This recipe came about thanks to a couple of very ripe bananas and a jar of baby food in the cupboard (you could also use applesauce). I let the fruit do the sweet-talking and only added a bit of refined sugar. On Monday, I left one of the banana bars on a plate with a fresh pot of coffee and a note for my hubby before leaving the the house at the crack of dawn.
The notecard is actually two rectangles cut from a cereal box and glued together so the labels are sandwiched on the inside. The heart doily is left-over from Valentine’s Day, but on a plain cardboard background with a raffia tie, it looks more organic and modern than Valentine-y.
2 mashed, ripe bananas
1/4 cup melted butter
1/3 cup applesauce
1/4 cup milk
1 cup flour
2/3 cup rolled oats
1/3 cup packed brown sugar
1/3 cup dried cranberries
1/3 cup raisins
1/2 cup roughly chopped almonds
1 1/2 teaspoons baking powder
1. Heat oven to 350 degrees. Dribble a little of the melted butter into a 8″ square pan and smear it around to grease the pan.
2. Stir together bananas, butter, apple sauce, egg and milk.
3. In a separate bowl, combine flour, oats, sugar, cranberries, raisins, almonds and baking powder.
4. Mix the wet ingredients into the dry. Stir just until combined.
5. Pour batter into the greased 8″ square pan.
6. Bake 30 minutes. Allow to cool completely. Remove from pan and cut into 12 bars by cutting the square into quarters and then cutting each quarter into three pieces.
Makes 12 breakfast bars.
Per bar: 180 calories, 6.9 grams of fat, 28.5 mg cholesterol, 4.2 grams sugar, 3.7 grams protein
Nutritional information calculated at Spark Recipes.