Banana Nut Breakfast Bars
Updated Jan. 17, 2024
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2ripe medium bananas (about 240 grams peeled)
- 2large eggs
- 6tablespoons/90 milliliters olive oil, plus more for greasing the pan
- ¾cup/187 grams peanut or almond butter
- 6tablespoons/120 grams honey
- 2teaspoons kosher salt (such as Diamond Crystal), or 1 teaspoon fine salt
- 2teaspoons ground cinnamon
- 2teaspoons pure vanilla extract
- 1cup/100 grams old-fashioned rolled oats
- ¾cup/80 grams walnut halves and pieces, roughly chopped
- Flaky salt, for topping
Nutritional analysis per serving (9 servings)
391 calories; 28 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 8 grams polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 16 grams sugars; 9 grams protein; 236 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, use a fork to mash the bananas; you should get about 1 cup mashed bananas. Add the eggs and whisk with the fork to evenly combine. Set the mixture aside for 15 minutes.
- Step 2
Adjust oven rack to lower-middle position and heat to 350 degrees. Grease an 8- or 9-inch square pan and line it with a long sheet of parchment paper to cover the bottom and two sides, creasing as needed to ensure a secure fit.
- Step 3
Add the olive oil, peanut butter, honey, kosher salt, cinnamon and vanilla to the banana mixture and whisk until smooth. Add the oats and whisk to combine.
- Step 4
Scrape the mixture into the prepared pan, then top it with the walnuts and a light sprinkling of flaky salt. Bake until the top feels set when pressed lightly and a toothpick inserted into the center comes out clean, 35 to 40 minutes.
- Step 5
Cool fully before using the parchment to lift the bars out of the pan. Cut into 9 squares and store in an airtight container at room temperature for up to 5 days.
Private Notes
Comments
I like the simplicity and adaptability of this recipe. I cut the honey down to one T or so, and subbed applesauce for 4 T of the oil. I added a touch extra to make up for the moisture lost by cutting back the honey. Turned it tasty and plenty sweet for me.
Chocolate chips made a great addition..and when do they not!
I followed this exactly and I am an experienced cook. These look good but have little to no taste. Its not sweet, you can't taste the peanut butter. The salt on top pushes it away from sweet to... neutral. Perhaps this is for "special" diets. It feels like food-by-committee. Just don't. Really.
I found the amount of oil to be very off-putting in the flavor. Too heavy, too sweet, not tasty at all. Bummed to have wasted all my ingredients on this. My kids didn’t like it either.
I reduced the kosher salt slightly because the brand we have in the house is saltier; not all kosher salt is the same. Also used a natural peanut butter that has only peanuts and salt. Taste is good to me. Lots of negative comments, but I am glad to have a substitute for packaged granola or protein bars that I sometimes grab on the way to work.
I was very happy with the taste and texture. I loved the peanut butter/banana flavor combo. I reduced the olive oil to 5T (and will try to get away with 4T next time). I also cut back the honey to 4T as my peanut butter already contained sugar. I used raw honey. I used 1/2 tsp of fine salt, not a full teaspoon, and only one tsp of cinnamon because I find cinnamon can overpower everything. Definitely will make these again and enjoy more experimenting.