Preheat the oven to 350 degrees Fahrenheit and line an 8” x 8” square baking pan with parchment paper.

Mash the bananas in a large mixing bowl until creamy. Add in the pure maple syrup, egg, and vanilla extract and mix well until combined. Note: You can also prepare the dough in a food processor to save time by adding all of the ingredients except for the blueberries to a food processor and blending.

Add the almond flour, shredded coconut, baking powder, ground cinnamon and sea salt (the dry ingredients) to the bowl with the wet ingredients and mix until a thick dough forms.

Fold in the fresh blueberries and chopped nuts (or seeds) until well-distributed throughout the dough.

Transfer the breakfast bar mixture to the prepared pan and use a rubber spatula or spoon to spread it into an even layer. If you’d like, press extra blueberries, shredded coconut, and/or nuts and seeds into the top of the dough. I like doing this because it’s pretty!

Bake on the center rack of the preheated oven for 22 to 25 minutes, or until the edges are golden brown. Baked goods are fully cooked once they reach an internal temperature of 190 degrees Fahrenheit. Insert a digital thermometer into the center of the bars to check for doneness. As long as the bars are 190 or higher, they are fully cooked.

Allow the bars to cool completely before slicing them and serving. The slices will come out cleaner if the bars are at room temperature (or cooler) upon slicing. Warm bars have a tendency to crumble a bit. Serve with a smear of almond butter, sunflower seed butter, creamy peanut butter, or regular butter on top!