Introducing the easiest Breakfast Banana Bars you’ll ever make. These bars are gluten-free, vegan and free from refined sugar, made with just 3 simple ingredients. They’re ideal for a healthy breakfast on the go or as a balanced snack.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- What you’ll love about these Banana Bars:
- Ingredients to make Breakfast Banana Bars
- Substitutions
- Variations
- How to make Breakfast Banana Bars
- Leftovers
- Recipe FAQs
- Breakfast Banana Bars Recipe
Why this recipe works
I developed this recipe after asking my nutritionist for easy, energy-packed snacks to fuel a long race. These bars combine nutrient-dense bananas and oats for sustained energy and a pleasant texture without any added sugar.
Bananas provide natural carbohydrates, potassium and vitamin B6, which support energy and muscle function. Oats add fibre and slow-digesting carbohydrates for a gradual release of energy. Together they form a simple, naturally sweet base that’s filling and portable.
If you prefer a different format, these same ingredients work well as cookies or pancakes — try oat cookies or banana oat pancakes for a variation.
What you’ll love about these Banana Bars:
- Extremely easy to make
- Versatile — mix in extras as you like
- About 5 minutes prep time
- Great for breakfasts on the go
- Gluten-free and vegan
Ingredients to make Breakfast Banana Bars
These three pantry-friendly ingredients are all you need. Adjust quantities in the recipe card below.
- Oats – help bind the mashed banana. Use gluten-free oats if needed.
- Bananas – mashed bananas act as the sweetener and binder.
- Cinnamon – optional, adds warmth and natural sweetness.
See the recipe card below for exact quantities and full details.
Substitutions
- Oats – you can swap for oat flour or try buckwheat for an oat-free option.
- Additions – fold in berries, chocolate chips, nuts or seeds for extra flavour and texture.
- Cinnamon – optional; leave it out or replace with nutmeg or vanilla powder if preferred.
Variations
- Deluxe – top bars with yoghurt, fruit compote or a drizzle of nut butter.
- Kid-friendly – add chocolate chips and cut into small pieces or mini bars for little hands.
How to make Breakfast Banana Bars
Step 1: Preheat the oven to 200°C. Peel the bananas and mash them in a large bowl until smooth.
Step 2: Stir in the oats, cinnamon and a small amount of water if needed, mixing until combined.
Step 3: Line a square baking tin with baking paper, pour the mixture in, and press it down firmly to compact. Bake for 20–25 minutes at 200°C.
Hint: Use riper bananas for sweeter bars.
Leftovers
Store leftover bars in an airtight container. They keep for up to 2 days at room temperature or up to 4 days in the fridge. You can also freeze them for up to 3 months — thaw overnight before eating.
Recipe FAQs
They may be soft straight from the oven. Allow them to cool completely — they firm up as they cool.
Chocolate chips, nuts, seeds, and berries work well. Add whatever you enjoy.
Yes. Freeze in an airtight container and defrost overnight when ready to eat.
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Breakfast Banana Bars
Ingredients
- 6 ripe bananas
- 400 g gluten free oats (roughly 4 cups)
- 1 tsp cinnamon
- 2 tbsp water
Instructions
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Preheat your oven to 200°C. In a large bowl, mash the peeled bananas with a fork.
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Add the oats, cinnamon and water, then mix until combined.
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Line a square baking tin with baking paper, pour in the mixture and press down firmly to compact.
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Bake for 20–25 minutes at 200°C. Remove from the oven and allow to cool for 10 minutes before slicing into bars.
Notes
To Freeze: Freeze for up to 3 months and defrost overnight.
Tip: Ripe bananas are sweeter; add mix-ins like berries, chocolate or nuts if desired.
Nutrition
