Banana Breakfast-on-the-run Slice


If you haven't already picked up on it I loooove bananas & so does my whole family.

They are super nutritious, come with their own biodegradable wrapper & look like a smile.

They can come home battered & bruised in lunch boxes & with the heat over summer they do reach their expiry date pretty quick.

But don’t go throwing them out, there are heaps of ways to use mushy bananas.


The easiest & quickest go-to is freezing them.

Peel & chop the bananas into bite sized pieces, or just throw them in whole (Still peeled) You can dive into the freezer any time for a tasty treat that won't leave you or your kids with a sugar coma lol, they are like lollies for me, yuuum!

They are great for smoothies, adding to deserts, banana ice blocks & making “Nice-cream” (Recipes for another day)

When you defrost them you will get what I like to call “liquid banana sugar” sitting in the bowl. This can then replace using sugar in recipes when you bake with them, woohoo winning! Just adjust the recipe a little to account for the extra liquid goodness.



Baking with old bananas is my favorite. They are soooo versatile. I will just mash the bananas, chuck them in the mixing bowl, start adding ingredients & see what it turns into.

Today this delish banana breakfast slice was magically created. Totally yummy, full of nutrients & fibre, perfect for lunch boxes & breakfast on the run.



Banana Breakfast-on-the-run slice

8 worn out bananas

1 C chopped walnuts or pepitas (Or nut/seed of choice)

½ C sultanas (Or dried fruit of choice)

2 C Rolled Oats (Ground)

1 C Gentle fibre

1tsp cinnamon

1 tsp ginger (Ginger powder can differ in how spicy it is so be careful here)

Rind of 1 lemon, orange or lime

1 Tblspn citrus juice

What to do…

1. Add to a large bowl mashed bananas, chopped walnuts, sultanas, cinnamon, ginger, citrus rind & juice & mix.

2. Add ground oats (I buzzed them in the coffee grinder) & gentle fibre mix until well combined.

3. Spread out in slice tin (I used a tin around 25x25cm square) You can make it pretty if you like & slice banana up & place over the top.

4. Bake at 180 celcius for 30-40 minutes (Check after 30 minutes) It should still spring back & be moist but not doughy.

5. Let cool for 10 minutes & flip out onto a cooling rack. Slice into squares when cooled.


This will keep in an airtight container for around a week-ish.

My go-to is to freeze it!

Cut it up & put into a BPA free container/bag & use for school lunches. This also reduces the amount of times the kids (& you lol) will eat just by opening the pantry board & looking for food.

Its out of sight in the freezer & will hopefully last a little longer, maybe haha

Its delicious warmed up with ice-cream or nice-cream too.


NB: 1. The gentle fibre is just a combo of All bran, linseed, psyllium seeds & husks. You can use extra oats here but it won't be as bouncy & spongy. The psyllium husk adds a great texture & increases the fibre content massively. If you have psyllium husk use them but just ¼ cup

2.You could use almond or linseed meal in place of the ground oats if you like. This will reduce the carbohydrates & increase the fat content.

3. To increase the protein content omit 1 cup of oats for 1 cup of Eden Healthfoods Ultimate Protein in any flavour you like.



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