Spelt Banana Coconut Breakfast Bars

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

Pressed spelt banana oat mixture in a parchment-lined square tin ready to bake on a marble surface

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.

Two spelt banana coconut bars on a ceramic plate beside a black coffee mug in morning light

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cooking Method: Oven

Cuisine: International

Courses: Breakfast

Difficulty: Easy

Cooking Temp: 180 C

Servings: 12

Estimated Cost: 0.65

Calories: 175

Best Season: all_year_round

Dietary: Contains gluten (spelt), dairy-free adaptable, High Fiber, Refined Sugar Free, Vegetarian (can be made vegan)

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

3 medium (approx. 300 g mashed) ripe bananas, peeled (skins should be heavily spotted or mostly black)
60 ml coconut oil, melted and cooled (or mild olive oil)
3 tbsp honey or maple syrup (use maple syrup for a vegan version)
1 tsp vanilla extract
150 g wholegrain spelt flour
120 g rolled oats (old-fashioned) (not instant oats)
60 g unsweetened desiccated coconut (plus 1 tbsp extra for topping)
1 tsp baking powder
0.5 tsp ground cinnamon
0.25 tsp fine sea salt

Instructions

1
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.
2
Peel the bananas and place in a large mixing bowl. Mash thoroughly with a fork until smooth with no large lumps remaining.
3
Add the melted coconut oil, honey (or maple syrup), and vanilla extract to the mashed banana. Stir until combined.
4
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.
5
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.
6
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.
7
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.
8
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.

Keywords: spelt banana coconut breakfast bars, wholegrain breakfast bars, banana oat bars spelt, no refined sugar breakfast bars, spelt flour baking

Equipment

20 x 20 cm (8-inch square) baking tin
large mixing bowl
fork for mashing bananas
parchment paper
rubber spatula
wire cooling rack

Tips

Mash bananas with a fork until completely smooth before mixing in other ingredients to avoid dense pockets.
Line the baking tin with parchment paper overlapping the sides so the bars lift out cleanly after cooling.
Press the mixture firmly and evenly into the tin using the back of a spoon - loose packing causes crumbling.
Let the bars cool completely in the tin before slicing, at least 20 minutes, or they will break apart.
Toast the desiccated coconut in a dry pan for 2 minutes before adding to deepen the coconut flavour.

Variations

Stir in 60 g dark chocolate chips and a pinch of cinnamon for a richer, slightly spiced bar.
Add 2 tablespoons of smooth almond butter to the wet ingredients for extra protein and a nuttier flavour.
Mix in 40 g dried cranberries and 1 teaspoon of orange zest for a fruit-forward, brighter-tasting bar.

Storage and Reheating

Store bars in an airtight tin at room temperature for up to 3 days. Place a sheet of parchment between layers to stop them sticking.

In the fridge, they keep for up to 5 days and the texture stays firm. Bring to room temperature for 10 minutes before eating for the best soft texture.

To freeze, wrap individual bars in parchment and place in a freezer bag. They freeze for up to 2 months and thaw at room temperature in about 30 minutes.

Serving Suggestions

These bars work well on their own as a quick breakfast or mid-morning snack. Pair with a black coffee or a flat white for a simple, satisfying start.

For a more complete breakfast, serve alongside plain Greek yogurt and a handful of fresh blueberries. The tartness of the yogurt balances the sweetness of the banana.

They also pack well for hikes or school lunchboxes. Wrap each bar individually so they stay together during transport.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-banana-coconut-breakfast-bars/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!