Banana Bread Granola Bars

I’m always on the hunt for a nutritious “on the go” snack that my son will eat – and that I enjoy too. He’s a big fan of banana bread, so I came up with the idea of a granola bar that captured all of the same flavors.

And there is much to love about these bars. They are dairy- and egg-free. They come together in less than 10 minutes. And they keep AND travel well (banana bread is yummy but very crumbly!). Most importantly, they are delicious. Naturally sweet, thanks to the bananas (and a bit of honey), filling and healthy. Toasting the oats and wheat germ is key to bringing out the nutty flavor of these ingredients, much like a traditional granola bar!


We’re on our third or fourth batch here, and I think you’ll agree that these bars are “keepers”!

A note about bananas: if you always find yourself (as we do) with one or two bananas that are about to turn, don’t toss ‘em! Peel, freeze on a baking sheet and wrap in plastic, stored in a ziploc bag. You’ll be surprised at how quickly your stash grows, and you’ll always have a banana or two ready to go for smoothies, cupcakes, quick breads or these bars!

To use, simply unwrap and place in a bowl on your counter about an hour before you’re ready to bake. 

{ MORE: 6 Delicious Toddler Snacks }


Banana Bread Granola Bars

adapted from Cupcakes and Kale Chips

Makes one dozen

  • 3 cups old-fashioned oats
  • ¼ cup wheat germ
  • 2 medium bananas, mashed
  • ¼ cup honey
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla

{ MORE: Make Ice Cream Sandwich Cake In 3 Easy Steps! }

Preheat oven to 350°. Line an 8” x 8” pan with parchment paper in both directions, leaving an overhang on all sides.

Place oats and wheat germ on a baking sheet – toast for 15 minutes, stirring occasionally. Let cool.

In the bowl of a mixer beat the bananas, honey, salt, and vanilla till well blended. Add the cooled oats/wheat germ and beat again until blended.

Press mixture evenly in your prepared pan and bake for 30-40 minutes, or until golden brown.

Let cool completely in the pan on a wire rack. Using the parchment paper “sling”, transfer bars to a cutting board. Cut into desired shapes.

Store in an airtight container at room temperature for one week (or freeze for longer storage).


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Banana Bread Granola Bars

Sheri Silver is a mom, landscape designer and author of the blog Donuts, Dresses and Dirt . She loves sharing tips and tricks on the things she's most passionate about - including baking and cooking, gardening, shopping and her adventures in and around New York City with her 3 kids. ... More

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