Easy Banana Protein Bars With Healthy Frosting

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These easy Banana Protein Bars are sweet, moist and with a delicious healthy frosting. Packed with over 10 grams of protein, they are perfect for your breakfasts, post workout snacks or desserts.

Looking for healthy recipes with ripe bananas? Bake these macro-friendly bars. Together with my protein banana bread and banana oat bars, they are a staple in my kitchen.

Recipe highlights

You’ll absolutely love these baked protein bars. They pack nutrition, flavor and convenience all into one. They are:

Healthy and nutritious – Oil-free, refined sugar-free, gluten-free and rich in fibers.
High protein – Perfect to reach your protein goals, with gusto.
Easy-peasy – One bowl, simple ingredients, some mixing and 30 minutes in the oven. That’s all!
Meal-prep friendly – Bake a larger batch on Sunday for your week.
D E L I C I O U S – Sweet banana bars with vanilla protein powder and cinnamon, topped with a rich frosting.

Ingredients and substitutes

Below you’ll find a list of the ingredients, along with tips and replacement options. Just focus on the details for now, I’ve included precise measurements in the recipe card at the bottom.

Bananas – Choose ripe bananas, those with brown spots all over their skin. They’re sweet, moist and rich in flavor.
Egg – One large egg binds the batter and adds flavor. Substitute with a flaxseed egg if necessary.
Maple syrup – Pure maple syrup brings natural sweetness without refined sugars. You can replace with honey, agave nectar or date syrup.
Almond butter – Almond butter adds moisture and richness with no oil or butter. Feel free to substitute with peanut butter, cashew butter or sunflower seed butter. Melted butter will also work.
Oat flour – Use store-bought or homemade oat flour, gluten-free if necessary. As a replacement you can substitute with almond flour, wholewheat flour, spelt flour or all purpose flour.
Protein powder – To balance the nutritional profile. For moister banana squares I recommend casein and plant protein. Whey will make them quite dry, instead.
Baking powder – It works as a leavening agent, helping the bars get moist and soft.
Flavors – Vanilla extract, cinnamon and a pinch of salt make this recipe irresistible.

Healthy cream cheese frosting

The frosting is made with a combination of cream cheese and Greek yogurt, to which maple syrup and vanilla extract are added for more flavor. I opted for low fat cream cheese and 5% Greek yogurt, but full-fat versions work just as well. To make it dairy-free, simply substitute with nondairy cream cheese and nondairy Greek yogurt. I recommend Greek-style soy yogurt, plain and unsweetened.

Dietary adaptations

Vegan – Use a flaxseed egg as egg replacement, then swap in nondairy cream cheese and plant based yogurt for the frosting.
Gluten-free – Replace oat flour with gluten-free oat flour or almond flour. Also, ensure both protein powder and baking powder are certified gluten-free.
Dairy-free – Use nondairy alternatives to cream cheese and yogurt like coconut cream cheese and soy yogurt.
Nut-free – Use sunflower seed butter or tahini instead of almond butter.
Low carb – Replace oat flour with almond flour and use keto-friendly sweeteners.
No protein powder – Swap it for almond flour.

How to make banana bars

Step 1 – Get ready. Start by preheating your oven to 350°F (180°C) and folding a 7×11 inches (15×25 cm) baking pan with parchment paper. Gather all ingredients and grab a bowl.

Step 2 – Mix wet ingredients. Peel and add the 2 ripe bananas to your bowl, then mash until smooth and free of lumps. Add egg, maple syrup, almond butter, vanilla extract, cinnamon and salt. Using a whisk or fork, mix until smoothly combined.

Step 3 – Add dry ingredients. Add oat flour, protein powder and baking powder to the wet mixture. Using a spatula or fork, stir well until the dry ingredients are fully incorporated into the wet. By now, the batter should be smooth and free of lumps.

Step 2 – Bake. Transfer the batter to your prepared baking pan, spreading it out evenly. Bake in hot oven for 30 – 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let them cool completely to room temperature before frosting.

Step 3 – Prep frosting. While your bars are baking and cooling, prepare the healthy frosting. Place all ingredients to a medium bowl, then mix until smooth and creamy. Feel free to adjust the sweetness level with extra maple syrup if necessary. Frost the banana bread bars, then slice into 12 squares and enjoy!

Customization ideas

Mix in the batter chopped walnuts, pecans, hazelnuts or almonds.
Stir in a handful of chocolate chips or chocolate chunks, for more flavor and texture.
Add sweetness with raisins or cranberries.
For a fruity touch, add to your protein batter a handful of blueberries or raspberries.

Storage directions

To store. Let the baked banana oat bars cool completely first, you can store them frosted or unfrosted. Once cool, place leftovers into an airtight food container with lid. At room temperature they will last for 1 day, in the fridge they will stay fresh for up to 4 days.

To freeze. Transfer to a freezer safe container or pack individually in zipper bags, then freeze for up to 3 months. To reheat, remove the desired amount from the freezer, then pop in hot oven for a couple of minutes or microwave for 30 – 40 seconds. As a tip, freeze them without frosting.

Frequently asked questions

How to ripen bananas fast?

If you have more time, place them in a paper bag with an apple. Apples release ethylene gas, which speeds up the ripening process, so within a day or two, your bananas should be ready. To ripen them immediately, try the oven method: preheat your oven to 300°F (150°C), place the unpeeled bananas on a baking sheet and bake for 15 minutes until the skins are blackened and the fruits are soft. Just be sure to let them cool completely before using.

Can I skip the frosting?

Of course, you can enjoy them as they are: delicious on their own or topped with a little peanut butter and a drizzle of maple syrup. For extra variety, try experimenting with other frostings like chocolate or peanut butter frosting.

More high protein recipes with banana

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Heat oven to 350°F (180°C) and fold a 7×11 inches (15×25 cm) baking pan with parchment paper.
Add ripe bananas to a large bowl and mash until smooth.
Add egg, maple syrup, almond butter, vanilla extract, cinnamon and salt. Using a whisk or fork, mix until smoothly combined.
Add oat flour, protein powder and baking powder to the wet ingredients. Using a spatula or fork, stir well until the dry ingredients are fully incorporated into the wet mixture. The batter should be smooth and free of lumps.
Protein powders absorb liquids differently. If your batter is too dry, add a splash of milk. If it’s too runny instead, mix in a spoonful of flour.
Transfer the protein banana batter to the prepared baking pan, spreading it out evenly.
Bake in hot oven for 30 – 35 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake them.
Allow banana protein bars to cool completely before frosting. In the meantime, prepare the healthy frosting: add all ingredients to a bowl and mix until combined.
Frost, then slice into 12 squares.

Protein Powder Choice

Type: I recommend plant based protein powder or casein, these options keep your bars soft and moist. Whey and whey isolate instead may easily dry out in the oven.
Flavor: I like vanilla, it perfectly matches with the bananas. If you’d like, you can also use unflavored, cinnamon or unflavored protein.
Recipe tweaks: Different types of protein absorb liquids differently. While casein and vegan options are highly absorbent, whey dissolves very easily. So, adjust the batter consistency with a splash of milk if too dry or a spoonful of flour if runny.

Recipe Tips

Use medium ripe bananas with brown spots over their skin. In total, they should weight approximately 7 oz or 200 grams.
Customize this recipe with your favorite mix-ins, such as chopped walnuts or chocolate chips.
Do not over-mix the batter, or they will get dry.
Do not over-bake the bars, or they will get dry. They are ready when a toothpick inserted into the center comes out clean.
Keep leftovers in the fridge, for a longer storage and a better flavor. In this case, I recommend frosting them right before serving.
Skip the frosting if desired.

Storage Directions

To store: Let the protein bars cool completely first, you can store them frosted or unfrosted. Once cool, place leftovers into an airtight food container with lid. At room temperature they will last for 1 day, in the fridge they will stay fresh for up to 4 days.
To freeze: Transfer leftovers (unfrosted) to a freezer safe container or pack individually in zipper bags, then freeze for up to 3 months. To reheat, remove the desired amount from the freezer, then pop in hot oven for a couple of minutes or microwave for 30 – 40 seconds.