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Crunchy Banana Buckwheat Bars Recipe

Cook Time25 mins
Total Time25 mins
Servings: 14 bars depending on how you cut them


  • 8 dried bananas (not banana chips, but dark brown, whole dried bananas. I buy from the bulk foods bins but Organic Mountain is a brand you can use too, or of course dehydrate overripe bananas you don’t want to use in the dehydrator)
  • 1 cup pepitas / pumpkin seeds
  • 1 cup desiccated coconut
  • 1 cup buckwheat activated “buckinis” (I Adore the Loving Earth ones)
  • 1/2 cup tapioca or arrowroot flour
  • 1/2 cup rice malt syrup
  • 150 g coconut oil
  • 2 heaped tsp flax meal (or 1 egg if you prefer)
  • 1 heaped tsp vanilla bean powder
  • 1 tbsp ground cinnamon


  • Preheat your oven to 180C / 350F
  • Blend on high the dried bananas to break them up into tiny bits. Then add pepitas and do the same thing. (Speed 8 20 seconds Thermomix for bananas and then 10 seconds for pepitas)
  • Then add everything else and blend on medium-high until well combined (about 20 seconds and blender power depending, you might have to scrap down the sides at the half way point)
  • Then line a baking tray with parchment paper and pour out the mixture onto the tray. Press into a slab, taking care to shape the sides as evenly and firmly packed as possible so you don’t have crumbly edged bars.
  • Then pop in the oven. My test time-wise is as soon as you can smell the sweet spices wafting out of the oven you’re usually done. In this case it’s about 25 minutes.
  • Take out and cut away 1cm from around the browner edges and then mark well what your bar shapes are going to be, while it’s still hot. Then cool and cut the bars, and pop in a container until you need them.
  • To present? Wrap a strip of parchment over the middle and same with the ribbon.


Here are the GRAMS for weights measurement instead (Thank you lovely Glenda Gabriel for sending them through!)
250g dried bananas
150g pepitas
75g desiccated coconut
180g Activated Buckinis
60g Tapioca
170g Rice malt syrup