Portable Breakfast: Banana-cino Bars

Today’s blog post is actually the end result of a request from my brother for something along the lines of a quick-fix breakfast that’s delicious, healthy, and portable – all at the same time. (And no: I was not to even think about fixing him a smoothie.)

Well, I pretty much left that particular notion on the back burner until Fr. Jeff called home last Friday and told us he’d been given his first parish! Starting tomorrow, he’s taking over the helm at St. Joseph the Worker church over in Las Pinas. Sheer and absolute cause for celebration, if you ask me. 🙂

That said, I wondered what to give him for a housewarming present – or at least a fortifying snack for the moving day clean-up. Then I remembered his request for a filling yet totable way to start the day.

Shown above are the chewy, nubbly, moreish end-results of last weekend’s baking experiment: banana-cino breakfast bars. These chewy babies are loaded with a mix of oats, bananas, cinnamon, coffee, chocolate chips, and cashews. Packed with vitamins, fiber, and a teensy bit of caffeine, it’s definitely something you can grab when you go.

Banana-cino Breakfast Bars
  • 1 cup all purpose flour
  • 1/2 cup oat flour
  • 1/2 cup whole wheat flour
  • 1/4 cup granulated white sugar
  • 1/4 cup brown sugar
  • 1 cup mashed ripe bananas
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1/2 cup rolled oats
  • 1/4 cup coarsely chopped cashews
  • 1 tablespoon instant coffee powder
  • 1/2 teaspoon cinnamon
  • 1/2 cup semisweet chocolate morsels
  • 3/4 cup salted margarine
  • 1 egg

Sift together the flours, baking soda, coffee, cinnamon, and salt; set aside. Line a lipped cookie sheet with greaseproof paper or a Silpat liner; set aside. Preheat oven to 375 degrees / Gas Mark 5.

Cream together the margarine and sugars until light and fluffy. Add the mashed banana, egg and vanilla; stir till well-combined. Add the flour mixture in thirds, stirring with each addition. Add the chopped nuts, chocolate, and rolled oats and mix till well-combined.

Spread the mixture evenly onto the prepared cookie sheet. Bake for about 30 minutes. Remove from oven and allow to cool for about five minutes in the pan before cutting into bars.

Makes 32 bars.

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