Banana Bounty Bars Recipe | Abel & Cole

Banana Bounty Bars

Cooking time
Vegans Gluten-free diets

Keep these breakfast bars in your fridge and they're the perfect bite for your morning dash. Loaded with energising bananas, dates and oats they're just what you need to make it Monday to Friday.

5 ratings
layout 4 comments


  • 100g coconut oil
  • 2 ripe bananas
  • 8 pitted Medjool dates
  • 1 tsp vanilla
  • 1½ tsp ground cinnamon
  • 4 cardamom pods, seeds only
  • A pinch of sea salt
  • 100g Brazil nuts
  • 100g oats
  • 50g sunflower and/or pumpkin seeds
  • 4 tbsp dessicated coconut

Makes 12-15, Prep: 15 mins | Cook: 2 mins (optional)

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1. Blend or mash the coconut oil, peeled bananas, pitted dates, vanilla, cinnamon, cardamom seeds (ground from the pods) and a pinch of sea salt together to form a rough paste.
2. Chop your Brazil nuts into fairly small pieces. Add them and the oats to the mix. Don’t stir through just yet.
3. Set a frying pan over a medium heat. Add your seeds and coconut. Cook for 1-2 mins, or till lightly toasted. Add half of them to the mix.
4. Fold everything together. Line a baking dish (that has a base roughly the size of an A4 sheet of paper) with baking paper. Press the mix into the lined dish, in an even layer. Sprinkle the remaining toasted seeds and coconut over the top. Smooth over.
5. Pop in the freezer to set for 45 mins or in the fridge overnight before cutting into 12-15 squares.
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Made this recipe for a friend who's not eating refined sugar. I adapted the recipe by using a mix of nuts rather than Brazil nuts and using allspice rather than cardamom. (Oh, and I toasted the chopped nuts before adding them.) At the final prep stage, I felt that the mix was too sticky, so I added another 20g or so of porridge. It also didn't taste quite sweet enough for my taste, so I added two more dates, finely chopped, and another swig of vanilla extract. After 45 minutes in the freezer, it was easy to cut the slab into squares which I've transferred to the fridge. As other people have pointed out, the oil makes for rather a greasy bar. But the flavour makes up for it. Next time, I might toast more seeds and coconut and sprinkle them on the bottom of the lined tin, so that the bars are covered in seeds from both sides.





Very nice healthy alternative that my toddler loved. I will definitely make them again!



These are lovely! The most tricky bit is blitzing the hazlenuts with the coconut oil - thought it would break my nutribullet and the coconut oil kept sticking. But they are really tasty, you can identify all the flavours and mine lasted for a week in the fridge. Great alternative to sugary treats and for someone that doesn't like dates a bit of a revelation!



Disappointing. Too fatty, and if not eaten straight from the fridge the coconut oil softens and makes an unpleasantly greasy texture.