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Strawberry Banana Breakfast Bars

5 from 1 review



For the bars:
1 cup walnuts
1 cup unsweetened finely shredded coconut
2 ripe small bananas, peeled and roughly chopped
1 tsp vanilla extract
pinch of salt

For the jam:
10 oz frozen strawberries
¼ cup granulated Stevia or other low carb granulated sweetener
1 tsp vanilla extract

For the topping:
1/3 cup walnuts
2 tbsp unsweetened finely shredded coconut


  1. Preheat the oven to 350°F.
  2. Line an 8×8 inch baking pan with parchment paper and set aside.
  3. To make the bars, in a food processor add the walnuts and finely shredded coconut and pulse until finely chopped.
  4. Add the bananas and vanilla extract and pulse until the mixture is completely combined.
  5. Transfer the mixture to the prepared pan and use a spatula to smooth out.
  6. Bake in preheated oven for 25 minutes.
  7. Meanwhile make the jam.
  8. In a saucepan place the frozen strawberries, sweetener and vanilla extract and mix to combine.
  9. Bring the strawberry mixture to a rolling boil, stirring frequently with a wooden spoon and mashing the strawberries slightly.
  10. Turn down the heat to medium-low and simmer for 15-20 minutes or until thick.
  11. Remove from the heat and set aside.
  12. Remove the pan from the oven and spreed the jam over the bars.
  13. To make the topping, in a food processor place the walnuts and shredded coconut and pulse until finely chopped.
  14. Sprinkle the mixture over the top.
  15. Bake for additional 5-10 minutes or until golden brown.
  16. Remove from the oven and allow to cool completely.
  17. Refrigerate for minimum 2 hours before slicing and serving.
  18. Keep the bars in an airtight container in the refrigerator.


Keywords: strawberry banana, breakfast bars

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