Soft baked snack bars with the sweet taste of banana, fragrant vanilla, and earthy matcha! High protein, gluten-free, and perfect for when you’re craving banana bread without all the calories and fat. No added sugar either!
TWO amazing food holidays in one week?! HOW DID WE GET SO LUCKY!?
We started the week off with National Muffin Day (scooooore) and now it’s National Banana Bread Day! I guess February is all about the delicious baked goods. Funny that January is so focused on smoothies and salads after the holidays, and now the world shifts back to its love of all things sweet and comforting. I am NOT complaining.
Seriously, what’s not to love about banana bread? A moist, sweet, cake-like quick bread made of one of the sweetest fruits on earth. Saving the world from overly ripe bananas on the counter one recipe at a time! I personally can’t think of a better use for spotty brown bananas than a fresh batch of banana bread.
Did you know that the first loaf of banana bread wasn’t made in the US until the 1930s!? WHAT were people doing with all their ripe bananas before then!? The sweet loaf started because of popularization of baking soda and baking powder in the first half of the 20th century and thus that banana bread became a standard feature of American cookbooks. Chiquita Banana’s Recipe Book made it even more popular with its release in 1950. A little banana bread history for ya!
As I mentioned above, all banana bread starts with a ripening bunch of bananas. That’s actually what inspired this recipe. I was aware that National Banana Bread Day was coming up this month and I just so happened to have a bunch of waaaaay too ripe (for me at least!) bananas sitting on my counter. I knew it was a the perfect opportunity to make a new recipe for the holiday!
In true Healthy Helper fashion however, I wanted to change things up a bit. No traditional, boring banana bread loaves for me! Instead I made a sweet, antioxidant rich snack recipe that’s energizing and easier to take on the go than a regular banana bread slice. May I present Vanilla Matcha Banana Bread Bars!
I love pairing matcha with sweet ingredients because it cuts down on its bitter earthy flavor and just adds a lovely complexity to the baked good. Not to mention it’s a great natural energizer and full of antioxidants!
- 1 scoop of Vanilla Tera’s Whey Protein (30 g)
- 2 tablespoons coconut flour
- 1 tbsp matcha green tea powder
- 1 very ripe banana (about 112 grams)
- ¼ cup unsweetened non-dairy milk
- 3 tablespoons liquid egg whites
- ½ teaspoon of cinnamon
- ½ teaspoon of baking powder
- ½ teaspoon of vanilla bean powder
- Preheat oven to 350. Mash the banana. Whisk together wet and dry ingredients. Stir in mashed banana. Pour into a well-sprayed loaf pan. Bake at 350 F for about 18 minutes. Let the bread cool. Remove from the loaf pan, slice into 6 equal bar pieces, and serve.
Soft-baked, delicious bars packed with protein, fiber, and no added sugar. Just like when I bake with dates, baking with ripe bananas requires NO added sugar. The best, right!? They’re just so naturally sweet and delish on their own! These are gluten-free too for all my Celiac friends out there. Always looking out for you guys!
Looking for some other fun ways to celebrate National Banana Bread Day? Try these unique banana filled recipes!
Are you a banana bread lover?
What’s your favorite mix-in for banana bread?
What’s your go-to way to use overly ripe bananas?
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