How to Make Hummingbird Bars
Make the frosting: Put all the ingredients for the frosting together in a high-powered blender. Blend until smooth. If necessary, add water one teaspoon at a time until the frosting becomes silky. Refrigerate overnight.
Combine the dry ingredients: Combine the almond flour, coconut flour, arrowroot flour, cinnamon, salt, baking soda, and desiccated coconut. Stir to combine.
Combine the wet ingredients: Blend the bananas in a food processor until smooth. Add pineapple and pulse a few more times. In another bowl, combine the honey, melted coconut oil, eggs, and vanilla extract. Stir in the banana and pineapple mixture into the egg mixture.
Make the bars: Mix the wet and dry ingredients together. Add chopped walnuts and spoon the batter into the prepared pan. Bake the bars for 40 minutes or until a toothpick comes out clean. Let cool completely.
Decorate: Whip the frosting until fluffy and light. Spread it evenly on the cooled bars using a spoon or knife, slice, and serve.
Storing and Freezing Instructions:
To Store: You can keep hummingbird bars at room temperature for two days or refrigerate them for up to a week. For the best results, warp each bar individually with plastic wrap or wax paper. Store the bars in the refrigerator, tightly sealed in an airtight container. This makes it easy to grab one whenever you’re in need of a quick bite.
To Freeze: Hummingbird bars can be frozen for up to two months with or without frosting. You will need to wrap each bar just like before refrigeration and place them in a freezer-safe container before freezing. For the best results, place a paper towel between each layer of wrapped bars to stop them from sticking together.
- ½ cup almond flour
- ¼ cup arrowroot flour
- ¼ cup coconut flour
- 1 tsp baking powder
- 1/3 cup coconut oil
- ½ cup honey
- 2 eggs
- 3 ripe bananas
- ½ cup crushed pineapples, well drained
- ½ cup unsweetened desiccated coconut
- ½ cup chopped walnuts
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- ¼ tsp salt
- For the frosting
- ½ cups raw cashews, soaked for at least 4 hour and drained well
- 1 tbsp coconut oil, melted
- 2 tbsp honey
- 1 ¼ tbsp water
- ¼ tsp lemon juice
- ¼ tsp cinnamon
- pinch of salt
- Make the frosting a day ahead. Place all the ingredients in a high power blender and blend until the frosting become silky. If necessary add more water a teaspoon at the time. Transfer the frosting into an airtight container and chill in the refrigerator overnight.
- To make the bars, preheat oven to 350°F. Line a 9x13" pan with parchment paper and set aside. Place the bananas in a food processor and pulse until smooth. Add the pineapple and pulse a few times. Set aside.
- In a large bowl combine the almond flour, coconut flour, arrowroot flour, cinnamon, salt, baking powder and unsweetened desiccated coconut. In a another bowl combine the eggs, honey and vanilla extract then stir in the melted coconut oil. Stir egg mixture into almond flour mixture and mix well until combine. Add in the banana pineapple mixture and chopped walnuts and mix well to combine. Spoon the batter into the prepared pan.
- Bake for about 40 minutes or until a toothpick inserted into the center of the bars comes out clean. Remove from the oven, transfer to a wire rack and leave to cool completely.
- Take the frosting out from the refrigerator and whip with a whisk until the frosting is fluffy and light. Spread the frosting evenly over cooled bars, slice and serve.
Plan ahead: Prepare the frosting a day before for a better texture and consistency.
Soak the cashews: Ensure the cashews soak for at least 4 hours for a creamy texture. The soaked cashews are much softer, allowing them to disintegrate into the frosting easily.
Frosting consistency: While blending the frosting, add water one tablespoon at a time for the perfect silky smooth consistency.
Parchment paper: Line the pan for baking with parchment paper for easy removal and less mess. It will stop the bars from sticking to the pan.
Egg replacement: Replace each egg with one tablespoon of ground flax or chia seeds mixed with three tablespoons of water for an egg-free option.
Cooling process: Allow bars to cool completely on a wire rack before applying the frosting. Cooling will prevent the frosting from melting and ruining your presentation.
Whipping the frosting: Use a whisk to whip the frosting until peaks form for a light and fluffy texture.
Slice before serving: For neat servings, slice the bars with a warm, wet knife to keep the edges smooth.