Homemade Banana Carob Protein Bars

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!

Overhead shot of homemade banana carob protein bars in a white baking dish on wood cutting board.

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. 

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Homemade Banana Protein Bars


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x

Description

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.


Scale

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350° F.
  2. In a bowl combine all dry ingredients – oats, oat flour, protein powder, chia seeds, cinnamon and salt.
  3. In a large bowl combine all wet ingredients – bananas, egg whites, almond milk, peanut butter, honey, stevia and vanilla.
  4. Slowly pour and stir the dry ingredients into the wet ingredients until everything is well mixed, then gently stir in the carob chips.
  5. Pour the batter into a greased 8 x 5 in. or 8 x 8 in. baking dish.
  6. Bake for 15-20 minutes, remove from oven and cool for 15-20 minutes.**
  7. Cut into 8 squares and enjoy.

Notes

**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.

  • Category: Bars and Balls
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 246
  • Sugar: 8g
  • Fat: 7g
  • Carbohydrates: 38g
  • Fiber: 8g
  • Protein: 8g

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    27 comments
  1. I did not like this recipe. Very dense bars. Needs some sort of baking agent. High protein and the right amount of sweetness but the texture is just off.

  2. I made these using 3 small bananas and 1 T. maple syrup instead of adding honey or stevia. I didn’t add carob chips either. They turned out perfect, not too sweet! Thank you for sharing this recipe!

  3. I have been scouring the internet for some recipes for my vanilla brown rice protein powder, and stumbled on your site. Everything looks so delicious! I just have one question about this recipe – I live abroad and don’t have access to oat flour (or any way to grind my own oats and make it). Do you think substituting whole wheat flour would work okay?

    Thanks!

    • I haven’t tried it but you could use flaxseed egg as a sub.

      I would use 2 TB ground flax with 6 T warm water to make a flaxseed egg that would replace the 3 egg whites in this recipe. I hope it works for you!! 🙂

      • I used a 1/4 cup of silken tofu…it worked really well. And you couldn’t taste the tofu at all. Thanks for the awesome recipe!

  4. That looks absolutely delicious, that I can actually mistake that for guilt-carb-loaded treats. I’ll share this recipe with my aunt, she’s the one who knows how to bake, and I can’t wait for her to try her hand at this. Thanks for this!

  5. Hi guys I just started a new blog about weight loss! I’m sharing my experiences and would love to get some feedback on what your experiences have been. Check out my blog at reviewdiets.webs.com Thanks 🙂 I hope to see some comments!

  6. This looks sooooo good! I make a loaf of protein banana bread every week and this would be an awesome swap out so I don’t get sick of the BB. Thanks!

    • Hi Jenna,

      I had carob chips on hand so I decided to use them instead of chocolate chips.

      Also, I found some info about why carob chips are a healthy replacement for the chocolate chips. –>

      Comparatively, carob chips have more dietary fibers than the chocolate chips. Also, carob chips are rich in protein and high in fiber. The calcium content of carob chips is higher than that of the chocolate chips. The absorption of calcium is blocked by oxalic acid present in chocolate and carob chips do not contain oxalic acid.

      Hope that helps!

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