Kristi Whitley

Healthy Living

Banana Nut Bars

These nutty, subtly-banana, brownie–textured squares are a deviation from my Figgy Bar recipe. I keep single-serving applesauce cups and apple juice bottles on hand just to make them both. I use the empty applesauce cup to “measure” the juice and agave nectar.  I use the term “measure” loosely.


2 cups rolled oats

½ cup walnuts or pecans

½ cup dried unsweetened coconut

1 ½ - 2 teaspoons cinnamon

1 ½ teaspoons baking powder

1/8 teaspoon salt

4 ounces applesauce (one single serving container)

4 ounces agave nectar

½ cup apple juice (more if needed)

1 teaspoon vanilla

1 ½ large bananas, pureed in the food processor or blender


Grind the oats and nuts separately in a food processor and put them in a large mixing bowl with the rest of the ingredients and blend thoroughly. Add more juice if needed to get the batter moist like muffin batter.


Spread the batter into an 8x8 baking pan or pyrex or scoop into muffin tins and bake at 365 degrees for 30-40 minutes.