Banana Bread Breakfast Bars

These bars taste like banana bread and eat like breakfast. They’re made with oats and oat flour, sweetened mostly by ripe bananas, and baked in one pan.

Three overripe bananas that might have been thrown out are the main ingredient. The rest is oats and pantry staples.

One pan makes twelve bars that keep all week or freeze for later.

Ingredients and Swaps

• Bananas: Three very ripe bananas, the more brown spots the better.
• Oat flour and oats: Make oat flour by blending 1¾ cups of oats until fine. The whole oats add chew.
• Maple syrup or honey: A little extra sweetness.
• Coconut oil or butter: Melted.
• Walnuts: Optional. Pecans, pumpkin seeds or chocolate chips also work.

Tips for Soft, Moist Bars

• Use ripe bananas. Underripe bananas are less sweet and harder to mash.
• Line the pan. Parchment with an overhang lifts the bars out for clean cutting.
• Don’t overbake. Pull them when a toothpick comes out clean and the top springs back.
• Cool completely. The bars set as they cool.

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Banana Bread Breakfast Bars

Soft, wholesome bars that taste like banana bread, made with ripe bananas, oats, and a touch of maple syrup. A perfect make-ahead breakfast or snack.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 3 ripe bananas mashed, about 1¼ cups
• 2 large eggs
• ⅓ cup maple syrup or honey
• ¼ cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1½ cups oat flour or 1¾ cups oats blended until fine
• 1 cup old-fashioned oats
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup chopped walnuts optional

Method

 

1. Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper.
2. In a large bowl, whisk together the mashed bananas, eggs, maple syrup, melted coconut oil, and vanilla.
3. Add the oat flour, oats, baking soda, cinnamon, and salt and stir until just combined. Fold in the walnuts.
4. Spread the batter evenly in the pan.
5. Bake 22–26 minutes, until golden and a toothpick inserted in the center comes out clean.
6. Cool completely in the pan, then lift out using the parchment and cut into 12 bars.

Notes

• Add ½ cup chocolate chips for a treat.
• Swap walnuts for pecans or pumpkin seeds.
• Use a flax egg for an egg-free version.
• Warm bars and spread with peanut butter.

Ways to Serve Them

Plain, or warmed and spread with peanut butter. They pack well for lunch boxes. For another oat breakfast, try Blueberry Baked Oatmeal Squares.

Storage and Freezing

• Refrigerate in an airtight container for up to 5 days.
• Eat cold, or warm for 15–20 seconds in the microwave.
• Freeze individually wrapped bars for up to 3 months.

Banana Bar Questions

Are these gluten-free?

They can be. Use oats labeled gluten-free.

Can I freeze ripe bananas for this?

Yes. Peel and freeze overripe bananas, then thaw and mash them, liquid included.