopped unsalted nuts (such as almonds, cashews, macadamia nuts, or pistachios) if you prefer. Or, if you are allergic to nuts, you can leave them out instead.
- Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is sugar that has been processed to get a very fine powder-like texture, and this fine texture is what helps the sugar dissolve completely to get a smooth glaze. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use another unsweetened non-dairy milk (such as cashew milk, rice milk, oat milk, etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
How to Make Gluten-Free Banana Bars (Step by Step):
1. Preheat and Line
Preheat the oven to 350F. Line a 9”x13” baking dish with parchment paper.
2. Mash Bananas
In a large mixing bowl, add the ripe bananas. Mash them completely with a fork.
3. Add Wet Ingredients
To the bowl with the mashed bananas, add the dairy-free sour cream, softened dairy-free butter, eggs, and vanilla extract all at once.
Whisk together until completely combined.
4. Add Sugar
Add sugar, mixing until just incorporated.
5. Whisk Dry Ingredients
In a separate bowl, sift in the gluten-free measure-for-measure flour, xanthan gum (if using), baking soda and salt.
Fold the dry ingredients together with a rubber spatula until combined.
6. Fold in Walnuts
Fold in the chopped walnuts until the walnuts are evenly distributed within the batter.
7. Pour Batter into Baking Pan
Pour this banana bread batter into the prepared pan.
8. Bake Until Golden Brown
Bake batter in the preheated oven for 25 to 30 minutes or until the top has evenly browned and a toothpick inserted comes out clean. Let cake cool in pan for at least 15 minutes.
9. Prepare Browned Butter Glaze
As the cake is cooling, prepare the brown butter glaze. In a saucepan, add the unsalted dairy-free butter and let it melt and cook until it has brown bits at the bottom of the pan and begins to smell nutty. Remove from the heat.
In a medium mixing bowl add the powdered sugar and browned butter. Whisk together until the powdered sugar has soaked up all the butter.
At this point the mixture will look thick and curdly. Add the almond milk and whisk rapidly until a smooth glaze forms.
10. Remove Bars from Pan
After the banana cake has cooled for at least 15 minutes, remove the banana cake from the pan with the parchment paper.
11. Drizzle and Garnish
Diagonally drizzle the browned butter glaze all over the banana bread bars, then top with extra chopped walnuts if desired.
12. Cut and Serve
Cut into squares and serve!
Dish by Dish Tips/Tricks:
- Optional Flavorings: To enhance the flavor of these gluten-free banana bars, you may also add spices such as ground cinnamon or ground nutmeg.
- Swap Out Walnuts: If you’re not a fan of walnuts, you may also use other chopped unsalted nuts instead (such as almonds, cashews, macadamia nuts, or pistachios). Or, if you are allergic to nuts, you can leave them out instead. Additionally, incorporating other mix-ins such as shredded coconut, or dairy-free chocolate chips can add extra texture and flavor.
- Use Frosting instead of Glaze: If you rather top these banana squares with frosting, you can either use a peanut butter frosting or cream cheese frosting.
Recipe FAQs:
To store these gluten-free banana bars, place them in an airtight container and store them in the refrigerator for up to 5 days.
Yes, you can! To freeze, wrap these banana bread squares in plastic wrap and them place in a freezer-safe container or in a freezer bag and freeze for up to 2 months. Let the frozen banana bars thaw overnight in the refrigerator before eating.
Other Gluten-Free Banana Recipes You’ll Love:
Gluten-Free Desserts to Indulge In:
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Gluten-Free Banana Bars (Dairy-Free)
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
These moist gluten-free banana bars are filled with walnuts and drizzled in a browned butter glaze. Perfect individual bars that are great for snacking on or as a sweet treat! Totally dairy-free too.
Ingredients
For the Batter:
- 3–4 ripe bananas
- 1 cup dairy-free sour cream
- 1/2 cup unsalted dairy-free butter, softened
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups white sugar
- 2 cups gluten-free measure-for-measure flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup chopped walnuts
For the Browned Butter Glaze:
- 1/2 cup unsalted dairy-free butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened almond milk
For the Topping (Optional):
- Extra chopped walnuts
Instructions
- Preheat and Line: Preheat the oven to 350F. Line a 9”x13” baking dish with parchment paper.
- Mash Bananas: In a large mixing bowl, add the ripe bananas. Mash them completely with a fork.
- Add Wet Ingredients: To the bowl with the mashed bananas, add the dairy-free sour cream, softened dairy-free butter, eggs, and vanilla extract all at once. Whisk together until completely combined.
- Add Sugar: Add sugar, mixing until just incorporated.
- Whisk Dry Ingredients: In another bowl, sift in the gluten-free measure-for-measure flour, xanthan gum (if using), baking soda and salt. Fold the dry ingredients together with a rubber spatula until combined.
- Fold in Walnuts: Fold in the chopped walnuts until the walnuts are evenly distributed within the batter.
- Pour Batter into Baking Dish: Pour this banana bread batter into the prepared baking dish and bake in the oven for 25 to 30 minutes or until the top has evenly browned and a toothpick inserted comes out clean. Let cake cool in pan for at least 15 minutes.
- Prepare Browned Butter Glaze: As the cake is cooling, prepare the brown butter glaze. In a saucepan, add the unsalted dairy-free butter and let it melt and cook until it has brown bits at the bottom of the pan and begins to smell nutty. Remove from the heat. In a medium mixing bowl add the powdered sugar and browned butter. Whisk together until the powdered sugar has soaked up all the butter. At this point the mixture will look thick and curdly. Add the almond milk and whisk rapidly until a smooth glaze forms.
- Remove Bars from Pan: After the banana cake has cooled for at least 15 minutes, remove the banana cake from the pan with the parchment paper.
- Drizzle, Garnish and Serve: Diagonally drizzle the browned butter glaze all over the banana bread bars, then top with extra chopped walnuts if desired.
- Cut and serve: Cut into squares and serve!
Notes
Bananas: Make sure to use ripe bananas as they are naturally sweeter (you can tell bananas are ripe when they have alot of brown spots or when their skin is dark brown).
Sour Cream: I used dairy-free sour cream to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use regular sour cream instead.
Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
Eggs: Eggs are necessary for binding the ingredients together, so make sure to add them in. Alternatively, if you wish to keep this recipe egg-free, you can either use aquafaba or an egg-replacer instead.
Vanilla Extract: I like adding a bit of vanilla extract to add extra flavor.
Sugar: I used white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar, or coconut sugar if you prefer (just note that the darker the color of the sugar used, the darker will be the color of the batter). If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour blend (a gluten-free 1:1 substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.
Baking Soda: Baking soda is the only leavening agent in this gluten-free banana bars recipe, so make sure to add it in. Alternatively, you may use 2 teaspoons of baking powder instead if you prefer.
Walnuts: I like adding unsalted chopped walnuts for a bit of texture. You may also use other chopped unsalted nuts (such as almonds, cashews, macadamia nuts, or pistachios) if you prefer. Or, if you are allergic to nuts, you can leave them out instead.
Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is sugar that has been processed to get a very fine powder-like texture, and this fine texture is what helps the sugar dissolve completely to get a smooth glaze. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use another unsweetened non-dairy milk (such as cashew milk, rice milk, oat milk, etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
Storing: To store these gluten-free banana bars, place them in an airtight container and store them in the refrigerator for up to 5 days. To freeze, wrap these banana bread squares in plastic wrap and them place in a freezer-safe container or freezer bag and freeze for up to 2 months. Let the frozen banana bars thaw overnight in the refrigerator before eating.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
