These bars start with overripe bananas, the kind with dark skins and a deep, almost caramel sweetness. That natural sugar does most of the work, so you need very little added sweetener.
Spelt flour keeps the texture soft but structured. It’s lighter than whole wheat and has a slight nuttiness that pairs well with coconut and banana without weighing the bar down.
The whole thing comes together in one bowl, no mixer needed. Press the mixture into a pan, bake for 25 minutes, and you have bars that hold their shape and stay moist for days.
They travel well in a lunchbox, keep on the counter without drying out, and work as a quick breakfast on busy mornings.
Why You’ll Love This Recipe
- No refined sugar – ripe bananas do the sweetening
- One bowl, no mixer, minimal cleanup
- Stays moist for up to five days in a tin
- Wholegrain spelt flour adds fiber and mild nuttiness
Ingredient Notes
- Ripe bananas: Use bananas with heavily spotted or fully dark skins – they mash smoother and taste noticeably sweeter. Under-ripe bananas will make the bars starchy and flat.
- Wholegrain spelt flour: Wholegrain spelt gives the bars a nuttier flavour and more fibre than white spelt. White spelt also works and produces a slightly lighter texture.
- Desiccated coconut: Unsweetened desiccated coconut keeps the bars from getting too sweet. Coconut flakes (larger pieces) can substitute and add a bit more texture.
- Rolled oats: Use old-fashioned rolled oats, not instant – they hold their structure after baking and give the bars a chewier bite. Certified gluten-free oats work if needed.
- Coconut oil: Melted coconut oil blends easily and adds a subtle coconut flavour. Mild olive oil or melted butter can substitute without changing the structure.
- Honey or maple syrup: A small amount balances the banana’s flavour. Maple syrup makes the bars fully vegan; honey gives a slightly more floral note.
Spelt Banana Coconut Breakfast Bars
Description
Mashed ripe bananas bind these bars without refined sugar, while spelt flour adds a mild nuttiness and coconut flakes give each bite a light chew. They bake in one bowl and hold together cleanly when sliced.
Ingredients
Instructions
- Heat the oven to 180 C / 355 F. Line a 20 x 20 cm baking tin with parchment paper, letting it overhang the sides by 3 cm.
- Peel the bananas and place in a large mixing bowl. Mash thoroughly with a fork until smooth with no large lumps remaining.
- Add the melted coconut oil, honey (or maple syrup), and vanilla extract to the mashed banana. Stir until combined.
- Add the wholegrain spelt flour, rolled oats, desiccated coconut, baking powder, cinnamon, and salt. Fold together with a rubber spatula until no dry flour is visible and the mixture is uniform.
- Transfer the mixture to the prepared tin. Press it down firmly and evenly using the back of the spatula until the surface is flat. Scatter the extra tablespoon of desiccated coconut over the top.
- Bake for 23 to 25 minutes, until the surface is golden brown and the edges are set. The centre should feel firm, not soft, when lightly pressed.
- Remove from the oven and place the tin on a wire rack. Cool completely in the tin, at least 20 minutes, before lifting out using the parchment overhang.
- Transfer to a cutting board and slice into 12 bars using a sharp knife. Serve at room temperature.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 175kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 6g30%
- Sodium 65mg3%
- Potassium 210mg6%
- Total Carbohydrate 24g8%
- Dietary Fiber 3g12%
- Sugars 9g
- Protein 3g6%
- Vitamin A 30 IU
- Vitamin C 3 mg
- Calcium 20 mg
- Iron 1 mg
- Vitamin E 0.3 mg
- Vitamin K 1 mcg
- Thiamin 0.1 mg
- Riboflavin 0.05 mg
- Niacin 1.2 mg
- Vitamin B6 0.2 mg
- Folate 12 mcg
- Phosphorus 90 mg
- Magnesium 28 mg
- Zinc 0.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Use bananas with black skins for maximum natural sweetness and easy mashing.
- Do not overbake - bars should look just set at the centre at 25 minutes.
- Press mixture firmly into the tin before baking to prevent crumbling after slicing.
- Cool completely in the tin before cutting, at least 20 minutes.
- Toast coconut before mixing in for a noticeably deeper flavour.
