Every night while I am here at Trance Camp assisting and teaching I have prepared my food for the next day, getting breakfast ready to whip up into a smoothie, packing up morning and afternoon snacks, making a salad for my M3 lunch meal. Dinner and evening snack are bit more variable. Today I ate the last of the Banana Peanut bars I brought with me. I get asked for the recipe regularly, and this is the version pictured here. I vary the dried fruits, and the ground nuts and nut butter.
Banana Oat Peanut Dried Cherry Bars
16 oz ripe bananas
1/4 cup peanut butter
1/2 tsp vanilla extract
1/4 cup Greek yogurt
200 grams rolled oats (2 cups)
60 grams peanut flour
3 serving protein powder (Show me the whey)
30 grams coconut, dried, unsweetened, low fat (1/3 cup)
1/2 tsp fine grain sea salt
50 grams raisins
70 grams dried cherries
1 Preheat oven to 350 degrees F. Line a 9″ square pan with parchment paper and spray with cooking spray.
2 In a large bowl combine the bananas, vanilla extract, nut butter, and Greek yogurt. Set aside. In another bowl whisk together the oats, nut meal, shredded coconut, protein powder, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the dried fruit.
3 Spread into the prepared baking dish, level the surface, and slip into the oven. Bake for 20 minutes, until the top is set and golden-brown. Let cool completely before slicing into bars. If you’re not serving all the bars at once, I suggest you cut out only what you need. Cover the rest with foil and keep at room temperature or in the refrigerator. They also freeze well.
Nutrition (per serving): 140 calories; 26% calories from fat; 4.3g total fat; 0.9mg cholesterol; 89.3mg sodium; 242.4mg potassium; 17.4g carbohydrates; 2.7g fiber; 2.8g sugar; 14.7g net carbs; 9.3g protein.