Banana Pecan Pie Bars

Nov 6

These bars are a wholesome twist on a classic dessert — soft, naturally sweet banana filling layered over a hearty whole-grain crust and topped with toasty pecans and a drizzle of maple. Lightly sweetened, rich in healthy fats, and full of cozy flavor, they’re perfect for a nourishing snack, a guilt-free dessert, or even breakfast on the go.

Banana Pecan Pie Bars

Servings: 16 squares

Prep Time: 20 minutes

Cook Time: 30 minutes

Print the Recipe

Ingredients:

For the crust:

1 cup old-fashioned rolled oats
1 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 cup olive oil or avocado oil
1/4 cup unsweetened applesauce
3 tablespoons brown sugar alternative
1 teaspoon pure vanilla extract

For the banana filling:

4 medium or 3 large ripe bananas, mashed (about 1 3/4 to 2 cups)
2 large eggs
2 tablespoons maple syrup
1/4 cup unsweetened non-dairy milk
1/2 teaspoon ground cinnamon

For the pecan topping:

1 cup pecans, roughly chopped
1 tablespoon maple syrup
1 tablespoon olive oil or avocado oil
Pinch of sea salt

Instructions:

Prepare the pan: Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
Make the crust: In a medium bowl, combine oats, whole wheat flour, baking soda, and salt. Stir in olive oil, applesauce, brown sugar alternative, and vanilla until crumbly and evenly moistened. Press firmly into the prepared pan and bake for 8–10 minutes until lightly set.
Make the filling: In another bowl, mash the bananas until smooth. Whisk in eggs, maple syrup, milk, and cinnamon. Pour evenly over the baked crust.
Make the pecan topping: In a small bowl, toss pecans with maple syrup, olive oil, and a pinch of salt. Sprinkle evenly over the banana layer.
Bake and cool: Bake for 20–25 minutes, until the center is set and pecans are toasty. Let cool completely in the pan before lifting out by the parchment. Slice into 16 squares and store in an airtight container. Best served the day they are made.