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

Banana Almond Butter Slice - paleo, gluten free, grain free friendly bars.

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.

Banana Almond Butter Slice Bars

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Paleo banana almond butter slice

Banana & Almond Butter Slice

  • Author: Michelle Spring
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 8 1x
  • Category: Dessert
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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/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)


  1. Preheat oven to 175 C/ 350 F. Grease a 8 x 11″ baking dish.
  2. Puree the banana in a food processor. Add the rest of the ingredients except the chocolate chips. Puree until completely smooth. Stir the chocolate chips by hand.
  3. Spread the batter into the baking dish, using a spatula to smooth the top. Bake for 30 min or until a toothpick inserted into the centre comes out clean.


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


Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share easy, delicious recipes with a healthy twist. I’ve been food blogging for over 10 years and have a Diploma in Nutrition & Weight Management. I believe in a balanced diet with an occasional cookie and cheesy pasta. More about me here. Sign-up for my newsletter and subscriber freebies.

PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.

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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. 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. 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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