Preheat your oven to 350 degrees and line an 8x8 baking pan with parchment paper
Grind your flaxseed if you don't already have ground flaxseed
Add your vanilla protein powder, coconut flour, baking soda, baking powder, cinnamon and ground flaxseed to a bowl and mix
Mix in your mashed banana and cashew butter (this is a link to my homemade oil-free 2 ingredient cashew butter)
Slowly add your liquid of choice until you get a batter (with about the same consistency as pancakes)
Use a spatula to transfer the batter to the baking dish and smooth
Bake for 10 minutes or until a toothpick comes clean
Let cool completely before cutting. Make sure to run a knife underneath the bars before trying to remove from the parchment paper.
Top with melted coconut oil if desired. Eat and enjoy!
Keep leftovers in the fridge in an airtight container.
If you want to make this into a banana bread loaf, I recommend at least doubling the recipe to get enough unless you are using mini loaf pans. The baking time will also need to be increased to make sure it is cooked through.
The amount of liquid you add will depend on how absorbent your protein powder is. I used water.