Peanut Butter Banana Caramel Squares

Peanut Butter Banana Caramel Squares Vegan Gluten-Free Recipe


Peanut Butter Banana Caramel Squares Vegan Gluten-Free Recipe

These Peanut Butter Banana Caramel Squares are a cross between my Trillionaire Shortbread Bites and my Banoffee Billionaire Bites. The biscuity base combines oats and nuts with gooey medjool dates, the banana layer is wonderfully fudgy with sweet, caramel undertones from the maca, and the silky smooth dark chocolate topping is finished with a sprinkle of dried rose petals.

These are so simple to make and don’t even require an oven! Like all my recipes, these are gluten-free, dairy-free and refined sugar-free, made from wholesome ingredients. These raw vegan treats are insanely moreish – you won’t be able to stop at just one!

These are a delectable dessert or a tasty afternoon snack alongside a mug of Hot Cacao – or perhaps a Matcha Latte or Golden Turmeric Tonic!

If you like these Peanut Butter Banana Caramel Squares, I think you’ll LOVE my Chocolate Sticky Toffee Cups, Trillionaire Shortbread, Banoffee Billionaire Bites and Peanut Butter Protein Squares!

Let me know if you make these by tagging me in a photo on Instagram @elibrechernutrition.

Peanut Butter Banana Caramel Squares Vegan Gluten-Free Recipe




  • 2/3 cup oats⁠
  • 1/4 cup cashews⁠
  • 1/2 cup medjool dates, pitted⁠
  • 1/4 tsp sea salt⁠

Caramel layer:

  • 2 bananas⁠
  • 1/2 cup runny peanut butter
  • 1/3 cup coconut sugar
  • 1/2 cup coconut oil, melted⁠
  • 2 tbsp maca powder⁠
  • 1/4 tsp sea salt⁠

Chocolate layer:

  • 3/4 cup (100g) dark chocolate, broken into chunks⁠
  • 1 tbsp coconut oil⁠
  • Optional: dried rose petals⁠


  1. Soak the dates in boiling water for 10 minutes.⁠ Meanwhile, add the oats, nuts and salt to a food processor and pulse until a flour is formed. ⁠
  2. Drain the dates and add to the oat-nut mix and blend until a cookie dough-like consistency is formed.⁠
  3. Line a small square brownie tin with parchment paper and press the mixture down to form an even layer. Place in the fridge.⁠
  4. To make the caramel layer, add one banana, peanut butter, sweetener, coconut oil and salt to the food processor and blend until smooth. ⁠Slice the other banana into rounds. ⁠
  5. Pour the caramel over the base and place the banana slices on top, pressing them down slightly. Place in the fridge to set (around 45 minutes).⁠
  6. To make the chocolate layer, melt together the chocolate and coconut oil and pour this evenly over the caramel layer (when set). ⁠Sprinkle with rose petals if using and return to the fridge for at least one hour, until completely set.⁠
  7. When set, lift the parchment paper up to remove the bars from the brownie tin and slice into squares. ⁠Serve and enjoy! ⁠Store on the fridge for up to 5 days or freeze for up to 1 month.⁠

If you make this recipe, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your creations!

Peanut Butter Banana Caramel Squares Vegan Gluten-Free Recipe

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