Peanut Butter Banana Breakfast Bars (GF, VG, Oat Free)
These peanut butter banana breakfast bars aren’t just a healthy breakfast recipe; they make great afternoon snacks too. Filling, kid-friendly, and packed with some of my all time favourite ingredients.
These easy peanut butter banana breakfast bars are yummy, hearty, and guaranteed to keep you powered for hours.
I don’t know about you but I never leave the house without at least one snack in my bag. It simply makes life way easier for me than trying to hunt down a suitable snack.
Either it’s something unhealthy like a bag of sweets or something that is way over priced and still not that great for you. Normally from the free from section, which I personally don’t really buy anything from except bread.
Do you have some brown spotty bananas on your counter top, but bored of making banana bread? If you do, I have a great, easy recipe. Make these peanut butter banana breakfast bars. If you don’t, you need to save a few and let them get spotty. As you don’t want to miss out of these bad boys.
How Do These Peanut Butter Banana Breakfast Bars Taste?
The texture of the breakfast bars is noticeably denser than banana bread, but they are not dry or crunchy. It’s like if a banana bread and a baked oatmeal had a baby this is what it would make.
They only take 20 minutes in the oven and you have slightly dense and moist bars that are great for breakfast, snacking, or even dessert. Heat them up in the microwave to melt the chocolate chips a little. To create that indulgent freshly baked taste and texture. Or go all out and add a scoop of vanilla ice cream to turn this breakfast bar into an amazing healthier dessert.
More Easy Breakfast Ideas:
Here’s a sneaky little behind the scenes photo of my border collie watching while i shot these photos.
What You’ll Need For These Breakfast Bars
Non dairy milk
Powdered peanut butter
Natural peanut butter
Hearty and filling breakfast recipe that works as an easy grab and go snack too. Great recipe to make with the kids as well. Keep it fun and add different mix ins like chopped nuts or fruit.
Grab The Recipe Below
Peanut Butter Banana Breakfast Bars
Peanut Butter Banana Breakfast Bars aren’t just a healthy breakfast recipe; they make great afternoon snacks too. Filling, kid-friendly, and packed with some of my all time favourite ingredients.
- 75 grams Buckwheat flakes
- 100 grams Buckwheat flour
- 25 grams Natural peanut butter Smooth or Crunchy
- 25 grams Powered peanut butter i used pb fit
- 125 grams Overripe banana
- 40 grams Vegan chocolate
- 3 tbsp Water
- 15 grams Liquid sweetener i sued sweet freedom fruit syrup
- 4 tbsp Aquafaba liquid from a can of chickpeas
- 1 tsp Baking powder
- 1 tsp Cinnamon
- 1 tsp Ground nutmeg
- 1 tsp Vanilla
- 65 ml Non dairy milk i used coconut milk
Pre heat oven to 180c and line a rectangular baking dish with greaseproof paper.
Mash banana in a medium sized bowl.
Add water to powered peanut butter. Stir to create a runny liquid.
Add peanut butter and stir to create a thick paste.
Whip the aquafaba until foamy then add it along with the coconut milk and liquid sweetener to the peanut butter. Stirring well to incorporate them.
Mix in the mashed banana to the rest of the wet ingredients.
Add in all your dry ingredients to the wet mixture. Stir well to combine to create a smooth batter.
Chop your chocolate if your using a block of chocolate into small pieces. Reserve ¼ of the chocolate for toppings. Stir chocolate into the batter.
Add mixture to a lined baking dish and Spread mixture into one even layer Add remaining ¼ of chocolate to the top of the batter.
Bake in the oven at 180c for 20 minutes until the top has turned golden brown.
Remove from oven and leave to cool for 5 minutes before removing from baking dish on to a wire cooling rack to cool completely
Cut into either bars or squares I made 12 squares or 6 bars.
Store in an airtight container in the fridge for 5-7 days. Or wrap the bars individually in greaseproof paper and then place them in a ziplock/silicone bag and freeze them for a couple of months.