Easy, healthy, gluten free, vegan and tasty — there truly is no downside to these chewy banana oat bars.

The demand for bananas in Ireland and the UK began in the late 19th century, with the famous “banana boats” bringing in vast amounts of the fruit (actually it’s an herb), along with passengers, but as recently as a few decades ago the banana was still considered quite exotic in Ireland. Nowadays Tesco (grocery chain) reports bananas are the most popular item among all the fruits and vegetables that it sells with apologies to cauliflower and kale at the bottom of the heap.

Bananas provide our bar’s overall sweetness and hold everything together, while dried cranberries give them a sweet punch. Feel free to swap chocolate chips or any other dried fruit if you want to go that route. These are slightly sweet, so don’t expect cupcake levels of sugar. For a tropical flavor (believe it or not, Ireland is a tropical island), I’ve added coconut as well.

Ingredients (makes 9 squares)

• Spray oil (alternatively coconut oil would complement the dish quite well)
• 2 large ripe bananas
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ¼ cup dried cranberries (unsweetened - who needs the added sugar?)
• ¼ cup sliced almonds/pumpkin seed mixture (use one or the other, both, or even substitute your favorite chopped nuts)
• ¼ cup shredded coconut (I use unsweetened)
• 2 cups rolled oats
• Cinnamon for dusting (optional)

Heat oven to 350° Fahrenheit. Oil 8”x8” pan with spray oil or coconut oil.

Mash the bananas well in a medium bowl so that they are basically liquid. This should result in a cup or a little more or bananas. Add the salt, vanilla extract, dried cranberries, nut/seed mixture, shredded coconut and rolled oats. Mix to combine.

Spoon the mixture into the pan and flatten evenly. Dust with cinnamon if desired. Bake for 30 minutes or until the edges begin to brown. Place the pan on a cooling rack until it is cool to the touch, then slice into 9 bars. Enjoy with a cup of tea or a cold glass of milk. The bars should keep sealed at room temperature for 4-5 days. Alternatively, you can make several batches and freeze some for an easy snack or breakfast when you’re rushed.

Mashed banana


Everything except the oats


Ready to bake


A quick breakfast