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Crazy for Crust

Jan 04

Banana Breakfast Bars

This time of year I’m really trying watch what I eat…and not just as I’m eating it. These Banana Breakfast Bars are helping me do that!

Banana Breakfast Bars are a combination granola bar, banana bread, and blondie all in one. Lighter than all 3, it's a perfect snack!

I don’t believe in the word “diet”. I’ve done so many diets and they all fail, which ultimately leads me to feeling bad about myself. For me it’s about lifestyle: exercise, portion control, making good choices, and satisfying cravings (within reason).

Some people are able to cut full food groups out of their diet with seemingly no problems. My husband has done Whole 30 or some variation off an on for almost a year now. I know some people that give up carbs or dairy or wheat or whatever and are perfectly happy. Others can do juice cleanses and fasts to reset their bodies. I’m not one of those people.

I’ve tried to say “I won’t eat dessert” or “I won’t drink during the week.” Those fail within 2 days, and then I’m angry at myself…again. And giving up carbs? No one wants that. My family encourages me to eat carbs. Carb-free Dorothy is not a very nice person. Also? Why live if you can’t have a cookie now and again? I don’t understand why someone would want to live a life without what they love. Everything in moderation is how I like to live.

Unfortunately, my definition of moderation has changed over the last few months. Ahem.

Therefore, as we get into 2015 and the inevitable weight loss and resolutions hit, I’m going to resolve to cut myself some slack. I’m going to try and eat more fruits and vegetables. I’m going to try and eat more protein. And I’m going to try and limit how many desserts I have in a day (hard, with this job).

But the one thing I can’t limit? My after workout snack. And breakfast. I need breakfast, and after my workout I need to eat. That’s where these breakfast bars come in.

Banana Breakfast Bars are a combination granola bar, banana bread, and blondie all in one. Lighter than all 3, it's a perfect snack!

For a long time I bought breakfast bars at the grocery store. Then I realized that I was paying $4.50 for 5 bars or some ridiculous amount, and the bars weren’t even that good. Also? They’re filled with ingredients I don’t recognize. I’m much more satisfied if I eat something I like, that’s homemade, than something packaged.

So I decided to make my own.

These bars are a cross between a granola bar and a banana bread/blondie. I actually combined my mom’s banana bread with my base blondie recipe to create something a little bit on the lighter side of both.

I reduced the amount of butter and used coconut oil instead. You can also use vegetable oil. Combined with 2 overripe bananas and an egg, you get a good bar base. A little brown sugar goes in for sweetening, and the binding is done with whole wheat flour and old fashioned oats.

Yes, these have sugar and carbs. But even though my husband does whole 30/paleo, I don’t and I don’t think you come here expecting that. These bars are a great way to satisfy a little carb craving without breaking the bank. I mean…if I wasn’t trying to be good I’d reach for a doughnut or a scone. These are way better than that!

They last about 2 days on the counter, or you can freeze them for a quick snack. That’s what I like to do, after my workout, with a cup of coffee and some apple slices. It gets me to lunch, where I’m not so hungry I eat the kitchen.

Banana Breakfast Bars are a combination granola bar, banana bread, and blondie all in one. Lighter than all 3, it's a perfect snack!

I don’t think eating the kitchen constitutes moderation. Oh, how I wish it did. I have lots of chocolate hidden in there…

Banana Breakfast Bars

Yield: 8-12 bars, depending on size

Total Time: 30 minutes

An easy, fast, healthy breakfast or snack! These banana breakfast bars are a cross between a granola bar and a banana blondie!


  • 2 medium bananas (spotted ones that are a little past their prime)
  • 1/4 cup vegetable or coconut oil
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup whole wheat flour
  • 1 cup old fashioned oats
  • 1/4 cup white chocolate chips, optional
  • 1 tablespoon peanut butter, optional


  1. Preheat oven to 350°F. Spray an 8x8” or 9x9” pan with nonstick cooking spray. (Line it with foil first for easy removal, if desired.)
  2. Place bananas in a large bowl. Mash them with a fork or potato masher until just small chunks remain. Stir in oil and brown sugar with a wooden spoon or silicone spatula. Add egg, vanilla, and salt, and stir until combined. Stir in baking soda. Add flour and oats and stir until mixed, some lumps will remain. Spread in prepared pan.
  3. Bake for 18-22 minutes until browned around the edges and not jiggly in the center. Cool completely. Slice into bars.
  4. Optional drizzle: melt white chocolate chips and peanut butter in a small microwave safe bowl (on 50% power in 30 second increments, stirring between each). Place melted chocolate in a small ziploc bag with the tip cut off and drizzle over bars.
  5. Enjoy within 2 days or freeze for up to one month. I like to freeze them and then reheat as needed, since they don’t last very long on the counter.

Banana Chocolate Chip Pancakes


Healthier Banana Bread

Healthier Banana Bread (4 of 8)w

Banana Breakfast Cookies

Banana Breakfast Cookies by #breakfast #cookie @crazyforcrust

Sweets from friends:
Pumpkin Oatmeal Breakfast Cookies by The Lemon Bowl
Morning Breakfast Cookies by Dine & Dish
Oatmeal Breakfast Cookie by Dinners, Dishes, and Desserts

90 comments on “Banana Breakfast Bars

  1. I have just made this recipe adding some walnuts and 1/2 teaspoon cinnamon and it is great! thank you! greetings from Argentina!


  2. I just made these for my boys (5 & 10) and myself this morning…and we ate all of them today! I loved this recipe and love that these are a healthy snack bar I can send with my boys to school. I did have to make modifications due to my sons food allergies. I just substituted gluten free flour for the wheat, sun butter in place of peanut butter and 1/4 cup of Greek yogurt for the egg…oh and I added some ground flax seed for added health benefits. Thank you so much for a great recipe!!


    • Dorothy Kern replied on July 14th, 2016 at 1:53 pm

      So glad you enjoyed them and great to know about the substitutions!


  3. Many more people would probably be apt to try these delicious bars if they could see a star rating system. I typically do not try recipes that have under 4 stars, but decided to give these a try because they seemed simple and I had everything already in my pantry. However along the way, I decided to sub some of the ingredients out for more healthy and family specific liked options. These bars are so easy to make, quick, and not over-poweringly sweet. Exactly what this mom and wife needs to satisfy the whole family, and this mom’s desire to reduce sugar consumption. I was a little hesitant because of the brown sugar, but it is a nice amount and compliments the banana and oats. I think next time though, I am going to try to also sub out the brown sugar for honey, maple syrup or agave. I also used a white and coconut flour combo in place of the wheat flour. And, I actually messed up the recipe in that I added the chips and peanut butter into the batter and they were probably slightly less messy, there was one less step and they were still very good. I also used dark chocolate as no one in our household likes white chocolate. So, with all the subs and my messing the recipe up by adding the drizzle ingredients to the batter, these things still turned out very satisfying and yummy. The balance of sweetness, consistency, and healthiness, for this family, is perfect!!! If there was a rating, I would give them 5 stars because they are simple, easy to sub ingredients out, and not too sweet and are somewhat healthy. Thank you so much for the recipe, we will be definitely making these again. I bet they would be really awesome as a dessert too with some homemade vanilla ice cream.


  4. It’s in the oven and smelling lovely!
    I used gluten free flour and coconut sugar.
    Added 100% choc chips and hazelnuts.
    And a splash of coconut milk as it got a bit thick with the above.
    Planned to add cinnamon but forgot!
    Thanks for a great recipe.


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