Blueberry Banana Cake Bars
I’m back and excited to be in the kitchen again. I missed you all — and my cooking. Even while we were away I kept cooking and photographing new recipes, and I’m finishing up the uploads now so I can share trip photos and videos soon.
A few days before family arrived I prepared these blueberry banana cake bars to take on the road. My goal was simple: have a wholesome snack ready so we wouldn’t have to stop at gas stations for convenience foods. They were ideal for travel — portable, satisfying, and much better than sugary packaged snacks.
These bars also work wonderfully for breakfast. Crumble a piece into a bowl and add milk or a dollop of nut butter and extra fruit for a quick, balanced start to the day. They’re sturdy enough to pack, but soft enough to enjoy with a spoon or fork.
- 3/4 cup chickpea flour
- 1/4 cup buckwheat flour (made by processing buckwheat groats)
- 1/4 cup buckwheat groats (whole)
- 1/4 cup chia seeds
- 1/4 cup hemp seeds
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/8 teaspoon nutmeg
- 1 1/4 cups non-dairy milk (almond milk suggested)
- 2 large eggs
- 1 cup mashed banana (about 3 bananas)
- 1/4 cup coconut sugar
- 2 tablespoons ground flax seed
- 1 tablespoon pure vanilla extract
- 1 cup frozen or fresh blueberries
- 1/4 cup chopped walnuts
- Preheat the oven to 375°F (190°C). Line an 8×8-inch pan with parchment paper that extends across two sides for easy lifting, and set aside.
- In a large bowl, whisk together the chickpea flour, buckwheat flour, buckwheat groats, chia seeds, hemp seeds, cinnamon, baking powder, and nutmeg. Set the dry mix aside.
- In a separate bowl, whisk the non-dairy milk, eggs, mashed banana, coconut sugar, ground flax, and vanilla until combined. Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the blueberries.
- Pour the batter into the prepared pan and spread evenly with a spatula or the back of a fork. Sprinkle the chopped walnuts evenly over the top.
- Bake for 45–50 minutes, until a toothpick inserted near the center comes out clean. (Ovens vary; my batch took 50 minutes.)
- Allow the bars to cool in the pan for 5 minutes, then lift them out using the parchment and transfer to a wire rack to cool an additional 10–15 minutes before slicing.
Tips and variations: you can use fresh or frozen blueberries depending on what you have on hand. If you prefer a nut-free version, omit the walnuts or substitute sunflower seeds. For a sweeter bar, add a touch more coconut sugar or fold in a tablespoon of maple syrup. If you like a finer texture, pulse the buckwheat groats briefly in a coffee grinder before mixing.
Storage: store cooled bars in an airtight container in the refrigerator for several days, or freeze individual squares for longer-term storage. Thaw in the fridge or at room temperature when ready to enjoy.
These blueberry banana cake bars are a versatile, crowd-friendly treat that travel well and make mornings easier. They strike a nice balance between wholesome ingredients and comforting cake-like texture, so keep a pan on hand for snacks, breakfasts, or a portable dessert.
Okay, I’m off to spin class before I tackle a week’s worth of cabin laundry. See you soon with photos from the trip and more recipes.
