Banana Nut Breakfast Bars
Updated January 16, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving
30 grams carbs; 41 milligrams cholesterol; 391 calories; 15 grams monounsaturated 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
- 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 have no idea what's up with the negative reviews. I subbed coconut oil for olive oil and sunflower butter for peanut butter so they're school safe and make these for my kids lunch all the time. They're so good, my whole family loves having them on hand.
Delicious with dried cranberries, a little powdered ginger, and pecans mixed into the batter. Cut salt in half. Cut 1 Tbs oil.
I made the mistake of not reading comments. Way too salty. Not great. How are these 4 stars?