Peanut-Banna Millinare Bar

Sweet, salty, and totally indulgent 🍫🥜🍌

These peanut butter and banana bars have a soft, nutty base, a gooey date caramel layer, and a chocolatey top sprinkled with cocoa nibs. Gluten-free, naturally sweetened, and perfect for make-ahead snacks or breakfast!

Ingredients

Base

• 1/3 cup peanut butter

• 1/2 cup ground almonds

• 1 cup gluten-free oat flour

• 1 ripe banana, mashed

• 1 tsp cinnamon

• Pinch of salt

• 1/4 cup date syrup (or maple syrup)

  
  

Date Caramel

• 2 cups Medjool dates, pitted and soaked in hot water for 10 minutes

• 1 tbsp nut or seed butter

  
  

Chocolate Topping

• 4 tbsp coconut or other neutral oil, melted

• 4 tbsp maple syrup or date syrup

• 4 tbsp cocoa powder

• Pinch of salt

• Optional: cocoa nibs for topping

  
  

Method

1. Make the base

1. Preheat your oven to 170°C (fan) / 350°F. Line a square or rectangular tin with baking parchment.

2. In a large bowl, mash the banana, then mix in the nut butter, syrup, cinnamon, and salt.

3. Fold in the ground almonds and oat flour until a sticky dough forms.

4. Press the mixture evenly into your prepared tin. Bake for 15-20 minutes, or until lightly golden and firm to the touch. Let it cool.

   
   

2. Make the date caramel

1. Drain the soaked dates and blend with the nut butter until smooth and spreadable. Add a splash of water if needed to reach a soft caramel consistency.

2. Spread the caramel evenly over the base.

   
   

3. Make the chocolate topping

1. In a bowl, mix the oil, syrup and cocoa powder. Add a pinch of salt.

2. Pour the chocolate over the date caramel layer and spread evenly. Sprinkle cocoa nibs on top if using.

3. Chill in the freezer until set, then cut into bars.

Tips & Variations

• Nut-free: Swap almond flour for oat or buckwheat flour, and use a seed butter instead of nut butter.

• Storage: Store in the freezer.

• Add-ins: Chopped nuts, dried fruit, or shredded coconut can be folded into the base or sprinkled on top.

These peanut butter and banana bars are the ultimate sweet-and-salty treat—soft, nutty, gooey, and chocolatey all at once. They’re perfect for make-ahead snacks, breakfast on the go, or whenever you need a little pick-me-up. I love how versatile this recipe is—you can swap flours, try different nut or seed butters, add chopped nuts, dried fruit, or even a sprinkle of coconut on top.

They’re also a great way to use up ripe bananas, and every time I make them, I like to experiment with small variations to see what new combo I like best. Slice them, stash them in the freezer, and grab when you need them!

If you try them, I’d love to see your creations! I share more recipes like this, kitchen experiments, and other bakes I’ve been making over on Instagram at @rubysgfkitchen.

Happy Baking,

Ruby x