These satisfying "go anywhere" bars are dense and filling, a perfect snack for traveling, hiking, or at school or work.
Banana-Walnut Bars
- Total Time: 55 mins
- Yield: 12 (makes 12 bars) 1x
Ingredients
Scale
- 1 cup unsweetened nondairy milk
- 3 ½ ounces dates (6 to 7 Medjool or 12 to 14 Deglet Noor), chopped
- 2 teaspoons vanilla extract (or seeds from 1 to 2 vanilla beans)
- ½ cup dry/uncooked millet (will be ground into flour)
- ½ cup old-fashioned rolled oats (will be ground into flour)
- 1 ¼ cups old-fashioned rolled oats
- 2 teaspoons cinnamon
- 2 very ripe bananas, sliced (about 1 ½ cups)
- 3 ounces walnuts, chopped (about ¾ cup)
Instructions
- Place the nondairy milk, dates, and vanilla into a small bowl, and set aside for at least 15 minutes (so the dates can soften).
- Grind the millet and the ½ cup of oats into flour with a blender. Transfer to a medium bowl.
- Add the 1 ¼ cups of oats and the cinnamon to the bowl of flour, and whisk.
- Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper.
- Pour the soaking ingredients (milk, dates, and vanilla) into the blender, along with the banana, and blend just briefly (so the banana and dates are still in small bits).
- Pour the mixture into the bowl of dry ingredients and stir well. Stir in the walnuts.
- Spoon the batter into the pan and spread evenly. Bake 30 to 35 minutes until nicely browned on top and around the edges. Cut into 12 bars after cooling for at least 15 minutes.
Notes
Persimmons: I had originally used 1 medium-large, very ripe hachiya persimmon, peeled and quartered in this recipe (and called them "Persimmon Bars") but since persimmons have a very short season, I changed the recipe to use bananas, since they are always available. If you'd like to use the persimmon, you may; and I've also used a half cup applesauce at times. All three ingredient options (persimmon, banana, applesauce) are there to give moistness since we're not using oil or butter.
- Prep Time: 20 mins
- Cook Time: 35 mins
Nutrition
- Serving Size: 1/12 recipe, 1 bar
- Calories: 171
- Sugar: 8.6g
- Sodium: 3mg
- Fat: 6.3g
- Saturated Fat: 0.7g
- Carbohydrates: 26.0g
- Fiber: 3.8g
- Protein: 4.5g
- Cholesterol: 0
Hi Cathy, Love your site and your recipes. I recently made these bars and loved them. I have two girls ages 4 and 2 (tough food critics) and they loved them as well. Thanks so much for sharing this recipe. Rather than using persimmons I used apples. I also substituted figs for raisins, and steel cut oats to make my oat flour. They turned out great! Again, thanks for being part of the solution and blessings to you!
Hi Gordon! Thanks for the comment, that sounds great! I love figs and apples, they're great for baking. So glad the family ate it up! 😉
I’m confused this recipe doesn’t say anything about persimmons??
Hi Rose, thanks for this catch. I just added a note above about the persimmon option.
Hi Cathy,
I just found your site and really like it! I tried this recipe today and the flavor is good but my bars came out gooey and seem uncooked - I even put them in longer in the oven. What did I do wrong?
Hi Rachel, not sure...I'm guessing you used a banana instead of a persimmon (since persimmon's are not in season yet), and if so, maybe try with a smaller banana or just half of one.
I have the small persimmons instead of the large ones. Will they be okay for this recipe?
Hi Kim, the larger hachiyas work best because they are really soft and squishy, and that's what we want. Your smaller persimmon (a fuyu) is likely too firm. I've seen the larger ones in the store by now, so I'd recommend using that one and using it when it's really soft. The smaller, harder persimmons are great for eating raw, like an apple.
the ones we have here in Indiana are really squishy. I put them through a food press an freeze the pulp. Since I have it, I think I will try it. what sort of measurement do you think you use of the large persimmon? thanks!!
Hi Kim, I don't know what the measurement is and can't find an equivalent online anywhere. But if I had to guess I say it would be about 3/4 cup.
thanks!
I used 3/4 cup of the small persimmon pulp, and they turned out delicious!
Hi Cathy!
I discovered your site recently and am so glad. What a great vegan SOS free resource! I made the persimmon bars yesterday and loved them! They remind me of a holiday fruit cake. Now I have something special to bring to Christmas dinner. Thank you so much:)
Hi Linda, I think that would be fine. 🙂
Hi Cathy, I live in a rural area and we don't get persimmons around here. What would be the very best substitute in your opinion?
I am beyond thrilled I found your site a couple weeks ago. You are a life saver!
Hi Cheryl, maybe use bananas or applesauce. Also try the Blueberry-Banana Bars; they are great. 🙂
Can you make these in a muffin pan?
I think that would work, maybe cook for 30-35 minutes, or until brown on top. 🙂
Thanks Amy! It's there now. 😉
Cathy, do you think I could substitute pumpkin for the persimmon? I would also like to make them muffins...what do you think?
Sure! I think muffins would take about 35 minutes. 🙂
Hi Cathy, can you use fuyu persimmons that were previously frozen even though they are pretty much liquid like. Thank you so much. We are trying to help dad <3
For this recipe I wouldn't. Fuyus don't work the same as the ones specified in the recipe. If you don't have persimmons you can use a ripe banana. 🙂
Hi Cathy! I would like to make these. I purchased millet flour(Bobs red mill). So if recipe calls for 1/2 cup millet ground into flour.. would I still use 1/2 cup of this already ground millet flour? Thank you!
Yes, and if you think it needs a bit more, feel free to add some. 🙂
Thanks Cathy!!! I was waiting to hear back from you before making this recipe!:)
Could I use regular plain flour in place of millet flour as I can’t source it as flour or to grind myself. Or do you have any other suggestions? Thanks
Sure, I think that would be fine. 🙂
Cathy, I just made these, but where is the recipe mentioned above for cashew date frosting? I can't find it in the search bar.
Sorry; I renamed it. Here it is. 🙂
These were delicious! Before my family and I adopted a whole food plant based lifestyle, I used to make banana cream pie for my husband's birthday every year (so not whole food plant based!). I was trying to find a dessert that had no sugar, gluten and had that banana taste. This was it! Everyone loved them. I wish I had seen the vanilla frosting recipe too but will make it next time. Thank you! You were my savior when I began changing the way we ate -- i just went to your site and found something good. Congratulations on your book! It is in the waiting room of my MD. He is whole food plant based medical doctor.
Thanks so much, Jen! 😉 Glad I could help; sounds like you both are doing great! That's so nice that my book is in your doc's waiting room!
What a great recipe! I did the banana version - and added thinly sliced banana on the top. I really like them and thinking I will stew some pears and try it with those next. 🙂
I’ve just discovered your blog and this is the first thing I’ve tried. I am really happy with the result and I can’t wait to try more. Thank you so much for such a great resource!
Welcome Tara! 😉 Try the Tu-no Salad, Beefless Stew, and Carrot Cake; three all-around favs! 🙂
I have made these twice now but as I didn't have any millet for the millet flour, I used almond meal. We love them and they freeze well. Thank you 🙂
Hi Charlotte, great to hear that they worked well with the almond meal; I'll have to try that. 🙂 Thanks for the comment!