My Nutrition Studio celebrated PB and J day with a twist! These Almond Butter & Jelly Banana Bread Bars are fun to make with the kids and a delicious balanced breakfast or snack option. Check out Rachel Miller's demo on how to make them, and let us know if you try!
Almond Butter & Jelly Banana Bread Bars
Strawberry Chia Jam
2 cups (160 g) rolled oats, divided
1 tsp baking powder
1/4 tsp salt
2 medium-sized ripe bananas, mashed (200g or 1 cup)
1/4 cup (60 ml) maple syrup
1 tsp vanilla extract
2 Tbsp almond butter (we used Barney Almond Butter)
Preheat oven to 375F (190C) and prepare an 8×8 (20x20cm) baking dish by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal.
Spray foil with cooking spray and set aside.
Place 1 cup (80 g) of oats in a food processor or blender, and process until they resemble a fine flour.
Transfer the oat flour to a large mixing bowl, and add the remaining rolled oats, baking powder, and salt, mixing well.
Add the mashed bananas, maple syrup, and vanilla extract, mixing until everything is well combined, and a sticky dough is formed.
Transfer the dough to your prepared baking pan, using a spatula to ensure that it is evenly distributed.
Spoon the chia jam over top, and use a spatula to spread it evenly, making sure to only go within 1/4 of the edge to prevent the jam from burning.
Drop the almond butter in small dollops across the entire surface of the jam and use a toothpick to swirl it around a little.
Bake the bars for 30-35 minutes until the top has set. Remove them from the oven and allow them to cool in the pan for about 20 minutes before removing and cutting into bars.
*Recipe by Barney Butter
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