Banana Bounty Bars

Cooking time
Vegans Gluten-free diets
Banana Bounty Bars

Keep these no-bake breakfast bars in your fridge as the perfect bite for your morning dash. Loaded with energising bananas, dates and oats, they're just the thing to set you up for the day.

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 desiccated coconut

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

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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 the Brazil nuts into small pieces. Add them and the oats to the mix. Don’t stir them through just yet.
3. Set a frying pan on a medium heat. Add the seeds and desiccated coconut. Toast for 1-2 mins, or till lightly coloured. Add half the toasted mixture to the fruit and oat mix.
4. Fold everything together. Line a baking dish (see our tip below) with baking paper. Press the bar mix into the lined dish in an even layer. Sprinkle the remaining toasted seeds and coconut over the top. Smooth over.
5. Pop the dish in the freezer for 45 mins, or in the fridge overnight before cutting the set mix into 12-15 bars.
6. Tip: a baking dish with a base roughly the size of an A4 sheet of paper

Storage: These no-bake breakfast bars will keep in the fridge for one week.
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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.