Vegan Banana Bars
Ripe bananas, warm cinnamon, and a sweet maple glaze come together in a soft, tender bar that tastes like banana bread got a serious upgrade. The batter comes together in one bowl, and the whole thing bakes in a 9x13 pan — making 16 bars with very little fuss. The egg-free approach here relies on a flaxseed gel that binds everything beautifully, so the texture is moist and cohesive without any animal products in sight. Vegan butter stands in seamlessly for dairy butter, and the glaze is built entirely from powdered sugar, maple syrup, and a splash of plant-based milk — no honey, no cream, nothing to second-guess. Store-bought baked goods can be a minefield of hidden dairy and eggs, so having a reliable homemade recipe like this one is genuinely useful. These bars are easy enough for a weeknight bake but pretty enough to bring to a gathering, especially once that glossy glaze sets on top.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
16 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the bars
- ½ cup vegan butter, melted and slightly cooled
- ¾ cup organic cane sugar
- 3 medium ripe bananas, mashed (about 1 ¼ cups)
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
For the glaze
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1–2 tbsp plant-based milk
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang on the two long sides.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!