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 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
- 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 agree this is too salty but those who are finding it way too salty might want to check the ingredients of their nut butter.
We enjoyed these and will make again. Met needs to use overripe bananas and reduce refined sugar intake. It’s not dessert, but IS a satisfying, dense kind of bar good for breakfast or after workout. Makes me think of some protein bars I like - The ones that don’t pretend to be a candy bar…. I had accidentally bought almond butter with honey (Justin’s), so reduced additional honey a bit to account for. And my bananas didn’t weigh in quite as much as called for. Didn’t taste them specify, but I’m sure added some sweetness. If ur looking for a sweet treat you won’t like these, but if looking for a healthy snack, these are good!
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!).