Banana Oat Bars with Raisins

We all have that moment where we stare at the ripe bananas on the counter and think “Should I just make banana bread again?”. That’s exactly how these oat bars came to life. I wanted something a little quicker, less sweet, and easier to grab during the week so I baked this instead.

They’ve become one of those back-pocket recipes I turn to when I want to bake something comforting without the mess. Just one bowl, a few basic ingredients, and a tray of soft, chewy bars that feel both wholesome and satisfying. The raisins add that little pop of sweetness, and they freeze beautifully, too. I usually make a batch on the weekend and keep extras tucked away for lunchboxes and busy mornings.

Banana oat bar with raisins, held in hand over a tray of sliced bars

Ingredients

• 2 ripe bananas, mashed until smooth

• 1 egg (room temperature)

• 3 tablespoons olive oil (light or mild)

• 2 tablespoons honey

• 1 teaspoon cinnamon

• ½ teaspoon baking soda

• Pinch of salt

• 150 g rolled oats

• 40 g raisins

Instructions

Preheat your oven to 175°C fan (or 190°C conventional). Line a small baking dish (about 20x20 cm) with baking paper.

In a large bowl, mash the bananas until smooth. Add the room-temperature egg, olive oil, honey, cinnamon, baking soda, and salt. Whisk until well combined.

Stir in the oats and raisins. The batter will be thick and spoonable.

Spread the mixture evenly in the prepared dish and smooth the top with a spatula.

Bake for 20–25 minutes, or until the top is golden and the center is just set. A toothpick should come out mostly clean.

Let cool completely in the pan before slicing into bars. This helps them firm up.

Store in an airtight container for up to 4 days, or freeze individually for up to 2 months.