Banana Nut Breakfast Bars

Banana Nut Breakfast Bars

Updated Jan. 17, 2024

Recipe Overview

Total Time: 1 hour (15 minutes prep, 45 minutes baking/cooling)

Servings: 9 bars

Difficulty: Easy

Cuisine: Breakfast, Snack

Ingredients

(For 9 bars)

• 2 ripe medium bananas (peeled, ~240g) – Ensure soft, spotty bananas for optimal sweetness and moisture.

• 2 large eggs (room temperature, optional but recommended for even mixing).

• 6 tbsp (90ml) olive oil + extra for greasing pan.

• ¾ cup (187g) natural peanut or almond butter (unsweetened, no added oils).

• 6 tbsp (120g) honey (adjust sweetness per preference; see Variations).

• 2 tsp kosher salt (e.g., Diamond Crystal) or 1 tsp fine salt.

• 2 tsp ground cinnamon (ground, not cinnamon stick).

• 2 tsp pure vanilla extract.

• 1 cup (100g) old-fashioned rolled oats (whole-grain, not instant).

• ¾ cup (80g) walnut halves/pieces, roughly chopped.

• Flaky sea salt (e.g., Maldon) for topping (optional).

Preparation Steps

Step 1: Prepare Banana Puree

In a large mixing bowl, mash bananas with a fork until they form a smooth, lump-free puree (~1 cup). Add eggs and whisk gently with the fork to fully incorporate, creating a creamy base. Let the mixture rest at room temperature for 15 minutes to allow natural sugars to dissolve slightly.

Step 2: Prep Baking Pan

Preheat oven to 350°F (175°C) and set the oven rack to the lower-middle position. Grease an 8×8 or 9×9-inch square baking pan with olive oil, then line the bottom and two adjacent sides with parchment paper (leave a 1-inch overhang on the top for easy lifting). Crease the paper to ensure it adheres to the pan edges without shifting.

Step 3: Combine Wet & Dry Ingredients

To the banana-egg mixture, add olive oil, peanut/almond butter, honey, kosher salt, cinnamon, and vanilla extract. Whisk vigorously with a spatula until the mixture is smooth and homogeneous (no streaks of oil or butter). Next, fold in the rolled oats until fully coated, using a gentle cutting motion to avoid overworking the oats.

Step 4: Assemble & Bake

Transfer the oat-banana batter to the prepared pan, spreading evenly with a spatula to maintain a uniform ½-inch thickness. Gently press the chopped walnuts into the top of the batter for texture and flavor distribution. Finish with a light sprinkle of flaky sea salt (optional).

Bake for 35–40 minutes. To check doneness: press the top lightly—if it springs back without leaving an indent, the bars are set. A toothpick inserted into the center should emerge with minimal crumbs (not wet batter).

Step 5: Cool & Slice

Remove the pan from the oven and let the bars cool completely on a wire rack (1 hour) to ensure structural firmness. Once cool, use the parchment overhang to lift the slab out of the pan. Cut into 9 equal squares with a sharp knife (wipe the blade between cuts for clean edges).

Storage

Store in an airtight container at room temperature for up to 5 days, or refrigerate for 1 week. For longer storage, freeze the bars (wrapped in parchment and foil) for up to 3 months.

User Reviews

(Original comments, condensed for clarity)

• Positive: "I reduced honey to 1 tbsp and swapped 4 tbsp oil for applesauce. The result was moist, sweet, and balanced! A keeper."

• Variation: "Add ½ cup chocolate chips before baking—game-changer for chocolate lovers!"

• Critical: "As an experienced cook, the flavor is flat (no peanut butter taste, overly salty). Better for specific diets than general enjoyment."

• Allergy Question: "Can I use cashew butter? Yes—adjust sweetness slightly, as cashew butter is less nutty."

• Negative: "Textures are rubbery; honey scorched, and bars crumbled. Save for banana bread instead."

Recipe Variations

• Sweetness: Reduce honey to 5 tbsp (adjust for ripeness).

• Nuts: Swap walnuts with pecans, almonds, or sunflower seeds.

• Moisture: Substitute 2 tbsp oil with applesauce or mashed pumpkin.

• Chocolate: Fold in ½ cup dark chocolate chips or chocolate chunks.

Enjoy your wholesome, make-ahead breakfast bars! 🍌🥜