Italian Inspired Banana Bars

Italian Inspired Banana Bars

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


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



  1. Preheat the oven to 180°C / 160°C Fan / 350°F / Gas Mark 4 and line a baking dish with parchment paper.
  2. In a large bowl, combine the mashed bananas, almond butter, and vanilla extract. Mix well.
  3. Add the rolled oats, whole wheat flour, ground flaxseed, ground cinnamon, and ground nutmeg to the bowl. Stir until all ingredients are well combined.
  4. For an extra flavour boost, sprinkle the baking powder into the mixture and mix well.
  5. Fold in the plain Greek yoghurt and mix until the batter is smooth and well incorporated.
  6. Fold in the dried raisins for added sweetness and texture.
  7. Transfer the mixture to the lined baking dish.
  8. Bake for 20 – 25 minutes or until the edges turn golden brown.
  9. Remove from the oven and let it cool completely in the baking dish.
  10. Once cooled, cut into bars or squares and enjoy.


This recipe was donated by Anya Lewonowski, a student nutritionist at Oxford Brookes University.



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



  • 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)



  • 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