Walnut and Banana Breakfast Traybake

Course Breakfast
Keyword banana, walnut
Prep Time 15 minutes
Cook Time 30 minutes
Servings 9
Calories 505kcal
Author Luce Hosier


  • 175 g California Walnuts
  • 75 g dairy free butter melted
  • 150 g oats
  • 350 g oat flour blended oats into oat flour
  • 3 ripe bananas
  • 1 tablespoon of vanilla extract
  • 2 teaspoon of ground cinnamon
  • 2 teaspoons of baking powder
  • 3 tablespoons of maple syrup
  • 1 flax egg 1 tablespoon of ground flaxseed mixed with 2 tablespoons of water left for 10 minutes
  • 170 ml dairy free milk
  • 50 g tahini
  • 2 tablespoons of cacao nibs optional
  • Dairy free yoghurt to serve


  • Preheat the oven to 180c and line a rectangular baking tray with parchment paper.
  • Begin by mashing the bananas and combining with the melted butter, vanilla extract, maple syrup, flax egg, dairy free milk and peanut butter.
  • Next finely chop or blend 100g of the walnuts into fine crumbs. Add to a separate bowl along with the oats, oat flour, ground cinnamon, baking powder and cacao nibs. Combine.
  • Pour the wet ingredients into the dry and thoroughly combine before emptying into the baking tray and flattening down.
  • Chop the remaining 75g of walnuts and sprinkle on top. Push them down gently into the mixture.
  • Bake in the oven for 30 minutes before allowing to cool slightly and cutting into portions. Serve with some yoghurt and enjoy!


Serving: 141g | Calories: 505kcal | Carbohydrates: 49.4g | Protein: 12.2g | Fat: 26.7g | Saturated Fat: 3.8g | Fibre: 7g | Sugar: 10.4g


Salt: 0.40g
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