Breakfast Bars


  • 3 tbsp vegetable oil, plus extra for the tin 
  • 2 large, very ripe bananas 
  • 1 large egg, beaten 
  • 70g light brown soft sugar 
  • 250g nutty muesli 
  • 100g tropical dried fruit mix 
  • 50g of hazelnuts  



  • Heat the oven to 180C/160C fan/gas 4. Lightly oil and line a 20cm deep square tin with baking parchment. 


  • Mash the bananas in a bowl until smooth, then stir through the oil, egg and sugar. Fold through the muesli, most of the tropical mix and a pinch of salt. Spoon the mixture into the tin and sprinkle with the remaining tropical mix. Bake for 35-40 mins, leave to cool in the tin, then turn out on to a board and slice into 10 bars. Will keep in an airtight container for four days. 

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