Banana Oat Bars
If your family is anything like ours, when I buy bananas, sometimes we can't eat them fast enough before they ripen beyond our liking. I prefer my bananas with a hint of green coloring visible on the peel. However, others would say; that's still not ripe enough to consume and like a few spots on the peel. I think we could all agree they do reach a point where they are calling to us to be in a recipe. Many recipes call for ripened bananas - from muffins to smoothies and everything in between (like this recipe!).
If you are not ready to bake, it's ok. There are many times I will peel, cut them into coins, and place them in a freezer bag to store in the freezer for another time I need them. Also, don't forget to label the bag with the date, so you know when you froze them.
Kitchen Tip: Bananas are great to use as a butter substitution in cupcakes, muffins, & quick bread recipes. Simply mash and use for butter by replacing in equal amounts.
Ingredients:
2 very ripe bananas
2 1/2 cups quick 1-min. oats
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
Dash of nutmeg
1/4 tsp. salt
3/4 cup 1% milk
2 eggs
1/4 cup honey
1 tsp vanilla extract
1/4 cup chopped walnuts, plus more for sprinkling on top before baking
Directions:
Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper. Using a cooking spray, coat the parchment paper.
In a medium bowl, mash the bananas until creamy. Add milk, honey, eggs, & vanilla to the bowl and stir until combined.
In a large bowl, combine oats, baking powder, spices, salt, and 1/4 cup nuts. Stir in banana mixture until combined.
Pour into prepared pan. Using a spatula, spread the mixture, gently press it down into the pan. If using walnuts, sprinkle on top. Bake 40 mins., until the edges are slightly brown.
Place on a wire rack to cool. Remove using the edges of the parchment to take bars out of the pan. Serve warmed up or at room temperature. Refrigerate for up to 4 days. Reheat in the microwave on high for 30-45 seconds.
Photo credit: Valley Nutrition & Wellness, LLC/Jessica Clark, RD, LDN