Banana, Date and Almond Bars

Have you ever experienced buying some healthy energy bars only to discover that they taste appalling? I have and I get really angry when that happens. One time after buying energy bars, taking them on a hike and spitting them out I decided that I would try and make some myself for my next hike. The disappointment is just so great when you are in hiking in the wilderness, cold, hungry and tired, waiting to eat something that has been promised to you to be very good an then it tastes crappy.

These will give you slow releasing energy, protein, calcium and complex carbohydrates, the perfect blend for a hike, for your midday snack and even as a treat with tea or coffee because they are quite sweet (without being to sweet). The dried bananas that I use can be found in most health food stores. They look like thin, brown and small sticks (they are actually just bananas that have been sun dried). If you can't find them you can use dried apricots instead.

Note that you will need a food processor to make this recipe.

Fantastic energy bars, perfect as a snack

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Vegan

Banana, Date and Almond Bars

Makes 20 bars


  • 460 (16 oz) grams dried bananas, chopped coarsely
  • 120 grams (4 oz) pitted dates, chopped coarsely
  • 200 grams (7 oz) almonds, ground in a food processor
  • 4 tablespoons orange- or apple juice


  1. Chop the 460 grams dried bananas and the 120 grams dates coarsely.
  2. Place the 200 grams almonds in a food processor. Blend for 30 seconds or until finely ground. Transfer to a large bowl.
  3. Place dried bananas, dates and the 4 tablespoons orange- or apple juice in the food processor. Blend for 1 minute or until finely chopped. The mixture should stick together when pinched with your fingers. You might need to let the machine run for a few seconds more, depending on the sharpness of the blade. Be careful not to overmix the fruits (because they will be too soft).
  4. Transfer the bananas and dates mixture to the large bowl and mix together with your hands (or use a stand mixer).
  5. Mould bars (40 grams (approximately 1½ oz) each) and wrap each one in cling film.
  6. Keeps in the fridge for several weeks and in the freezer for a few months.


  • You can of course mould the mixture into whichever shape you prefer.
  • If the dates are very dry, you might want to soak them for a few minutes, note that they won't keep as long in the fridge if you soak them.
  • If you like cinnamon, you can add 1 teaspoon cinnamon to the mixture.
  • For an extra healthy treat, add 2 tablespoons cacao nibs to the mixture.