Vegan Banana Date Bars


Are you looking for a snack or breakfast that is sweet, nutritious and full of fiber? Try these banana date bars, with a touch of light brown sugar and tons of flavor. The bars are made of simple ingredients that most people have in the kitchen, with the exception of dates, which have a long shelf life.

The first time I made these bars, I made the mistake of thinking the dates were pitted, when they weren’t. This was an error, since biting into a bar with a pit is no fun! After soaking the dates, make sure to take out the pits.

Also, the first time I made these bars, I added no sugar, but I felt the bars needed a little more sweetness. The second time I made these, I added raisins and 3-4 tablespoons of light brown sugar, which added just the right amount of sweetness and texture to the bars.

Since these bars are vegan, they are perfect for a child who is on a dairy free diet. They are also perfect for a parent on the go!

According to Allison Topilow, MS, RD, CDN, Nutrition Consultant, these delicious bars are a great afternoon snack!  They are full of fiber and vitamins and minerals, including potassium, iron, and some calcium.  Canola oil provides a healthy source of fat, and the oats help keep cholesterol down.  Enjoy!


This is an easy recipe for your child to put together with your child.  A child can easily process the ingredients together and help mash the bananas. If you do not have a food processor, finely chop the dates and then combine with the other ingredients.

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3 ripe bananas
3/4 cup of dates pitted and soaked in warm water for 10 minutes
2 cups of old fashioned oats
1/4 cup of canola oil
pinch of salt
1 teaspoon of ground cinnamon
3-4 TB of light brown sugar
1 teaspoon of vanilla extract

1/3-1/2 cup of raisins (optional)


  1. Preheat oven to 375 degrees. In the food processor, process bananas, dates, oil, salt, cinnamon, sugar and vanilla extract. I process them until slightly chunky, not pureed.
  2. Add oats and pulse until combined.
  3. Add raisins if desired.
  4. Add mixture to a greased 8 X 8 square cake/brownie pan. Bake for 20-25 minutes or until done. I usually look for a toasty brown color round the edges before taking it out of the oven.
  5. Let cool and cut.
  6. Store in airtight container. Keeps for a good 5 days or so. It will keep longer if you store it in the fridge.

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Becca Eisenberg is a certified speech language pathologist and mom of two.Through her own personal challenges at mealtime with her two young children she ventured on creating a website to help parents facilitate language and make mealtime fun. Her website focuses on facilitating and encouraging language with fun and easy recipes, educational books and recommended toys and apps.

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