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Everytime I go grocery shopping I stick a bunch of bananas in my cart and then when I get home I stick them on my counter and forget about them until it’s too late. They’ve turned from their beautiful yellow color, to a brown gross looking one and now the only thing to do is make banana bread. Well this isn’t always the healthiest option and I kick myself in the butt for not eating them sooner. But now I don’t have too. Here is a healthy banana bar recipe that you can use when you too forget about your bananas and have to turn them into something delicious, and now healthy too!

Banana Breakfast Bars

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

INGREDIENTS:

  • 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

DIRECTIONS:

  1. Preheat oven to 350°F. Spray an 8×8” or 9×9” 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.

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