These no bake banana energy bars make a fantastic tasty snack that will help boost your energy levels and keep you fuller for longer. Stuffed full of healthy fruits, seeds and nuts, they’re refined sugar free and only 259 calories each making them perfect healthy pick me up!
So easy to make and an ideal way to use up over-ripe bananas too, you’ll love these simple no bake banana energy bars.
I’ve been taking one of these to work every day. They’re not just delicious they’re low in fat, carbs and calories, making them perfect for kids (and adults) lunch boxes!
Just like my no bake breakfast granola bars, I made these no bake banana energy bars with healthy coconut butter as opposed to dairy butter. I have to say I’m loving coconut oil more and more as I introduce it into more of my home baking.
Why Choose These No Bake Banana Energy Bars?
If you’re like me and clocking up a whole lot of hours at work at the moment or just exceptionally busy doing your thing, it can be so tempting to grab a chocolate bar out of the vending machine or local store when you’re taking a quick break.
I say stop right there!
Your average chocolate bar is full of unhealthy refined sugar as well as unnecessary fat and calories. Why not take just an hour this weekend to make these no bake banana energy bars, and you’ll be grateful to yourself (and so will your body) for a healthier snack.
Once you’ve made a few batches of these why not alter the fruit, seeds or nuts combination and make these your own?
I’d love to hear your favourite combinations of fruit, seeds or nuts in the recipe comments below. Please feel free to share for everyone’s benefit!
- 2 tbsp. coconut butter (plus a little for greasing)
- 4 tbsp. honey
- 1 ripe banana, chopped
- 1 tsp. cinnamon powder
- 100g pumpkin seeds
- 100g sunflower seeds
- 100g chopped mixed nuts
- 50g sultanas
- 30g porridge oats / oatmeal
- Grease an 8 x 8 inch square baking tin with a little coconut oil and line with greaseproof paper.
- In a small saucepan melt the coconut butter and honey together.
- Place the chopped banana, melted coconut butter and honey mixture into a blender and blend together for a few seconds.
- Add the cinnamon, pumpkin seeds, sunflower seeds and chopped mixed nuts and blend again until thoroughly mixed together.
- Scrape the mixture from the blender into a bowl and stir in the sultanas and oats.
- Flatten the mixture into the tin and place in the freezer for one hour.
- Remove from the freezer after one hour, cut into 10 bars and keep sealed in an airtight container in the fridge for up to one week.
All my recipes and conversions to U.S. measuring units can be found at my yummly page.
So folks as we head into the weekend (finally) here’s hoping you have a fantastic relaxing time or maybe not so relaxing, whatever you’re doing!
In case you’re wondering what we’re doing. Well, Lynne is out for a friends’ birthday on Saturday, which gives me peace and quiet time to experiment on some new recipes.
At this time, I’m trialling a whole load of new soup recipes, trying to decide which ones will be the simplest and which ones you will like best in a free eBook, which I hope to have finished by the end of the year to send out to all you who are subscribing (thank you guys! 🙂 ).
So, that just leaves me to wish you a good one and to remind you……
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And thank you Amanda for hosting Thursday’s thinking out loud!