Here’s a new way to use up leftover bananas – that isn’t banana bread! My baklava banana bars will make quick work of your spotty bananas. They are so delicious, everything comes together in one bowl, and they are healthy.
I don’t want a high calorie, sugary piece of banana bread. Is it just me? If I am going to splurge, give me something with chocolate in it. Or cheese. Or both.
These baklava banana bars are high in protein and good fats. They’re free from refined sugar. They are rich with cinnamon – an antioxidant and great for regulating blood sugar. They will keep you full and won’t give you a sugar crash.
Portion them up and stash them in the freezer. They make an easy breakfast or snack. Yes to baklava for breakfast!
The ingredients can be easily adapted. Worried about gluten? Use gluten free oats. Are you vegan? Substitute honey for your preferred plant-based sweetener. Don’t have almond butter? Use any other natural nut butter.
Ingredients
2 cups (240g) walnuts, chopped
1 tsp cinnamon
Zest of 1 lemon (optional)
1/4 tsp rose water (optional)
Pinch of salt
2 cups (500g) bananas, ripe, mashed – from 3-4 large bananas
3/4 cup (200g) nut butter (I used almond)
1 tsp vanilla (optional)
2.5 cups (250g) oats, toasted*
1/4 cup (50g) flaxseed, toasted* and ground
1/4 cup (85g) honey
- Preheat oven to 180C and line a 8 x 8in baking tin with baking paper, set aside.
- In a medium bowl, combine walnuts, cinnamon, lemon zest, rose water and salt and mix well. Set aside.
- In a large bowl combine banana, nut butter, salt and vanilla and mix well. Add oats and flax and mix well. Let stand for 5 mins to allow flax to hydrate.
- Transfer to prepared tin and smooth to an even layer.
- Sprinkle an even layer of baklava mix over the top, using a spatula to gently distribute and press in.
- Next, gently heat honey on the stove or in the microwave until it is a pouring consistency. Do not boil. Spoon over the baklava mix.
- Bake for 25-30 mins, until golden and set.
- Allow to sit for 20 minutes before transferring to a cooling rack. Allow to completely cool before slicing.
* Toasting oats adds the most wonderful nutty flavour. They can be toasted ahead of time, cooled and stored like normal oats, and actually keep longer. Toast oats on a sheet tray in a 175C oven for 10-15 minutes. Ensure to give oats 1-2 stirs during baking to ensure even browning.
* Toasting flaxseed enhances their flavour and makes them easier to grind. Toast the same way as for oats.
