Recipes>Oats Recipes
Baked Banana Bars
by Charlotte Stirling-Reed from How to Feed Your Family
24 small squares or 12 bars
Total 1hr
Prep 5min
Cook 55min
Healthy and kid-friendly, these baked banana bars from Charlotte Stirling-Reed are ideal for a quick and easy breakfast for grabbing on the go.
Discover more delicious Breakfast recipes
Energising recipes to start your day right
From the book
How to Feed Your Family
Charlotte Stirling-Reed
How to Feed Your Family
Delicious, balanced recipes the whole family will enjoy.
Tips for reducing food waste, cooking on a budget, and menu planning.
From easy breakfasts and speedy suppers to healthy desserts and snacks.
Buy From
Introduction
I love an on-the-go breakfast idea and these porridge bars have been such a hit with my kids. They work well as a snack too, and are very easy to put together. They take a little time on the cooking front, but next to no time to prep, and are well worth it. They freeze well so are perfect for batch-cooking.
Tags
Ingredients
| 100g | porridge oats |
|---|---|
| 180ml | milk of choice |
| 2 large | very ripe bananas (around 200g in total) |
| 85g | sultanas (or raisins, chopped dates, chopped dried apricots) |
| ½ tsp | mixed spice (or ground cinnamon or nutmeg) |
| 3 tbsp | mixed seeds (ground for babies/toddlers) |
Essential kit
You will need: a 20cm square shallow baking tin.
Method
Preheat the oven to 180°C/160°C fan and line a 20cm square shallow baking tin with non-stick baking paper. Mix all the ingredients together (except the seeds), then mash it well with a fork to completely break up the bananas. Once everything is well mixed, scoop it into the baking tin and level the top. Sprinkle the mixed seeds on top (leave off or grind if serving to babies and young children).
Bake for 50-55 minutes, until the top is golden and crisp. Once cooked, remove from the tin using the baking paper and leave to cool on a rack until either warm or cooled to room temperature.
Slice into 24 small squares, or 12 larger bars to serve. The bars will keep In an airtight container for up to 3 days, or can be wrapped in cling film/beeswax and frozen individually, then defrosted on the counter overnight ready for the morning. You can also reheat them uncovered in a microwave for 30 seconds if you’d like them warm.
For babies and young children: They should be okay with the texture of these as soon as they have moved on to slightly more complex finger foods. Avoid whole seeds, offer them ground instead, or simply leave them off any of the bars/squares that are for your baby/toddler.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Breakfast Recipes
View all
Overnight Oats Three Ways
by Niall Kirkland from The Good Bite Easy
Jamie Oliver’s Dukkah Poached Eggs
by Jamie Oliver from Eat Yourself Healthy
More Oats Recipes
View all
Jamie Oliver’s Peach Melba Mothership Overnight Oats
by Jamie Oliver from Eat Yourself Healthy
Jamie Oliver’s Oaty Fridge Balls: 2 Tasty Ways
by Jamie Oliver from Eat Yourself Healthy
More (Sweet) traybakes and bars Recipes
View all
Nadiya Hussain’s White Chocolate and Caramel Brownies
by Nadiya Hussain from Cook Once, Eat Twice
Nadiya Hussain’s Banana Peanut Bark
by Nadiya Hussain from Cook Once, Eat Twice
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
