Banana & Almond Butter Slice (Paleo, Gluten-free)

These brownie-like bars are flavoured with almond butter and sweetened with just bananas and chocolate chips. This makes them a great snack for anyone trying to avoid too much sugar (like parents making snacks for their kids) and they are also amazing served warm as a dessert with some vanilla coconut ice cream.

Great treat to enjoy on occasion or as a pre or post-workout snack for those of us in training. These freeze beautifully, so they are easy to make and then just pull out of the freezer when needed.

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Paleo banana almond butter slice
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Banana & Almond Butter Slice

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author: Michelle Spring
Servings: 8
Course: Dessert
Cuisine: Gluten-Free
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4 from 4 votes
Calories: 476kcal
For a completely dairy free version, try to find dairy free chocolate chips or use some cacao nibs or carob chips instead.


  • 2 ripe bananas
  • 1.5 cups almond flour or almond meal
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup tapioca flour
  • 3/4 cup almond butter other nut butters could be used as well
  • 1/3 cup coconut oil melted
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1 cup chocolate chips could use less if you like


  • Preheat oven to 175 C / 350 F. Grease a 8x11-in baking dish.
  • Puree the banana in a food processor. Add the rest of the ingredients except the chocolate chips. Purée until completely smooth. Stir the chocolate chips by hand.
  • Spread the batter into the baking dish, using a spatula to smooth the top. Bake for 30 minutes or until a toothpick inserted into the centre comes out clean.


Calories: 476kcal | Carbohydrates: 27g | Protein: 10g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 219mg | Potassium: 251mg | Fiber: 5g | Sugar: 15g | Vitamin A: 30IU | Vitamin C: 0.02mg | Calcium: 145mg | Iron: 2mg
Keywords: healthy baking, Grain-free Cake, Sweets, Banana Bread, Almond butter, Dessert bread
Tried this recipe?Mention @cookedandloved or tag #cookedandloved

This lovely recipe is by my guest contributor Michele Spring of Michelle is a mom of 2 young boys and an expert on using the Paleo diet to feel your absolute best.  Through her blog posts and short how-to videos she helps to teach and inspire you to live a Paleo lifestyle while having the time of your life doing it. You can find her on Facebook, Instagram and Pinterest as well.


Hope you give these a go. Let us know what you think in the comments below. Share around or bookmark it for later on Pinterest from here.  Irena x

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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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  1. Quite simply this cake/brownie bar is superb. I threw in an extra banana. I wifi bake this one again, for sure. Thank you for sharing!

  2. Quite simply this cake/brownie bar is superb. I threw in an extra banana and they were really moist. I wifi bake this one again, for sure. Thank you for sharing!

  3. Hi Irena,

    Thanks for sharing this delicious recipe! Just wondering what I could use as a substitute for the tapioca flour?


    1. Arrowroot starch, even white rice or white potato starch/flower if you can tolerate those. I have some buckwheat (it’s gluten free) flour in the pantry which I use occasionally as well. Otherwise add a little bit of coconut flour instead.

    1. Hey John, As the protein powder can sometimes act as flour or dry ingredient and thus absorb moisture, I would reduce the amount of almond meal and/or tapioca flour. Perhaps for every tablespoon of protein powder, you could reduce by 2/3 tablespoon of flour.

    2. 5 stars
      Very impressed with the result. For some reason I expected it to be dense and more like a caramel slice and turned out to be soft and squishy filled with chocolate goodness. I don’t think my creation would satisfy ‘paleo’ prerequisites but it is very tasty – loving the fact it was 10 min prep time and only little over 35 min bake time.

    1. I haven’t tried this without eggs but you could try using chia seeds or flaxseeds with water as they can bind the mixture quite well.

  4. 1 star
    Mine turned out less than savory. One batch was dry & crumbly, and the other was somewhat moist and crumbly. Went by the recipe 🙁

  5. I must confess, I did tweak the recipe slightly…I used 1/2 cup almond flour and 1 cup almond meal as that was what I had to hand. My bananas were not ripe so I added 1Tbsp maple syrup and I’m not a huge fan of chocolate chips, so I reduced them to 1/3 cup.
    It’s quite nice warm, and even better when cold! Thank you!
    Does it freeze well?

    1. I haven’t frozen it myself but I think it will freeze well. Defrost in the fridge overnight and reheat in the oven or microwave, I would say.

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