Preheat the oven to 350 degrees F. Line a 9″x 9″ baking sheet with parchment paper and grease the sides with cooking spray.
In a large mixing bowl, mix the banana, nut butter, flax eggs, lemon juice and vanilla until smooth. Add oats, quinoa, sugar, baking powder, hemp seeds and lemon zest, and mix everything together until fully incorporated. The batter should be moist, but not runny. Fold in the raspberries.
Transfer the batter into the prepared pan and smooth with a spatula.
Bake on the center rack for 30 – 35 minutes until the bars are golden brown and firm to the touch.
Remove and let cool completely in the pan, then remove and slice into squares (or rectangles). Store in an airtight container for 4 – 5 days.