Banana Nut Breakfast Bars

By Sohla El-Waylly

Updated January 16, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
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Total Time
1 hour
Rating
4(2,433)
Comments
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These bars get their fudgy texture from ripe bananas and are lightly sweetened with honey. They are packed with nut butter, walnuts and oats, making them a satisfying breakfast treat. By combining the mashed bananas with eggs and letting them sit together for 15 minutes, the bananas become extra sweet. That’s because eggs contain a starch-digesting enzyme called amylase, which converts some of the banana starches to sugar. Best of all? The batter comes together quickly, in just one bowl.

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Ingredients

Yield:9 bars

  • 2 ripe medium bananas (about 240 grams peeled)

  • 2 large eggs

  • 6 tablespoons/90 milliliters olive oil, plus more for greasing the pan

  • ¾ cup/187 grams peanut or almond butter

  • 6 tablespoons/120 grams honey

  • 2 teaspoons kosher salt (such as Diamond Crystal), or 1 teaspoon fine salt

  • 2 teaspoons ground cinnamon

  • 2 teaspoons pure vanilla extract

  • 1 cup/100 grams old-fashioned rolled oats

  • ¾ cup/80 grams walnut halves and pieces, roughly chopped

  • Flaky salt, for topping

Ingredient Substitution Guide
Nutritional analysis per serving

30 grams carbs; 41 milligrams cholesterol; 391 calories; 15 grams monosaturated fat; 8 grams polyunsaturated fat; 3 grams saturated fat; 28 grams fat; 5 grams fiber; 236 milligrams sodium; 9 grams protein; 16 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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Ratings

4 out of 5
2,433 user ratings
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Comments

amber

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.

American in Paris

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.

Miranda

Chocolate chips made a great addition..and when do they not!

Kristin

We LOVE these! Followed the recipe exactly, except for the walnuts on top. Used almonds instead. I will say the key is the Kosher salt and using the weight measurements (thank you for those!).

Lauren

After reading the comments I almost decided not to make these, but I am glad I did! I followed the measurements and instructions (with the exception of the vanilla and cinnamon--I just eyeballed those) and they turned out well. I like the banana flavor and the crunch from the walnuts. The peanut butter flavor is subtle, but present. I think chocolate chips would be great in this as well. I'm really don't know why it turned out so differently for others!

Suzanne

These are delicious and have lots of great stuff in them. Flaky salt on top is an important part of the recipe!

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