I often have overripe bananas left over from the weeks shopping and I usually end up making banana bread but in my recent (failed) efforts to cut down on cake before I head to Chicago for the World Champs (I leave in 4 days…..ahhh), I thought I should create something slightly more healthy with them. And these turned out pretty dam good. The basic ingredients are bananas and oats….duhhh….but you can add any combination of nuts, seeds and dried fruit you wanted or have in the cupboard. I happened to have pumpkin seeds, chia seeds and raisins but you could add flaked almonds, cranberries, sunflower seeds etc. etc. The chia seeds in the recipe add an extra boost of protein but if you don’t have them you can just leave them out.
This is definitely my favourite and probably my best recipe on my blog so far. And it’s the easiest! I created them completely from scratch when I had leftover overripe bananas one day and now i’ve made them several times and they are absolutely perfect and delicious every time. I could have called these energy bars, breakfast bars, snack bars but I decided on just bars because you could eat them for any of these reasons. They’re perfect as a yummy breakfast crumbled into greek yogurt with extra bananas and honey, a healthy nutritious snack during the day or even a well balanced energy bar to wrap up, stuff in your back pocket and take on a long bike ride. Packed full of energy and protein, high in fibre and gluten free – seriously whats not to love, and they’re really bloody tasty.
Makes 8 large bars or 16 small squares
- 3 very ripe mashed bananas
- 250g oats
- 50g butter
- 2 tbsp golden syrup (or honey)
- 30g pumpkin seeds
- 75g raisins
- 2 tsp chia seeds
NB this recipe is very versatile so use whatever you have in the kitchen. If you don’t have 3 bananas you can use 2 with slightly fewer oats. If you don’t have 250g oats just use less and the bars will be slightly less dense or use fewer bananas. Use more or less dried fruit and seeds of different combinations to suit your taste. Even add a teaspoon of cinnamon for an additional flavour. Go WILD.
- Pre-heat the oven to 200 degrees C (180 fan) and line a 20cm x 20cm square cake tin with grease-proof paper or foil
- In a medium size pan melt the butter and golden syrup together until the butter has melted then take off the heat
- Add all the remaining ingredients into the pan with the butter and golden syrup and mix well until fully combined
- Spoon the mixture into the prepared cake tin and spread evenly into the corners, flattening out the mixture on top
- Bake for 30-35 minutes until its a nice golden flapjack kind of colour on the top
- Leave to cool in the tin for 10 minutes. Remove from the tin and leave to cool completely before cutting into squares
- Wrap 2 up, put into your back pocket and head off into the countryside on your bike 🙂
Hannah x x x