Easy Banana Snickerdoodle Bars (Eggless & Dairy-Free)

Easy Banana Snickerdoodle Bars are the perfect combination of two favorite treats: moist banana bread and classic snickerdoodle cookies.

Made with ripe bananas, warm cinnamon, and a sweet cinnamon-sugar topping that creates a lightly crisp finish, these bars make a wonderful treat any time of year.

Why you will like this recipe.

Easy to make with simple pantry ingredients, these bars are perfect for dessert, afternoon snacks, lunchboxes, or enjoying alongside a cup of coffee.

Here is what else you will like about this recipe.

• Dairy Free. This is a fully vegan friendly recipe!
• Made with pantry staples This recipe features common pantry ingredients that are likely already in your kitchen.
• Easy to make No special equipment or complicated steps required.
• Cozy Baking. If you love cozy baking recipes that fill your kitchen with the aroma of cinnamon and vanilla, these banana snickerdoodle bars are sure to become a new favorite.

Have you tried my recipe for Simple Pecan Pie Bars?

Made with a buttery shortbread crust topped with a gooey pecan filling, those tasty dessert bars are sure to please!

Coconut oil is used in this recipe for moisture and texture. You can find coconut oil here.

Ingredients Needed.

• Banana. Your bananas should be mashed.
• Coconut Oil. The coconut oil should be soft but not melted. It should have a consistency similar to softened butter.
• Sugar Regular granulated sugar.
• Light Brown Sugar. Pack the brown sugar lightly when measuring.
• Vanilla Extract Vanilla enhances the sweetness and complements the warm spices.
• Flour. Regular all-purpose flour provides the structure for the bars.
• Baking Powder Baking powder helps the bars rise and gives them a soft, cake-like texture.
• Salt. A small amount of salt balances the sweetness and enhances the overall flavor.
• Ground Cinnamon Cinnamon gives these bars their signature snickerdoodle flavor.
• Ground Nutmeg Nutmeg adds depth and a subtle warmth
• Topping. For the topping your will need additional Sugar and Ground Cinnamon. 

How to Make Dairy Free Banana Snickerdoodle Bars

• Prep Time 10 minutes .
• Bake Time 25 minutes .
• Servings 16 .
• How to serve : These soft and cinnamon-spiced bars are delicious served either slightly warm or at room temperature. Their banana flavor and snickerdoodle-inspired topping make them a versatile treat for breakfast, snacking, or dessert.
• Notes: You will need a mixing bowl and an 8x8" baking pan.

1. Prepare. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan and line it with parchment paper, leaving a slight overhang for easy removal.
2. Dry Ingredients. In a medium bowl, use a whisk to combine together the flour, baking powder, and salt. Also, in a small bowl, combine together the sugar and cinnamon needed for the topping.
3. Cream. In a large mixing bowl, beat together the mashed banana, softened coconut oil, granulated sugar, and brown sugar on medium speed until the mixture is smooth and creamy (about a minute or two). Then beat in the vanilla extract, ground cinnamon, and nutmeg.
4. Combine Scrape down the sides of the mixing bowl and then set the mixer speed to low. Gradually add the dry ingredients from the second bowl to the large mixing bowl and mix until just combined and no dry streaks remain. The batter will appear to be thick.
5. Transfer. Use a rubber spatula, or similar item, to evenly spread the batter from the mixing bowl in the prepared baking pan. Sprinkle the topping mixture from the second step evenly over the batter.
6. Bake Bake for 25–28 minutes, or until the center is set and the edges are lightly golden brown. A toothpick inserted into the center should come out with just a few moist crumbs attached.
7. Cool.Let the bars cool and set in the pan for 10 minutes. Then use the parchment paper to lift the bars from the pan and transfer them to a wire cooling rack to cool completely before slicing and serving.

Tips for making the best banana snickerdoodle bars.

Use ripe bananas that have plenty of brown spots for the best flavor and natural sweetness.
Mash the bananas until mostly smooth, leaving a few small lumps if desired for extra texture.
A half cup of bananas is about 2 small banana that are needed for this recipe.

More helpful tips for you.

1. Refined coconut oil works well if you do not want a noticeable coconut flavor, while unrefined coconut oil adds a subtle coconut note. The coconut oil should be soft and scoopable but not melted. Melted oil can affect the texture of the bars.
2. Do not overmix the batter. Once the flour is added, mix only until the dry ingredients are incorporated. Overmixing can result in tougher bars.
3. Your bars are done baking when the center feels set, the edges are lightly golden, and a toothpick inserted in the center comes out with a few moist crumbs. Oven baking can vary with ovens. Start checking around the 23-minute mark to avoid overbaking.

FAQ

• Can I use frozen bananas?
  Yes. Thaw the bananas completely and drain off any excess liquid before mashing and measuring them for the recipe.
• Can I substitute butter for the coconut oil?
  Yes. An equal amount of softened unsalted butter can be used in place of the coconut oil. The bars will have a slightly richer flavor
• How do I know when the bars are done baking?
  The center should feel set when lightly touched, the edges should be lightly golden, and a toothpick inserted into the center should come out with a few moist crumbs.
• Why are my bars dry?
  The most common causes are over-measuring the flour or overbaking. Be sure to spoon and level the flour and start checking for doneness a few minutes before the recommended baking time ends.
• Do these bars taste like banana bread?
  They have some of the same flavors as banana bread, but the texture is softer and more cake-like. The cinnamon-sugar topping gives them a classic snickerdoodle twist.

Variations.

• Add a crunchy nutty element by folding in ½ cup of chopped walnuts or pecans.
• My favorite, add some oats. Replace up to ¼ cup of the flour with old-fashioned rolled oats for additional texture and a heartier bar.
• Or, you can turn these into muffins. Simply spoon the batter into a lined muffin tin and bake at 350°F until a toothpick inserted into the center comes out clean, usually about 18–22 minutes.

How to store snickerdoodle dessert bars.

Once the bars have fully cooled they should be stored in an airtight container. When properly stored, they should keep for up to a day at room temperature, up to three days when refrigerated, or frozen for up to a months.
These bars can be baked a day ahead of serving. In fact, the banana and cinnamon flavors often become even more pronounced after they have had time to rest overnight!

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