I am forever looking for ways to use up overripe bananas. Banana bread is my usual go-to, but I am on a quest to get rid of this baby weight, and I am looking for healthier options. We are also trying to cut out processed foods and white flour, so this recipe was PERFECT.
This recipe was sweet enough to pass off as a cookie to my daughter, although admittedly, I did throw in one extra banana and I used 1/2 cup of brown sugar instead of 1/4 cup. The recipe below is as the author wrote it. I recommend tasting it with 1/4 cup of sugar, and if you think you’d like it sweeter, adding just a tad more sugar.
Do not try to substitute applesauce instead of sugar in this recipe. Applesauce is a substitute for fat, not sugar. It is also very liquidy. It will change the consistency of the bars and they will not turn out correctly. Don’t use honey either- for the same reason. 1/4 cup of brown sugar really is very minimal, as sugar goes.
Make up a batch of these bars to use as healthy cookies, breakfast on the go, or a great snack before a work out. I hope you enjoy these as much as I did.
Recipe adapted from Gingerbread Bagels
1 1/2 cups quick cooking oats
1/4 cup packed light brown sugar (*I used 1/2 cup)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large mashed banana (* I used two bananas)
1/4 cup creamy peanut butter (*I used crunchy)
Preheat the oven to 350°
Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.
Add in the vanilla extract, milk and egg. Mix the ingredients together.
Add in the mashed banana and peanut butter. Combine all of the ingredients.
Pour the mixture into a lightly greased 8 by 8 inch metal baking pan. Bake for 20 minutes.
Cool Completely. Cut into squares and enjoy!