Blueberry Banana Cake Bars

by Leanne Vogel (Healthful Pursuit) on May 30, 2011

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.

[print_this]

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.

Ingredients

  • 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 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/8 tsp 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/palm sugar
  • 2 tbsp ground flax seed
  • 1 tbsp pure vanilla extract
  • 1 cup frozen blueberries
  • 1/4 cup chopped walnuts

Directions

  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.

[/print_this]

 

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

:*(

Share the love, earn karma points:
Pin It

{ 44 comments… read them below or add one }

chelsey @ clean eating chelsey

Those look delicious! Do you think instead of the grout flour, I could use regular oat flour?

Reply

Leanne (Healthful Pursuit)

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!

Reply

Laura @ Sprint 2 the Table

Ohhhh… bookmarking these. They are perfect for breakfast and I bet they freeze really well! I bet strawberries would be good in them too.

Reply

Lisa @ Healthful Sense

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 :(

Reply

Faith @ lovelyascharged

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!

Reply

Averie (LoveVeggiesandYoga)

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 :)

Reply

K @ funinphotos

Those look so good!

Reply

Alex@Spoonful of Sugar Free

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

Reply

Heidi @ Food Doodles

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 :)

Reply

BigFatBaker

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

Reply

Happy When Not Hungry

Wow these bars look delicious and so healthy too!

Reply

Brittany

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!

Reply

Gwen~healthymamma

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.

Reply

Jess@HealthyExposures

These. look. so. good. And I can’t wait to hear more about the trip!

Reply

Jenny @ Fitness Health and Food

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

So glad you had such a nice trip! :)

Reply

Sandra's Easy Cooking

I have to use this recipe, sounds so good and delicious! I love your photos!!! Fantastic post!!

Reply

Kat

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?

Reply

chinmayie@lovefoodeat.com

These look great Leanne! will try them one of these days… i am always looking for some good healthy snack ideas for my for ever hungry 2 year old daughter!!

Reply

Marina

Sooo making this! With some substitutions, but I think it will work well. Looks delicious!

Reply

Heather

Those look so healthy, hearty and delicious!

Reply

RavieNomNoms

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

Reply

Jenny (Fit Girl Foodie)

Wow these bars look incredible. I love the pairing of blueberries and bananas together. :P

Reply

Kate@Diethood

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

Reply

Sonia | Food Obsessed

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?

Reply

torviewtoronto

flavourful healthy combinations congrats on the top 9

Reply

Baking Serendipity

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!

Reply

birdie to be

yummy! I definitely want to make these soon!

Reply

hannah

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?

Reply

Leanne (Healthful Pursuit)

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 :)

Reply

Rawkinmom

LOVE the combo of blueberries and bananas!!! I think it’s my fave!!! The bread looks amazing!!!

Reply

Freebies

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.

Reply

Leanne (Healthful Pursuit)

Oh yum! Let me know how they go!

Reply

Freebies

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)

jenetta

Reply

Freebies

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:

http://www.amazon.com/Wilton-Nonstick-6-Cavity-Donut-Pan/dp/B004CYELOQ/ref=sr_1_3?ie=UTF8&qid=1309719880&sr=8-3

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.

jenetta

Reply

Leanne (Healthful Pursuit)

Wow, that sounds delicious! Now I know it’ll work for doughnuts :)

Reply

Freebies

and who doesn’t want doughnuts!!

jenetta

Reply

Ann

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!

Reply

Natasha S. Chowdory

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?

Reply

Leanne (Healthful Pursuit)

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!

Reply

Sally

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!

Reply

Leanne Vogel (Healthful Pursuit)

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.

Reply

Mrs G

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.

Reply

Leanne Vogel (Healthful Pursuit)

Hi there – no worries at all, that’s why I’m here! The buckwheat is uncooked. Enjoy!

Reply

Mrs G

Thanks a lot, I’ll make them during this weekend.

Reply

Leave a Comment

Previous post:

Next post:

Healthful Pursuit Inc. provides information in respect to healthy living, recipes, nutrition and diet and is intended for informational purposes only. Read site terms here.