Ingredients
- 3 ripe bananas, mashed (about 1¼ cups)
- 2 large eggs (or 2 flax eggs: 2 tbsp ground flax + 5 tbsp water)
- 0.25–0.33 cup maple syrup
- 0.25 cup creamy almond or peanut butter (or sunflower butter)
- 2 tbsp melted coconut oil or butter
- 2 cups rolled oats
- 0.5 cup oat flour (blend oats)
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp cinnamon
- 0.5 tsp fine sea salt
- 1 tsp vanilla extract
- 0.5 cup chocolate chips (optional)
- 0.5 cup chopped nuts or seeds (optional)
Equipment
- 8×8-inch baking pan
- Parchment paper
- mixing bowl
- whisk or spatula
- measuring cups and spoons
Method
- Heat oven to 350°F (175°C). Line an 8×8 pan with parchment.
- Whisk mashed bananas, eggs (or flax eggs), maple syrup, nut butter, oil, and vanilla until smooth.
- Stir in oats, oat flour, baking powder, baking soda, cinnamon, and salt until combined.
- Fold in any mix-ins. Spread batter into the pan and smooth the top.
- Bake 22–28 minutes, until set and a toothpick has a few moist crumbs (200–205°F center).
- Cool 10 minutes in the pan, lift out, cool another 10 minutes, then slice into 12 bars.
Nutrition
Calories: 185kcalCarbohydrates: 28gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 220mgFiber: 4gVitamin A: 60IUVitamin C: 3mgCalcium: 80mgIron: 1.5mg
Notes
GF: Use certified gluten-free oats/oat flour.
DF/Vegan: Use flax eggs, coconut oil, and dairy-free chips.
Air Fryer: 8×8 metal pan (or two mini pans) at 320°F (160°C) for 14–18 minutes; check early.
9×13 batch: Double recipe; bake 20–24 minutes.
Add protein: Stir in 1/4 cup vanilla protein powder + 2 tbsp milk if batter is too thick.
DF/Vegan: Use flax eggs, coconut oil, and dairy-free chips.
Air Fryer: 8×8 metal pan (or two mini pans) at 320°F (160°C) for 14–18 minutes; check early.
9×13 batch: Double recipe; bake 20–24 minutes.
Add protein: Stir in 1/4 cup vanilla protein powder + 2 tbsp milk if batter is too thick.
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