Banana Split Bars are a great take on the traditional granola bar because they also work well as a breakfast bar. You can substitute additions (other dried berries, nuts, seeds, etc.) to change the flavor profile. You can a little bit of a nut butter and maple syrup for a sweeter and nuttier flavor.
Banana Split Bars
Yield: 12 servings
Bake time: 30-35 minutes
1/3 cup dry quinoa + 1/2 cup water, or 1 cup cooked quinoa
2 cup rolled oats
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp salt
2 small ripe bananas, mashed
1 large egg, beaten
1/4 cup honey (can sub maple syrup)
1 tbsp coconut oil (can sub melted butter)
2 tsp vanilla extract
1/2 cup dried cherries (can sub other dried fruits, chopped)
1/3 cup chopped walnuts or pecans (can sub other nuts)
Other Additions (some or all)
Hemp protein powder (1 tbsp)
Nutritional yeast (1 tbsp)
Flax meal (1 tbsp)
Chocolate chips (1/4 cup)
- Line an 8" square baking dish parchment paper.
- Preheat oven to 325 degrees.
- Combine quinoa and water in a pan. Bring to a boil over Medium-High heat. Reduce heat to low. Simmer for 10-12 minutes or until all of the liquid has almost been absorbed.
- Remove from heat, keep covered, and let rest for 5 minutes. Transfer to a medium bowl and let it cool. (You can cook the quinoa ahead of time)
- In a small bowl, combine oats, cinnamon, ginger, nutmeg, baking soda, and salt.
- To the bowl of quinoa, add mashed bananas, egg, honey, coconut oil and vanilla extract. Stir to combine.
- Add the oats mixture to the quinoa banana mixture. Stir to combine.
- Mix in cherries, walnuts, and any other additions.
- Scoop the batter into the prepared pan and push down into the corners. Smooth top to make even.
- Bake for 30-35 minutes until the top is golden brown and a toothpick in the center comes out clean.
- Place pan on wire rack and let cool completely.
- Cut into 16 bars. (You can refrigerate for 20 minutes before cutting.) Store in an airtight container in the refrigerator for 1 week or freeze for up to 3 months.
My favorite addition to this recipe was 1 tablespoon of nutritional yeast. Nutritional yeast is a great way to boost protein, fiber, amino acid count and mineral content of the foods that you create. It can be added to savory or sweet dishes. Nutritional yeast has a slight smell of cheese and tastes slightly salty. This makes it a great addition and seasoning to put inside of foods or sprinkle on top for a bit of added flavor.
Nutritional yeast can also be used for baked goods and sweeter dishes. The flavor is not distinguishable so there is no need to worry about a sweet muffin tasting like cheese. I have been using nutritional yeast in my cooking and baking for several years. I liked the flavor, texture and quality of Sari nutritional yeast flakes and would purchase it.
Disclosure: This recipe was originally posted on All natural Katie. I received a sample of the product to facilitate this review. No other compensation was received. This post contains Affiliate links at no cost to you. I receive small compensation to help support this blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. All opinions are my own.