Banana Nut Breakfast Bars

cooking.nytimes.com

mmonter

2 ripe medium bananas (about 240 grams peeled)

2 large eggs

6 tablespoons/90 milliliters olive oil, plus more for greasing the pan

¾ cup/187 grams peanut or almond butter

6 tablespoons/120 grams honey

2 teaspoons kosher salt (such as Diamond Crystal), or 1 teaspoon fine salt

2 teaspoons ground cinnamon

2 teaspoons pure vanilla extract

1 cup/100 grams old-fashioned rolled oats

¾ cup/80 grams walnut halves and pieces, roughly chopped

Flaky salt, for topping

Directions at cooking.nytimes.com

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