My mom makes the best banana bars. When she makes a batch, they hardly last a day because everyone devours them! Since I had some over-ripe bananas lying around, I decided to make some, except change the recipe a bit to make it a tad healthier. I used almond flour, coconut oil and xylitol. The oil and almond flour made the bars so moist, and added such a wonderful rich flavor. I’ll definitely make them this way again!

Gluten-Free Banana Bars With Cream Cheese Frosting

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 15 1/2 X 10 1/2 brownie or jelly roll pan full

Serving Size: 1 square

Gluten-Free Banana Bars With Cream Cheese Frosting


  • Bars:
  • 1 1/2 cups xylitol
  • 1 cup Greek non-fat yogurt
  • 1/2 cup coconut oil (melted)
  • 2 eggs
  • 3 mashed bananas
  • 2 tsp vanilla
  • 2 cups almond flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 chopped walnuts
  • Frosting:
  • 1 package light cream cheese (softened)
  • 1/4 cup + 2 Tbsp butter (softened)
  • 1 tsp vanilla
  • 2 cups Xylitol


  1. Preheat oven to 375 degrees.
  2. Grease and flour (using coconut oil and almond flour) a 15 1/2 X 10 1/2 brownie or jelly roll pan.
  3. Using a mixer, mix xylitol, yogurt, oil and eggs.
  4. Beat in banana and vanilla until blended.
  5. Beat in flour, salt and baking soda and let mix for 1 minute.
  6. Fold in nuts.
  7. Pour batter into pan and bake for 25-30 minutes, or until light brown. Let cool and set aside.
  8. Meanwhile, beat cream cheese, butter and vanilla for the frosting. Gradually add xylitol until smooth, and desired flavor is achieved. I don't like my frosting too sweet, so I only used about 1 1/2 cups of xylitol.
  9. Spread frosting onto cooled bars and serve immediately, or store in the fridge for up to a week. Enjoy!


If you don't have xylitol, you can use regular sugar for the bars. For the frosting, you can use powdered sugar.