These Banana Brekkie Bars are another great way to use up your really ripe bananas. The rest of the ingredients are all just pantry staples which you can mix and match depending what you have on hand. I use butter and peanut butter in this recipe but it can be easily adapted to be dairy free, nut free and vegan. It is already egg free and wheat free. The recipe is based on oats, but if you are reactive or sensitive to them, you can swap out for other grains or even leftover cooked quinoa.
The recipe is sweetened only by the bananas and a little dried fruit if you like. They’re not too sweet, but perfectly sweet enough for a brekkie bar. You could always add a little honey or maple syrup if you need.
Because they are rich in nuts, seeds and wholegrain, these little bars are a great breakfast option. They’ll keep your little ones full for the morning, as they top up with 8 different plant foods rich in fibre, protein and healthy fats and loads of essential minerals and vitamins. You could also serve with some yoghurt and some berries, or alongside a quick smoothie. They’re the perfect size for lunchboxes, and can be taken straight from the freezer. They hold together very well.
Ingredients
3 ripe bananas
1/2 cup peanut butter (or tahini or seed spread if nut free)
75g butter, melted (or 1/4 cup coconut oil if vegan or dairy free)
1 tsp cinnamon
1 tsp vanilla
Pinch salt
3 cups rolled oats (not quick oats)
2 tbsp chia seeds
1 cup mixed nuts, seeds or coconut – pick your favourite or mix it up (I used walnuts, pumpkin seeds, hemp seeds and coconut)
1/4 cup chopped dried fruit (I used a few chopped medjool dates, but anything you like, or simply omit)
Instructions:
- Preheat oven to 180C. Line a large baking dish with baking paper with edges coming up the sides for easy removal.
- In a food processor, combine the peeled bananas, peanut butter (or spread of choice), butter or coconut oil, cinnamon, vanilla and salt. Blend until smooth, then add the remaining ingredients and stir well (you can transfer to a bowl at this stage if needed). The mixture should hold together, but if it is still a little dry, you can add a little more peanut butter and butter or oil.
- Tip the mixture into the prepared dish and smooth out. Place the dish into the oven and bake for 30-40 minutes until golden. Allow to cool in the dish before removing and slicing into bars. Freezes well. Makes 16 bars.
Add more plants:
- Although this recipe already contains 8+ plants, you can increase even more by adding grated fresh apple (this will give a more moist, cake-like texture), or mixing up the nuts and seeds a little more.