Cinnamon Banana Breakfast Squares
Highlighted under: Baking & Desserts
I love starting my day with a nutritious breakfast that's both delicious and easy to prepare. These Cinnamon Banana Breakfast Squares have become a favorite in my household because they combine the natural sweetness of ripe bananas with warm cinnamon. Not only do they satisfy my morning cravings, but they also keep me energized throughout the day. Plus, they are perfect for meal prepping, making them a convenient option for busy mornings. I can't wait to share this delightful recipe with you!
When I first experimented with these squares, I wanted to create something that balanced satisfaction with healthiness. The key was using overripe bananas, which not only provide natural sweetness but also enhance the texture. This is crucial because it allows the squares to remain moist and tender. A sprinkle of cinnamon adds warmth and depth, making breakfast feel like a treat!
One morning, as I was preparing for a busy day, I decided to whip up a batch for a grab-and-go option. I made extras and stored them in an airtight container. I couldn’t believe how quickly they disappeared, not just from my plate but from my family's morning routine. These squares became a staple in our breakfast lineup for their simplicity and taste!
Why You Will Love These Squares
- Deliciously moist and bursting with banana flavor
- Simple ingredients you likely already have at home
- Perfect for meal prep and on-the-go mornings
Ingredient Insights
The use of ripe bananas is crucial for this recipe, as they not only provide natural sweetness but also contribute to the moist texture of the breakfast squares. When selecting bananas, look for ones with brown speckles on the peel; these indicate ripeness and enhanced flavor. If you only have slightly green bananas, you can speed up their ripening by placing them in a brown paper bag for a day or two.
Coconut oil plays a dual role in this recipe: it acts as a binder and introduces a delicate richness. If you have allergies or prefer a different flavor, you can substitute it with unsalted butter or another neutral oil like grapeseed or canola. Keep in mind that different oils may alter the final flavor slightly, so choose based on your preference.
Baking Tips
When mixing the wet and dry ingredients, be careful not to over-mix them. Stir just until combined; this keeps your breakfast squares tender and light. Over-mixing can lead to dense squares, which is not the texture we want. The batter should be slightly lumpy rather than completely smooth.
To determine when your squares are done baking, look for a golden brown top and edges. A toothpick inserted in the center should come out clean or with a few moist crumbs. If it comes out wet with batter, return it to the oven for an additional 5 minutes and check again. Each oven is different, so keep an eye on the process.
Storage and Serving Suggestions
These breakfast squares are incredibly versatile when it comes to storage. Once completely cooled, you can store them in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. For longer storage, freeze them in a single layer and then transfer to a zip-top bag. They can last for up to three months in the freezer. Simply thaw at room temperature or microwave for a quick breakfast.
Serving these squares warm enhances their flavors. Consider drizzling a bit of honey or maple syrup on top before serving, or add a dollop of Greek yogurt for extra creaminess. You can also spice them up by serving with fresh fruit or yogurt on the side, giving you a nutritious and satisfying start to your day.
Ingredients
Cinnamon Banana Breakfast Squares
- 2 ripe bananas, mashed
- 1/3 cup honey or maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C) and line an 8-inch square baking dish with parchment paper.
Mix the Wet Ingredients
In a large bowl, combine the mashed bananas, honey (or maple syrup), melted coconut oil, and vanilla extract. Mix well until smooth.
Combine the Dry Ingredients
In another bowl, mix the rolled oats, whole wheat flour, baking powder, cinnamon, and salt.
Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped nuts.
Bake the Squares
Pour the mixture into the prepared baking dish and spread it evenly. Bake for about 25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Cool and Cut
Allow the squares to cool in the baking dish for about 10 minutes before lifting them out to cool completely on a wire rack. Cut into squares and enjoy!
Pro Tips
- For added flavor, try adding a handful of chocolate chips or dried fruits to the batter before baking. These squares also freeze well, making them a great option for future breakfasts.
Flavor Variations
While the original recipe highlights cinnamon, feel free to experiment with other spices like nutmeg or ginger for a different flavor profile. Adding a teaspoon of vanilla extract also brings out the sweetness of the bananas. For a tropical twist, consider mixing in shredded coconut or even diced pineapple, making it a versatile recipe that can accommodate various palates.
If you're in the mood for chocolate, swap out some of the nuts for chocolate chips. Dark chocolate chips pair wonderfully with the bananas and cinnamon, creating a decadent yet healthy treat. Just remember to reduce the quantity of honey or maple syrup slightly to balance the additional sweetness.
Dietary Adjustments
For those with gluten sensitivities, you can easily make this recipe gluten-free by using certified gluten-free oats and substituting the whole wheat flour with an equal amount of almond flour or a gluten-free flour blend. Just keep an eye on the baking time, as gluten-free flours may behave slightly differently.
For a vegan option, simply ensure that you are using maple syrup instead of honey. Coconut oil is already plant-based, making the rest of the ingredients compliant. A quick tip: for added protein, you can stir in a scoop of your favorite plant-based protein powder into the dry mix.
Scaling Recipes
If you want to make a larger batch for family gatherings or meal prep, simply double the ingredients and bake in a 9x13 inch pan. You may need to increase the baking time by about 5-10 minutes. Always perform the toothpick test to ensure they are baked through, as larger batches can take a little longer.
Conversely, if you're looking to make a smaller batch, you can easily cut the ingredients in half and bake in a 4x4 inch dish. Baking time may reduce slightly, so keep watch during the last few minutes to avoid overbaking!
Questions About Recipes
→ Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture may be slightly different. Rolled oats give a chewier consistency.
→ How should I store the leftovers?
Store them in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.
→ Can I substitute the flour?
Yes! You can substitute the whole wheat flour with almond flour or a gluten-free flour blend for a gluten-free option.
→ Can I add other flavors?
Absolutely! Feel free to add vanilla extract, nutmeg, or even a bit of cocoa powder for a chocolatey twist.
Cinnamon Banana Breakfast Squares
I love starting my day with a nutritious breakfast that's both delicious and easy to prepare. These Cinnamon Banana Breakfast Squares have become a favorite in my household because they combine the natural sweetness of ripe bananas with warm cinnamon. Not only do they satisfy my morning cravings, but they also keep me energized throughout the day. Plus, they are perfect for meal prepping, making them a convenient option for busy mornings. I can't wait to share this delightful recipe with you!
Created by: Noemi Turner
Recipe Type: Baking & Desserts
Skill Level: Easy
Final Quantity: 12 squares
What You'll Need
Cinnamon Banana Breakfast Squares
- 2 ripe bananas, mashed
- 1/3 cup honey or maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
How-To Steps
Preheat your oven to 350°F (175°C) and line an 8-inch square baking dish with parchment paper.
In a large bowl, combine the mashed bananas, honey (or maple syrup), melted coconut oil, and vanilla extract. Mix well until smooth.
In another bowl, mix the rolled oats, whole wheat flour, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped nuts.
Pour the mixture into the prepared baking dish and spread it evenly. Bake for about 25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Allow the squares to cool in the baking dish for about 10 minutes before lifting them out to cool completely on a wire rack. Cut into squares and enjoy!
Extra Tips
- For added flavor, try adding a handful of chocolate chips or dried fruits to the batter before baking. These squares also freeze well, making them a great option for future breakfasts.
Nutritional Breakdown (Per Serving)
- Calories: 150 kcal
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 20mg
- Total Carbohydrates: 24g
- Dietary Fiber: 3g
- Sugars: 10g
- Protein: 3g