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.
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.
Chocolate chips made a great addition..and when do they not!
I very rarely leave reviews even though NYT cooking is my go to site. I made these based on the ingredients and that I am living on a boat in the south pacific and have too many bananas almost all the time. I was shocked by all the negative reviews. These are great and good for you and a nice pick me up in the middle of the day. I cut them into 16 squares and find it is a much better size. I did cut down on the honey a bit but otherwise - made them as written. Thank you Sohia
I found these bars delicious and can’t believe others called them bland. They have a wonderful honey nut flavour. I highly recommend them.
overall i liked this... but... a) always let your bananas get extra ripe, not just semi-ripe. they'll be sweeter and more 'bananay' b) despite the comment above, i don't like overly sweet baked goods so i cut the amount of honey by ⅓ c) i also cut the amount of nut butter in half so the flavor doesn't overpower the bananas, which nut butters tend to do. i used PB w-no added sugar d) to enhance the banana flavor even further, i added a tsp of banana extract, but that's just me.
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