banana breakfast bars

Posted on April 25, 2012


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What are you eating for breakfast?

Are you eating breakfast? Please say yes!

It’s a great idea to make your breakfast ahead of time. That way you don’t have to worry about what to cook while you stumble through your house waiting for your coffee to kick-in.

You can make a vegetables frittata, sausage, French toast, or banana breakfast bars – yum!

These are so easy to make and taste like dessert. Who doesn’t want dessert for breakfast?

Make these and you have 12 days of breakfast made ahead. That’s almost two full weeks of breakfasts that you don’t have to do anything but microwave something for 20 seconds (and even that’s not a requirement).

I like to keep them in the refrigerator just because I don’t want them to go bad for some reason. After a week, I will put them in the freezer. You can let them thaw for a little or just microwave them for 20-30 seconds.

Sometimes, I’ll even spread a little more peanut butter on top…

These are great because a good sized bar is about 215 calories, has 4 grams of fiber, less than 7 grams of fat, and almost 9 grams protein which is pretty good for a home made bar. The TVP or textured vegetable protein and the peanut butter are what help up the amount of protein compared to other breakfast bars.

So go make these and have almost two weeks of not wondering what you’re going to eat for breakfast.

Remember that breakfast is the most important meal of the day! Why not enjoy it with these yummy banana bars?!

Banana Breakfast Bars

Makes 12

  • 2 TBSP flax meal + 4 TBSP water
  • 1½ cup oats
  • ¾ cup textured vegetable protein or TVP*
  • ½ cup white whole wheat flour or brown rice flour
  • 2 tsp cinnamon
  • ¾ tsp salt
  • 1½ tsp baking powder
  • 2 bananas, mashed (about 1 cup total)
  • ⅔ cup milk
  • ½ cup maple syrup or honey
  • 2 tsp vanilla
  • ½ cup peanut butter

In a small bowl, whisk together flax meal and water {you just made 2 flax “eggs”}. Set aside.

Preheat oven to 350°F. Spray a 9×13 baking pan with non-stick spray. Set aside.

In a medium sized bowl, stir together oats, TVP, flour, cinnamon, salt, and baking powder.

In another bowl, whisk together mashed banana, milk, maple syrup, and vanilla. Stir in the flax eggs. Stir in peanut butter until completely combined.

Add the oat/flour mixture to the banana mixture. Pour batter into prepared baking pan. Bake in the preheated oven for 25-30 minutes or until edges are lightly browned and center is set.

Remove from oven and allow to cool completely before cutting into 12 bars.


This was linked to Eat at Home Ingredient Spotlight: Bananas

and Michelle’s Tasty Creations and Crafty Ideas Creative Thursday Link Party

Michelle’s Tasty Creations

*Textured Vegetable Protein (TVP) is a vegetarian source of protein made from de-fatted soy. You can find it in the bulk bins at a health food store (like Whole Foods) or near the quinoa, brown rice flour, etc. If you can’t find it or don’t want to use it, just substitute with an equal amount of oats.

I forgot to mention that these are egg-free, 100% whole grain, and can be gluten-free and nut-free. Use brown rice flour instead of whole wheat flour, and use sunflower seed butter instead of peanut butter. The first time I made them, they were with brown rice flour and sunflower seed butter and they were just as delicious!

I even convinced these little cookie monsters that they were cookies – cookies for breakfast!

Have a great Wednesday!


Posted in: Recipes