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Banana Bread Breakfast Bars

63 comments

banana bread breakfast bars


Banana Bread Breakfast Bars

  • 1 1/2 cup cashews
  • 1 1/2 cup desiccated coconut
  • 3 small ripe banana, peeled and quartered (no more than 300 grams)
  • 1/2 teaspoon concentrated natural vanilla extract
  • pinch of salt
  1. Preheat your oven to 180°C or 350°F. Grease and line a 18cm cake tin with baking paper overhanging the sides for easy removal.
  2. Place the ingredients into your processor and blend at high speed until the mixture resembles a batter. You may find it works best if you process the cashews and coconut at high speed then add the remaining ingredients and process again.
  3. Pour the mixture into your tin and smooth over the top. Bake for 20 – 25 minutes. Remove from the oven and leave to cool in the tin for 10 minutes before gently transferring to a cooling rack to cool completely.
  4. Slice. Serve. Eat and enjoy!
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Banana Bread Breakfast Bars
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63 comments
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63 comments

Julia March 24, 2014 - 8:51 pm

How could I make these nut free? I want to make high protein breakfast bars for my husband but his naturopath said to steer clear of nuts. He is also gluten intolerant. Thank you!

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Bianca Slade March 26, 2014 - 7:53 am

I would try using a mix of sunflower and pumpkin seeds?

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Julia March 26, 2014 - 7:48 pm

Thank you!

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Christie April 4, 2014 - 9:19 am

Absolutely love this recipe. So simple and quick and loved by all in this household. Thank you.

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Bianca Slade April 5, 2014 - 8:18 am

Thank you so much. I really appreciate that. x

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Kathie Holmes April 9, 2014 - 6:56 pm

How big is the pan that this recipe is for please? Is it only a small pan i.e. one serve?

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Bianca Slade April 17, 2014 - 8:40 am

Mine is 16cm x 6cm. x

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SassieSadie April 27, 2014 - 8:59 pm

I just made these for tomorrow’s breakfast, and used a silicone muffin pan. It made 4 muffins – can’t wait for breakfast tomorrow

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Bianca Slade May 1, 2014 - 8:53 am

Thank you. I hope you enjoyed them!

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Kath April 28, 2014 - 9:28 pm

Can anyone guess the calorie/ carb count if these? These sound great but I’m on a Low carb high protein diet while on a challenge.

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Colour me sucking it up « colourmeanna April 29, 2014 - 4:12 pm

[…] all the other fun stuff I have been doing lately. Like eating awesome food. You can grab the recipe here (I made them in a muffin tin […]

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Judith Davison May 20, 2014 - 11:00 pm

These are great. I made them for a quick afternoon treat…. and put your nutella spread on top. Big hit!

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Bianca Slade May 26, 2014 - 12:05 pm

YUM!!!!! Thank you. I am glad you have enjoyed them. I want to try that now 🙂

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rachael June 3, 2014 - 12:24 pm

i’m sure you’ve been asked this before, but what type of food processor do you use?

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Bianca Slade June 3, 2014 - 9:27 pm

There are loads of options depending on your needs and budget. If you would like to send me a message I can let you know the ones I have received positive feedback on.

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ClaireChev June 7, 2014 - 1:50 am

Hi Bianca, should I be soaking the cashews first? Or just throw them in and blend them up as is? Can’t wait to try this… Think my little man would love them!

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Bianca Slade June 7, 2014 - 8:10 pm

I just throw them in. I hope you and your little man enjoy them. be sure to let me know. x

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Claire Chevalier June 26, 2014 - 5:04 pm

Finally got to making these this morning… Little man had some for afternoon tea and they are a hit! I threw in some dried cranberries after everything was processed. Delicious! Thank you 🙂

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bianca June 27, 2014 - 4:04 pm

Thank you!! I really appreciate the feedback. I am glad you have enjoyed them, be sure to let me know how you go with anything else that you try. Thanks again, Bianca. x

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Mel August 3, 2014 - 8:41 pm

Can you use coconut flour instead of coconut?

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Bianca Slade August 5, 2014 - 3:39 pm

I am not sure that would work sorry Mel. Haven’t tried it myself.

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Katie January 8, 2015 - 2:22 pm

I just made these with coconut flour (Not a fan of the texture of coconut, but don’t mind the taste) they came out a bit denser, but still tasted nice. The kids loved them. (9yr & 1 yr) I made a double batch and added cinnamon, sunflower & flax seeds.

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Bianca Slade January 10, 2015 - 7:05 am

Thank you. I am glad they have been enjoyed. I really appreciate the feedback and I am sure it will help others too.

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Linda August 30, 2014 - 5:48 am

Bianca, would you recommend using almonds (soaked?) I can neither eat cashews nor pumpkin nor sunflower seeds 🙁 .. guess I’ll give almonds a try and let you know! 🙂

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Bianca Slade September 1, 2014 - 3:17 pm

Yes, try your almond or even macadamias and let me know how you go. x

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Jess November 9, 2014 - 2:22 pm

I used almonds in mine and it was great!

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Bianca Slade November 16, 2014 - 11:11 am

Thanks Jess. x

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Ness September 11, 2014 - 12:08 pm

This is amazing! We use it as a quick, healthy snack. Thanks heaps x

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Bianca Slade September 16, 2014 - 12:09 pm

Thank you so much. I really appreciate the feedback. I am glad you enjoyed them. Be sure to let me know how you go with anything else that you try. x

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Day 22 | Anna's Whole 30 September 22, 2014 - 5:54 am

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saxel October 26, 2014 - 11:53 am

I have yet to make this into a loaf, i however make them into little bite size bars by putting them in patty cake pans. At first my daughter looked at them and said well they are very fluffy like a cake, i said to her to try them instead and she was amazed at how yummy they are. I have been making them for ages now and never tried them myself until the other night and OMG i have to say they are so tasty and so simple and the ingredients are something i always have. Thanks again for an awesome recipe and off i go to bake these again!

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Bianca Slade November 1, 2014 - 7:47 am

Thank you so much!! I am glad they are enjoyed. I really appreciate the feedback. Be sure to let me know how you go with anything else that you try. x

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Jess November 2, 2014 - 4:24 pm

YUMMY! I used 2 bananas because mine were small. I also added 1T of cocoa because I had some left in the bowl from coating the brownie bars that I made into balls. Even the husband liked them and said they tasted like banana cake.

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Bianca Slade November 8, 2014 - 7:34 am

Fabulous!!! Thank you so much. I am glad you are finding some recipes that you enjoy. Again, I appreciate the feedback. I look forward to hearing about what you whip up next. Enjoy.x

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annabelle December 12, 2014 - 4:08 am

I’m so confused about these. I was so very excited to try this recipe based on the lovely photo and the rave reviews. But, honestly, these turned out terribly. It may be important to specify that the “blender” needs to be a nice high-powered fancy one if you want the option of “blending until very well combined.” For me the lack of liquid made it very difficult to even mix part way. I wound up adding some more banana and and a dash of coconut milk to try to help it along but even then, it was nothing I could “pour” into loaf pans. Perhaps I should have soaked the cashews first?
Anyway, the result was a gooey mess with chunks of cashews and the texture reminded me of the egg-heavy products that are common in low-carb/paleo recipes (although there was no egg in this). NOTHING close to the “bready” or cakey loaf that I see on the picture above. I’m glad it worked for the rest of you but I won’t be making these again….unless someone can help me figure out how I screwed this up to badly?

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Marilynne January 2, 2015 - 8:51 pm

I wonder if you used cashew butter instead of the cashews? If that part was already done for you then it wouldn’t matter how strong your blender is. Then everything should blend well. Perhaps add the coconut first so it breaks down, then the banana, vanilla, and salt, and then when that is all mixed together, add the cashew butter. I haven’t tested it, it’s just a suggestion.

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Bridget October 18, 2015 - 1:09 am

I had same problem. And they were horrible and I used my food processor . My looks like someone threw up… Or a plate of oatmeal let me know if you figure out what happened.

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Bianca Slade October 18, 2015 - 9:06 am

I am so sorry to hear this. I will add a note to the recipe re high speed blending. I hope you find some other recipes that you enjoy. Bianca

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Allison January 14, 2015 - 3:40 am

Is there anything I can use besides coconut in these? I like your recipes, but recently found out that coconut doesn’t work for me and have been trying to omit it from my diet. Thanks!

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Bianca Slade January 17, 2015 - 8:04 am

I have only made these with coconut sorry. Often coconut can be subbed with either one or a mix of the following, sunflower seeds, nuts such as almonds or cashews, rolled oats. I hope that helps.

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Katherine March 23, 2015 - 4:41 pm

Made these today, love that they are simple and yummy!!

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Bianca Slade March 25, 2015 - 10:42 am

Thank YOU!!! i am glad you enjoyed them. xx

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Vicki Mcarthur Greeves April 20, 2015 - 3:32 pm

Going to try and make these but i am using almonds and i am going to blend them down in my nutribullet so they grind down enough

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Jacqueline Sainsbury April 23, 2015 - 8:56 pm

Wow! I will 100% be making these again. I used a mix of almonds and cashews and a teaspoon of organic coconut syrup as I have a sweet tooth. I often eat breakfast on the go and these will be perfect! Thanks!!!

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Bianca Slade April 25, 2015 - 8:51 am

Fabulous!!! Thank YOU!!! I really appreciate the feedback and I am glad you have enjoyed them. Be sure to let me know how you go with anything else that you try. x

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Eve White May 11, 2015 - 10:15 am

This is great – a really simple recipe and my daughters loved them. I made them in mini cupcake trays, which worked well. Also excellent with cocoa. I’m wondering how a recipe like this might go if you added baking powder to make it a bit lighter. Would this work? Perhaps I’ll try it next time.

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Bianca Slade May 13, 2015 - 8:59 pm

Sure, try it out. I think it will work. I am glad you enjoy the recipe. I really appreciate the feedback. x

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Abandon Ship May 11, 2015 - 11:33 pm

These turned out great!how long would these keep in the fridge/countertop?

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Bianca Slade May 13, 2015 - 9:02 pm

I would keep them in the fridge and I would say 3 – 5 days. I am glad you enjoyed them. x

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Rebecca October 7, 2015 - 12:10 pm

Is it right that these turned out quite dense and grey in colour?

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Bianca Slade October 12, 2015 - 9:27 am

Yes. I think that sounds ok. I hope you enjoyed them. x

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Sol January 28, 2016 - 2:30 pm

Absolutely loved this recipe! I copied someone further down who added 1 tbsp of cocoa, 1 tbsp of coconut oil and also added some protein. It ended up having a brownie like texture, will definitely be making it again 🙂

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Bianca Slade January 30, 2016 - 11:16 am

Perfect!! Thank you. x

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Judith March 19, 2016 - 9:47 am

A delicious breakfast with the mornings turning cool – are it still warm, topped with my favourite tahini caramel sauce and walnuts. Thank you!

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Bianca Slade April 4, 2016 - 1:55 pm

Perfect!!!! Thank YOU!

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Kylie Crowhurst April 17, 2016 - 10:34 pm

These freeze really well also, Great for mornings when your in a rush and kids sleep in, I pop them in the oven to re warm and they take them in the car on the way to school! Add a smoothie to go and Ive Saved stress and sent them off with a healthy breakfast in their belly. As usual Bianca you’ve nailed it perfectly xx

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Bianca Slade April 18, 2016 - 10:31 am

Love it!! Thank YOU Kylie. xxx

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Chelsea April 20, 2016 - 2:17 pm

Hi! Just wandering if I could make these without a food processor? I don’t own one but would love to make them. I have a mortar and pestle (for the breakdown of the cashews and coconut), and a blender. Do you think this will still work? Thanks.

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Bianca Slade April 27, 2016 - 3:23 pm

I don;t think that will work, if you can get cashew butter and coconut butter you could try using those….

Reply
Whole30, Attempt #2 – chroniclesofahippiemama January 27, 2017 - 6:13 pm

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Kellie Ann July 24, 2017 - 5:10 pm

Hi Bianca, I have been making this for awhile now but I added some dates and cacao powder for a more ‘chocolatey’ treat. Its amazing! Its loved by everyone, health conscious or not!

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