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.
They're not bad. I didn't add as much salt and added shredded coconut. I actually kind of like them.
I checked the comments about 30 seconds after adding the salt - and agree this is WAAAYY too salty. (& I like salt!) TBH I can’t give much more of a review as I kept adding in SO. MANY. things trying to cover that up. More banana. Yogurt. Applesauce. Almond flout. Craisins. Another egg to balance all that. I took a tiny piece to try and couldn’t finish it. So it’s going in the bin. Sorry NYT this was not a win! (I do think the salt issue may be variable based on the type of peanut butter you use - most have salt added so if you were using unsalted it might be ok).
This is an easy-to-make breakfast bar. I used butter instead of olive oil, crunchy peanut butter & no salt. It's quite dense and sweet. It would be a good snack before or after exercise, or pack for hiking. I would like to adjust it so that there is more protein. Currently, it's slightly oily. However, it's very tasty and filling.