24/09/2026
Soft, delicious and packed with wholegrain goodness, these make the perfect snack for lunchboxes, afternoon tea or on-the-go breakfasts. 🍌
You’ll need:
2 large ripe bananas, mashed (around 250g peeled)
2 eggs
⅓ cup milk (dairy or calcium-fortified soy milk)
2 tbsp olive oil or melted butter
1 tsp vanilla extract
1 cup rolled oats
1 cup wholemeal self-raising flour
1 tsp ground cinnamon
½ tsp baking powder
Pinch of salt
1 tbsp ground flaxseeds
⅓ cup sultanas or chopped dates (optional)
2 tbsp dark chocolate chips (optional)
Putting it together:
Preheat the oven to 180°C (160°C fan-forced). Line a 20cm square cake tin with baking paper.
In a large bowl, mash the bananas until mostly smooth and whisk in the eggs, milk, olive oil and vanilla.
Stir through the oats, flour, cinnamon, baking powder, and ground flaxseeds until just combined.
Fold through the sultanas, dates, chocolate chips or add-ins of your choice.
Pour the mixture into the prepared tin and smooth the top with the back of a spoon.
Bake for 25–30 minutes, or until lightly golden and a skewer inserted into the centre comes out clean.
Allow to cool completely in the tin before slicing into 12 bars.
Recipe supplied by Mel Bald | Nutritionist & Yoga Teacher
