These delicious Paleo Banana Breakfast Bars are a great alternative to oatmeal and so simple to make. Naturally sweetened and no oil or butter makes them a healthy grain free option for breakfast or dessert.
I used to make baked oatmeal every week for breakfast. A a big pan would be made on Sunday and be eaten through Friday. I loved how easy and delicious it was. Now that oatmeal is not in my diet, I knew I had to be creative. I use finely shredded coconut to give that same texture and it works so great! Even if you're not a coconut lover, it's worth a try because the texture is so similar.
This is such a healthy alternative for those that can't tolerate or choose to not eat oatmeal. It is completely sweetened by the bananas and there is no oil or butter in it. The zucchini adds great moisture and a little bit of texture- it is just so good!
More reasons why you'll love them:
- They're mixed in one bowl so clean up is minimal!!
- They are good warm or cold!
- Another recipe to use up all that zucchini!
- It's a nice change from eggs for breakfast.
- They're naturally sweetened by only the bananas.
- There is no added oil or butter!
I highly suggest topping it with a drizzle of almond butter- that makes it even better!
Looking for more Paleo breakfast ideas? Check out my Paleo Breakfast Muffins and the Breakfast Pizza Quiche- both are so delicious!!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Paleo Banana Breakfast Bars
Ingredients
- 2 medium bananas
- 1 small zucchini, shredded
- 1 large egg
- ⅓ cup almond butter
- 1 teaspoon vanilla
- 1 tablespoon cinnamon
- ¾ cup finely shredded unsweetened coconut
- ½ cup almond flour
- ½ teaspoon salt
Instructions
- Preheat oven to 350° and line a pie plate or 8x8 pan with parchment paper.
- In a large bowl, mash bananas until as smooth as desired. Not all the chunks will be gone.
- Add the zucchini, egg, almond butter, and vanilla and still well.
- Add in the cinnamon, coconut, almond flour, and salt. Stir until full combined.
- Pour into prepared dish and bake for 25 minutes or until lightly browned and center is set. Keep in the fridge.
Shirl says
Made these and they are great! I add an extra half a banana, 1/3 cup extra almond butter, walnuts and a little unsweetened cocao.
Jessica DeMay says
Thanks, Shirl!
Ingrid says
Question- would these freeze ??
Jessica DeMay says
Hi Ingred- Yes, that will work. Enjoy!
Diane says
They were really dense and the coconut gave them a strange texture. I would add some raisins and chopped walnuts to make them into more of a granola bar.
Jessica DeMay says
Thanks for trying them, Diane. Glad you found a way to make them work for you.
Anne says
These look so yummy! Could you leave the egg out or substitute it with anything. Cannot eat eggs?. Thank you!!
Jessica DeMay says
Hi Anne- you may be able to leave it out and be fine, but you could also try using a flax or chia egg. I hope you try them!
NIcole says
Do you need to squeeze out all of the water from the zucchini before adding it to the recipe? Do you know approximately how many grams of zucchini you used? Thank you!
Jessica DeMay says
Hi Nicole- no you don't. I just looked it up and a medium zucchini is around 150g, so I'd say maybe 120g? I hope that helps!
Anne Marie Volkert says
Just made this! I love it!!! I was curious how you store your leftovers for the next day? Some of the paleo muffins I have made in the past get too wet in a ziplock and too dry sitting out uncovered. Any suggestions
Jessica DeMay says
Hi Anne Marie- I usually refrigerate all paleo baked goods or they go bad quickly. just cover them and place them in the fridge. Hope that helps.
Sarah Grace says
Wow these look amazing! I bet the banana with the zucchini make it SO moist 🙂 <3
xo
Jessica DeMay says
Thanks, Sarah! Yes, so moist that butter and oil aren't needed! 🙂
Kelly @ The Nourishing Home says
These look SO awesome! I'm putting them on my meal plan for next week and can't wait to give them a try. I'm sure my kids are going to love these! Thanks so much, sweet friend! xo
Jessica DeMay says
Thank you so much! You are so kind! The kids will definitely love this!
Jocelyn @BruCrew Life says
What a great way to use up bananas and zucchini! I love how delicious this sounds for breakfast!!!
Jessica DeMay says
Thanks, Jocelyn! It does make a great breakfast!
Mary Ann | The BeacHouse KItchen says
Jessica these look delish! Great way to sneak in some zucchini without my husband even realizing! Love the drizzle of almond butter too! Enjoy the week!
Jessica DeMay says
Thanks Mary Ann!! Haha- exactly! Perfect way to be sneaky 🙂 I hope you have a great week as well!