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Banana Oatmeal Breakfast Bars

Banana-Oatmeal Squares

Use one overripe banana to make these tender, moist banana-oatmeal squares. They are easy to prepare, lower in fat than many baked treats, and satisfying enough for breakfast, snack time, or a quick bite on the go.

Tender banana-oatmeal squares made with one overripe banana

When warm weather arrives, the kitchen seems to fill up with fresh fruit almost overnight. Bananas sit on the table, a papaya ripens on the counter, and the refrigerator holds several more kinds of fruit waiting to be eaten. Even in a small household, it is surprisingly easy to bring home more fruit than expected, especially when everything looks good at the store.

Most of it gets eaten before it has a chance to spoil, but every now and then there is a soft strawberry hiding in the container or a banana that has turned much browner than anyone wants to eat fresh. The strawberries can be used quickly, but overripe bananas are especially useful for baking. Instead of throwing them away, they can be frozen and saved for recipes like these banana-oatmeal squares.

Moist banana-oatmeal squares with oats and ripe banana

This banana oatmeal recipe is a great choice because it uses just one very ripe banana. It is also a welcome change from banana bread. Banana bread is a classic for good reason, but sometimes you want a simple banana dessert or snack that feels a little different. These oatmeal banana squares are soft, lightly sweet, and easy to cut into neat portions.

The texture is closer to a tender muffin than a crisp granola bar. The oats give the squares a hearty bite and make them more filling than they might look at first. They are moist, easy to pack, and convenient for busy mornings, lunch boxes, after-school snacks, or an afternoon cup of coffee. Since they are baked in an 8×8 pan and sliced into 16 squares, they are also easy to portion and store.

Because these banana-oatmeal squares are naturally moist, they freeze well when wrapped individually. Once cooled and cut, wrap each square tightly and place them in the freezer. When you want one, warm it briefly in the microwave until softened. This makes the recipe especially practical if you like to keep homemade snacks ready without having to bake every few days.

Homemade banana-oatmeal squares cut into snack-size pieces

For the best flavor, use a banana that is very ripe, with plenty of brown spots on the peel. The riper the banana, the sweeter and more pronounced the banana flavor will be. Old-fashioned oats are the right choice for this recipe because they provide structure and texture. Quick-cooking or instant oats will not give the same result.

These easy banana-oatmeal squares are simple enough for everyday baking but tasty enough to share. They are a smart way to reduce food waste, use up a single overripe banana, and make a homemade snack that is soft, comforting, and portable.

Banana-oatmeal squares recipe

Banana-Oatmeal Squares

Yield:
16 squares

Ingredients

  • 1 medium very ripe banana, broken into 1-inch chunks
  • ½ cup light brown sugar, packed
  • ¼ cup unsalted butter, softened
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon banana extract, optional
  • 1 large egg
  • 1 ¼ cups all-purpose flour
  • 2 cups old-fashioned oats, not quick-cooking or instant
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Instructions

  1. Preheat the oven to 350°. Line an 8×8-inch baking pan with parchment paper, leaving extra parchment hanging over two sides of the pan. Spray the pan and parchment with nonstick spray.
  2. Place the banana, brown sugar, butter, sugar, vanilla extract, and banana extract, if using, in the bowl of a stand mixer. Beat with the paddle attachment on medium speed until the mixture is smooth. Add the egg and beat until fully incorporated.
  3. In a medium bowl, combine the flour, oats, baking soda, and salt. Stir with a whisk or fork until evenly blended. Add the dry ingredients to the banana mixture all at once, then beat on low speed just until incorporated. Do not overmix.
  4. Spread the batter in an even layer in the prepared pan. Bake at 350° for 25 minutes, or until the top is golden. Cool in the pan for 2 minutes, then use the parchment overhang to lift the baked squares from the pan. Cool completely on a wire rack, then cut into 2-inch by 2-inch squares with a serrated knife.

Nutrition Information

Yield: 16 squares

Amount Per Serving:
Calories: 135
Sodium: 198mg
Carbohydrates: 23g
Sugar: 11g
Protein: 3g

© Coleen, The Redhead Baker

Adapted from Cooking Light.

Nutrition information was calculated with MyFitnessPal and is provided for estimating purposes only. For more accurate nutrition information, consult a registered dietitian.