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Looking for a quick banana bread bars recipe that works as a snack, breakfast, or dessert? These Chai Banana Bread Bars with chocolate chips are exactly that! Paleo, grain-free, kid-friendly, and absolutely delicious. They bake in under 25 minutes, making them the perfect easy banana bread snack any time of day!!
These bars are everything you want in a treat: a moist banana bread base flavored with warm chai spices like cinnamon, cardamom, nutmeg, and ginger, plus gooey chocolate chip banana bread bars magic!! Cashew butter adds an extra creamy texture that melts in your mouth.
As a nutritionist, I love creating treats that are both wholesome and indulgent. These bars are loaded with healthy fats and fiber, making them a healthy banana bread for kids and adults alike. My kids devour them for an after-school snack, and they also make a fun banana bread breakfast idea!!
For more banana bread inspiration, try Banana Bread Blondies with Walnut Streusel, Paleo Morning Glory Bread, or Banana Bread with Chocolate Chips. For the same cozy banana bread flavor in a protein-packed loaf, try my High-Protein Banana Bread with Greek Yogurt and PBfit!
How to make Chai Banana Bread Bars:
- Start by preheating the oven to 350°F and lining an 8×8 pan with parchment paper.
- Mix your dry ingredients — almond flour, coconut flour, baking soda, and chai spices. In a separate bowl, combine wet ingredients: an egg, mashed bananas, cashew butter, coconut sugar, and vanilla. Stir the dry into the wet until smooth, then fold in chocolate chips and walnuts if you like.
- Spread the batter evenly in the pan and bake for 22-24 minutes until lightly firm and golden. Let cool at least 30 minutes before slicing into squares. Refrigerate for faster cooling.
Serving and Storage
Serve warm or at room temperature. Store in an airtight container for a few days, in the fridge for up to a week, or freeze for up to 3 months.
These bars are a wholesome banana bread treat that works as an easy dessert, breakfast, or paleo snack recipe!!
Tips and Swaps
- Swap cashew butter for almond or peanut butter.
- Omit chocolate chips for a simpler flavor, adding a touch of coconut sugar if needed.
- Adjust chai spices or omit for a milder flavor.
- Swap walnuts for pecans, or leave out completely.
Chai Banana Bread Bars
Ingredients
- 1.5 cups blanched almond flour
- 2 tbsp coconut flour
- 2 tsp ground cinnamon
- 1.5 tsp ground cardamom
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 egg , (whisked)
- 1/3 cup smooth cashew butter*
- 2 medium ripened bananas , (mashed)
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
- 1/3 cup chopped walnuts
- 2/3 cup chocolate chips**
Instructions
- Preheat the oven to 350 degrees F. Line an 8×8 baking pan with parchment paper, creating a sling to go up the sides. Set aside.
- In a medium sized bowl, stir together the dry ingredients: both flours, cinnamon, cardamom, ginger, nutmeg, baking soda, and sea salt.
- Using an electric mixer, beat together the egg, cashew butter, bananas, coconut sugar, and vanilla extract. Beat until smooth. Mix in the dry ingredients and beat, until no dry pockets remain.
- Fold in the walnuts and chocolate chips. Pour the batter into the prepared pan. Transfer to the oven.
- Bake for 22-24 minutes until the middle is lightly firm and the top is golden brown. Allow to sit for at least 30 minutes before slicing into equal squares.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Question. As much as I LOVE almonds and almond flour, I cannot have them. I have kidney stones issues (my body just makes them) and I’ve had to remove almonds and spinach completely 100% from my life (yes, so sad and true). What substitute can I use for your recipes that call for almond flour?
Delicious recipe! But be aware if you substitute sunflower seed butter your cookies will turn green.😬
I’ve made these a couple of times now, using my ripe bananas. I’ve skipped the cardamon simply because I didn’t have it already, and actually like these not so spiced. These have been great to have available for a quick breakfast on the go with hot tea, or an afternoon snack.I’ll be making more this weekend!
Love this!! These have quickly become a favorite of mine, too 🙂
Is it possible to omit the coconut flour? Or can I sub in GF all purpose instead of the coconut flour?
I would sub in tapioca or arrowroot starch if possible, or just omit and add in additional 2 tbsp of almond flour.