SCD Recipe: Banana Bars with Caramelized Date Topping

I always seem to have bananas that get too ripe for me to want to eat. Bananas are great for a lot of things – smoothies, pancakes, bread. I decided to go with bars this time because I always have trouble getting big loaves to cook evenly. I think smaller is better for SCD baking, which is why I usually opt for cupcakes or muffins over full cakes or loaves.


These bars are good for breakfast, a snack, or dessert. The date topping adds just an extra bit of sweetness to balance out the lightly sweetened bars.



SCD Recipe: Banana Bars with Caramelized Date Topping

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12 bars


  • 2 – 3 medium very ripe bananas
  • 1/2 cup peanut butter (SCD) or sub almond butter
  • 1/4 cup olive oil – melted
  • 3 large eggs
  • 1 tbsp honey
  • 3 tbsp coconut flour
  • 1 cup almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup chopped walnuts (optional)
  • 1/4 cup raisins (optional)

Caramelized Date Topping

  • 6 Medjool Dates – chopped
  • 1 tbsp butter
  • 1/2 cup water
  • Dash sea salt
  • 1 tsp pure vanilla extract


  1. Pre-heat oven to 350 degrees
  2. Combine bananas, peanut butter, coconut oil, eggs, and honey in large mixing bowl. Beat at high speed until well combined
  3. Add coconut flour, almond flour, baking soda, and salt. Beat on medium speed until all ingredient combined
  4. Stir in walnuts and raisins
  5. Line 9 x 13 inch baking dish with parchment paper
  6. Spread batter evenly in baking dish
  7. Bake for 17 – 20 minutes until toothpick inserted in middle comes out clean
  8. Cool pan on wire wrack for at least 30 minutes

Caramelized Date Topping

  1. While bars are cooking add chopped dates, water, butter, and dash of salt to a small sauce pan
  2. Heat over medium-low heat, stirring often, until dates break down and form a sauce – this can take 15 – 20 minutes. Sauce will be very thick, but if it seems too dry add just a little bit of water.
  3. Remove from heat and stir in vanilla
  4. Spread topping over cooled bars before cutting
  5. Store bars in refrigerator

Recipe Notes

I like to toast the leftover bars in a pan with a little butter to heat them up

Sherry Lipp
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