These homemade banana carob protein bars are packed with plant protein, and are perfect for a quick snack or on-the-go breakfast. Vegan and gluten-free.
Hi there and happy Monday. Instead of going to the office this morning, I’m heading to Boston for work. I’ve been to Massachusetts when I was younger, but didn’t get a chance to visit Boston. I’ve heard many wonderful things about the city so I’m really excited to check it out for myself!
A couple weekends ago I made a batch of protein bars to have a healthy snack on hand while traveling to Vegas. Isaac and I ate them throughout the week and they were tasty, but I wanted to tweak the recipe before posting it.
Since I’m traveling again this week I decided to make another batch and this time they turned out perfectly! If you’re looking for a quick snack, on the go breakfast, or a way to use up ripe bananas, these protein bars are for you!
If you make these banana protein bars, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe.Print
These homemade banana carob protein bars are packed with plant protein and are perfect for a quick snack or on-the-go breakfast. Vegan and gluten-free.
- 1 cup old fashioned rolled oats
- 1 cup oat flour
- 1/3 cup protein powder (I used vanilla brown rice protein powder)
- 1 Tablespoon chia seeds (optional)
- 1 teaspoon cinnamon
- pinch of sea salt
- 2 medium ripe bananas, mashed
- 3 egg whites
- 1/2 cup unsweetened vanilla almond milk
- 2 Tablespoons smooth natural peanut butter (or almond butter)
- 1/2 Tablespoon honey
- 5 drops of liquid stevia (or 1 Tablespoon more of honey)
- 1 teaspoon vanilla
- 1/4 cup carob chips (or mini chocolate chips)
- Preheat oven to 350° F.
- In a bowl combine all dry ingredients – oats, oat flour, protein powder, chia seeds, cinnamon and salt.
- In a large bowl combine all wet ingredients – bananas, egg whites, almond milk, peanut butter, honey, stevia and vanilla.
- Slowly pour and stir the dry ingredients into the wet ingredients until everything is well mixed, then gently stir in the carob chips.
- Pour the batter into a greased 8 x 5 in. or 8 x 8 in. baking dish.
- Bake for 15-20 minutes, remove from oven and cool for 15-20 minutes.**
- Cut into 8 squares and enjoy.
**A cake tester may not come out completely clean because of the melted carob chips.
I’ve found it’s best to wrap the squares in plastic wrap and store them in a ziplock bag or storage container in the fridge. They’ll last for about 1 week. If you want to save them even longer, wrap them up the same way and place them in the freezer. I froze a few last time and they tasted just fine after letting them thaw.
- Serving Size: 1 bar
- Calories: 246
- Sugar: 8g
- Fat: 7g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 8g