Indulge in these delectable Cinnamon Greek Yogurt Banana Bars with a pinch of nutmeg, bringing a touch of Italian-inspired warmth and comfort to the flavour profile. Mashed bananas, almond butter, and vanilla extract infuse natural sweetness, while ground cinnamon creates a delightful warmth. The moisture and creaminess of Greek yoghurt and baking powder make a light, fluffy texture, making every bite pure bliss. These bars are elevated in healthiness by including rolled oats, whole wheat flour, and ground flaxseed, ensuring a generous fibre content. Feel free to add cranberries to enhance the natural sweetness and texture.
Serves: 12
Dietary: vegetarians, egg-free, peanut-free,
Contains: gluten (rolled oats, whole wheat flour, baking powder), tree nuts (almond butter), milk (Greek yoghurt), sulphites (raisins)
May contain: nuts (hazelnuts, pecans, cashews, walnuts, Brazil nuts, pistachios, macadamias), gluten (baking powder)
Preparation time: 20
Cooking time: 10
INGREDIENTS:
2 (200g) medium ripe bananas, mashed
3 Tbsp (60 g) almond butter
1 tsp (5 g) vanilla extract
2½ cups (200 g) rolled oats
3 Tbsp (65 g) whole wheat flour
2 Tbsp (30 g) ground flaxseed
1 tsp ground cinnamon
¼ tsp ground nutmeg
3 Tbsp (120 g) plain Greek yogurt,
2 Tbsp (35 g) dried raisins
1 tsp baking powder
METHOD:
- Preheat the oven to 180°C / 160°C Fan / 350°F / Gas Mark 4 and line a baking dish with parchment paper.
- In a large bowl, combine the mashed bananas, almond butter, and vanilla extract. Mix well.
- Add the rolled oats, whole wheat flour, ground flaxseed, ground cinnamon, and ground nutmeg to the bowl. Stir until all ingredients are well combined.
- For an extra flavour boost, sprinkle the baking powder into the mixture and mix well.
- Fold in the plain Greek yoghurt and mix until the batter is smooth and well incorporated.
- Fold in the dried raisins for added sweetness and texture.
- Transfer the mixture to the lined baking dish.
- Bake for 20 – 25 minutes or until the edges turn golden brown.
- Remove from the oven and let it cool completely in the baking dish.
- Once cooled, cut into bars or squares and enjoy.
This recipe was donated by Anya Lewonowski, a student nutritionist at Oxford Brookes University.
NUTRITION INFORMATION
Per serving:
Total calories: 164 kcal
Fat: 6.2 g
of which saturates: 1.2 g
Carbohydrate: 20 g
of which sugars: 5.7 g
Fibre: 3.8 g
Protein: 5.7 g
Salt: 0.17 g
NUTRITION FACTS
- These bars, which include bananas, almond butter, rolled oats, whole wheat flour, and ground flaxseed, provide an excellent source of dietary fibre, which promotes digestive health and helps maintain a feeling of fullness.
- Almond butter contributes to protein content, supporting growth and development.
- Greek yoghurt adds a creamy texture while reducing the fat content compared to traditional recipes that may include butter or oil.
- This recipe is low in salt and has no added sugar. It is also a good source of vitamin E, and B vitamins (Niacin, B6 and Biotin)
VARIATIONS
- Enhance the flavour by adding a handful of dark chocolate chips or chopped nuts.
- For a fruity twist, mix in dried cranberries, chopped dried apricots, or diced dried apples.
- For a nut-free version, replace the almond butter with sunflower seed butter or soy nut butter.
- Replace oats with wholewheat flour, as oats significantly impact taste and texture.
Consumer Tested by Alice Cullinane, a Student Nutritionist at Atlantic Technological University
Checked by Kathy Lewis, R.Nutr.,
© 2023 The Caroline Walker Trust