So here's what you can do with all of that quarantine banana bread you've been busy baking. You're welcome. They're also completely gluten-free and nearly vegan besides the egg I used in the banana bread which you could easily sub out for a flax egg. Feel free to change it around to whatever way you prefer to eat!
Layer one: Gluten free graham cracker crust with honey and butter.
Layer two: Mashed gf banana bread + raw banana + coconut butter, maple syrup and collagen power.
Layer three: Melted dark chocolate and flakey sea salt.
If you're looking for a stronger banana flavor to be present amongst all the other flavors and also want the banana bread portion of the bar to more like batter than bread, you can add one mashed banana to the banana bread crumbles.
I used a ton of different products that are my favorite so I'll list them here incase you want to use the same thangs! Pamela's gluten free honey grahams, Melt Organic vegan butter, Vital Proteins unflavored collagen powder, Bob's Red Mill old fashioned rolled oats and then Eating Evolved's coconut butter. (Since I can't eat nuts I love using coconut butter or @avokween's granola butter in place of almond or cashew butter.)
5/14/2020 09:44:40 am
Hi! Really appreciate your recipes since I have so many allergies, too! In step 8 it mentions coconut flour, but it wasn’t listed as one of the ingredients. Just want to clarify before I start making it! 😋 Thank you!
5/14/2020 09:48:46 am
Hi! Oops I must have accidentally deleted that part while editing. I fixed it, thanks! Just 1 tbsp to keep the banana bread crumbles from getting too mushy. ;)
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