As it starts to get a bit colder, I’ve got a little bored of the same old breakfasts. Last weekend I experimented with unripe, FODMAP friendly, bananas to make a breakfast snack. I’ve made banana bars in the past, but they weren’t that appetising. This time I’ve added a little maple syrup and dark chocolate to add a little extra flavour. Alternatively you can add a teaspoon of cinnamon for a slightly spicier, festive version.
I chose to use unripe bananas as these are lowest in fructose for a low FODMAP diet. Ripe bananas do mash a little easier, however they aren’t as gut-friendly.
These bars taste lovely on their own, or chop them up into little bitesized pieces and serve with yoghurt for a filling breakfast.
Banana Breakfast Bars
- 3 Bananas
- 200 g Rolled oats (gluten free if coeliac)
- 1 tbsp Maple syrup
- 1 tbsp Water
- 25 g Dark chocolate chips
- Preheat the oven to 200 degrees Celsius or gas mark 6.
- In a large bowl, mash the bananas and stir in the oats.
- Add the maple syrup, water and dark chocolate chips (save a few for sprinkling on the top).
- Mix well and place into a lined 20cm baking tray. They will only fill two-thirds of the tray to make 6 bars.
- Bake for 25 – 30 minutes.
I hope you enjoy these banana breakfast bars, they are gluten free, nut free and low FODMAP, and can even be made dairy free if using dairy free chocolate. As always, let me know if you give these a try, I love to see you enjoying my recipes.
If you are looking for more breakfast inspiration, why not take a look at my Banana and Chia Pancakes and French Toast or these savoury options such as my Breakfast Eggs or Breakfast Frittata, perfect for a weekend brunch.