Blueberry Banana Cake Bars

I’m back! Boy, did I miss you guys [and my kitchen]. Don’t let that fool you though, I still cooked up a storm while we were away.

I am [still] uploading all of our pictures and videos from the trip, and plan to share them with you tomorrow.

I managed to make these snack bars a couple of days before the family arrived. The plan was to take them along with us in our travels so we would avoid stopping for snacks at various gas stations.

Thankfully, it worked!

We saved our tummies and our wallets!

These bars also double as a great breakfast in a bowl with milk, nut butter, and fruit.

Blueberry Banana Cake Bars

Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free

Lightly sweetened cake with blueberries, banana, and a walnut topping.


  • 3/4 cup chickpea flour
  • 1/4 cup buckwheat flour – processed groats in my coffee grinder
  • 1/4 cup buckwheat grouts
  • 1/4 cup chia seeds
  • 1/4 cup hemp seeds
  • 2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/8 teaspoon nutmeg
  • 1 1/4 cup non-dairy milk – I used almond milk
  • 2 large eggs
  • 1 cup banana, mashed [about 3 bananas]
  • 1/4 cup coconut/coconut sugar
  • 2 tablespoon ground flax seed
  • 1 tablespoon pure vanilla extract
  • 1 cup frozen blueberries
  • 1/4 cup chopped walnuts


  1. Preheat your oven to 375F and line 8×8 pan with parchment paper across both sides for easy lifting and set aside.
  2. In a large bowl combine flours, whole buckwheat, chia, hemp, cinnamon, baking powder, and nutmeg. Set aside.
  3. In a separate bowl, whisk milk, eggs, mashed banana, sugar, ground flax, and vanilla. Once incorporated, pour into dry ingredients. Stir until combined before adding in blueberries.
  4. Pour mixture into prepared pan and even out with a fork. Sprinkle walnuts over top.
  5. Bake for 45-50min until a toothpick inserted comes out clean. [Mine took 50 minutes].
  6. Allow to cool for 5 minutes before removing from the pan and allowing to cool on a wire rack for an additional 10-15minutes.

Makes 8 squares.


Okay, off to spin class before I tackle a weeks worth of cabin laundry.


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Comments | Leave Your Comment

    • I think you should be okay. They’re about the same consistency/have the same properties. If you end up trying it, let me know how it turns out!

  1. Those are my kind of bars. Perfects snacks for when you’re traveling! Especially w/ kids because they’re always hungry. We just got back from a short Memorial weekend trip too!! My camera broke though so I wasn’t able to take any pictures :(

  2. It’s definitely the season for cake bars :) Glad you had a great vacation and some uhmahzing treats along the way – and thank you again for allowing me to guest post!

  3. Leanne they look great!

    I make blueberry banana muffins.

    and Blueberry banana oat cakes (in the microwave)

    Both vegan and GF.

    I dig this recipe b/c well, blueberries and bananas and baked goods are pretty much my fave things ever :)

  4. Welcome back! I can’t wait to see the pics from your trip :) :)

  5. They look great! Anything with blueberries and bananas has my attention.

  6. Yummy! I love using chickpea flour but not 100% of it in any recipe. Love it mixed with buckwheat though. I bet the kids would love these.
    Hope you had a great time in Golden :)

  7. mmm I love the look of these, so moist and dense :)

    So glad you had such a nice trip! :)

  8. Yum..yum..YUM. Blueberries and bananas were MADE to go together on and in anything. These look amazingg. Can’t wait to try this recipe!

  9. This is fantastic! I just love the ingredient list. I’m always looking for delicious, healthy snack ideas to make for the fam. I would much rather have these babies on hand than anything a ‘convienience’ store had. I’ve never heard of buckwheat grout, I’ll be interested to look into that and in the meantime use oat flour like a previous reader suggested.

  10. These look so good! I think I’m going to try them because I just bought buckwheat and want to experiment with it. I’ll have to substitute the hemp seeds though. Will any other seed or even a dried fruit work?

  11. Totally loving this!! I really like the combination of flavors you have going on here!

  12. I’m about to go into my kitchen and make these!! In fact, I love all your bar creations. :)

  13. Yum! Beautiful! This is really the kind of snack that I like. I think this one will have to go on my must try list! I wonder if I could make them into muffins?

  14. Found these through the top 9 link and they are so impressive! I fall victim to what my husband and I call “gas station goodies” on road trips all too often. Planning ahead with something this awesome is a definite must :) Bookmarked!

  15. oo just found these! has anyone tried making them vegan? I’m not sure what the best egg replacer in these would be seeing as they already have flax and banana in them (my normal choices!) Starch? Applesauce? Soy yoghurt?

    • Hmm, that’s a great question. I bet you could replace the eggs with flax eggs. I had originally planned on making this recipe with 4 eggs but thought it was too much so I added 2 tbsp ground flax and extra milk to compensate. So, flax should do the trick. If you want to mix it up so it’s not too “flaxy” you could try applesauce! Good luck :)

  16. so I think I am going to make these tonight for tomorrows breakfast. I am hoping it is awesome because I just ordered a baked doughnut pan and am wondering if this recipe would work for doughnuts!! If so I am going to sprinkle them with some homemade powdered sugar.

      • I think I may have to make a few adjustments (made the cake this weekend) for the doughnuts. But as soon as I get the pan I will make them and let you know.

        ps- the girls love it with peanut butter for breakfast (me, too)


  17. Ok- so I made the doughnuts- and it totally worked!! I did make some modifications to the recipe (no blueberries, and didn’t have hemp seeds and I added a 1/2 tsp of salt). Then I baked them in this:

    we rolled them in cinnamon sugar (palm sugar) and homemade powdered (regular) sugar with no corn.

    The girls were so excited and loved them- totally would do this again.

    The only thing is the buckwheat groats were crunchier than in the regular cake- I think this was due to the shorter cooking time. Next time I think I might try grinding all of them.


  18. These are delish. I had to make a few substitutions, as I was out of stuff (Extra Tbsp flax instead of some chia–didn’t have enough–millet instead of groats, no hemp but added 1/4 c coconut flakes, 3/4 tsp pumpkin pie spice instead of cinnamon and nutmeg), and I baked them as muffins, both mini and regular, and they turned out great. Looking forward to eating them with toppings for breakfast tomorrow!
    I have been making a lot of your recipes since I found your blog a couple wks ago and I love them! Thank you for all your work and ideas. I have had to eliminate so many foods from my diet due to health reasons (even being a vegetarian!) and your recipes have turned my restrictions into opportunities to expand my culinary horizons!

  19. Really like the look of these! especially because I’m lactose intolerant and my parents have heart problems. But since I’m England, I’m not sure about all the different sorts of flour you’ve used? Could you help me out?

    • Sure thing, what types of flours do you have available? Buckwheat flour can usually be replaced with whole wheat flour (I’m told) if you don’t have a sensitivity to gluten!

  20. These are fantastic – just made them and I am sooo impressed. Is there anything you could use in place of the chickpea flour? I am now out and want to make more bars, but that flour is hard to get where I live. Thanks!

    • I’m glad you like them, Sally! They freeze really well too, if you’re planning on tucking away a couple of your next batch :) Do you have sorghum flour? I find it’s somewhat similar to chickpea. You’ll need to use about 10-15% less flour from my experience.

  21. Hi, Leanne!
    I would like to make this recipe.
    I have just a question: should the buckwheat groats be raw or cooked? We normally eat buckwheat as rice or we make buckwheat flour pancakes, but I’ve never used the whole “grains” in cookies.
    I apologise in advance if my question sounds silly, but I would hate to waste ingredients. Thanks a lot.

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