Gluten and Dairy Free Banana and Cashew Nut Bars

serves / makes 9
20 prep time
20 mins cooking time


I discovered cashew nut butter about a year ago and have been addicted to it ever since. This recipe is perfect for on the go gluten and dairy free snacking. If you aren’t a fan of cashew nut butter you can substitute it with any other nut butter or you could use a nut free substitute like Eskal’s FreeNut Butter.




  • 85g crunchy cashew nut butter
  • 35g honey or agave
  • 35g dairy free spread
  • 1 egg
  • 1 teaspoon ground cinnamon
  • 1 medium banana, mashed
  • 50g gluten free porridge oats
  • 5 tablespoons gluten free plain flour


  1. Preheat the oven to 180 oC
  2. Grease and line a 6″ baking pan
  3. In a large bowl beat together the peanut butter, honey and dairy free spread
  4. Beat in the egg
  5. Stir in the cinnamon, mashed banana, porridge oats and plain flour
  6. Pour into the baking tin
  7. Bake in the oven for 20 minutes
  8. Allow to cool in the tin
  9. Remove from the tin and cut into squares

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