11 Mar 2019 Maple Cinnamon Banana Oatmeal Chocolate Chip Bars
I had too many ripe bananas sitting on my counter, and wanted to do something different than my usual (much loved and delicious, but sometimes you need a change) banana muffins (link to recipe below).
These yields a soft and delicious cookie-bar, sweet but not too sweet, easy to make, and definitely on the healthier side.
The kids (and my nieces) (and myself!) were eating one after another as I was cutting the still warm bars!
Maple Cinnamon Banana Oatmeal Chocolate Chip Bars
Preheat the oven to 350*. Line a cookie sheet with parchment paper and set aside.
In the bowl of an electric mixer, fitted with the paddle attachment mix together:
2 extra large (long) or 4 small/medium ripe bananas, peeled and cut into chunks
3/4 c. pure maple syrup
1/2 c. brown sugar
1/2 c. oil (I use canola oil for all my baking)
2 tsp. pure vanilla extract
Beat on medium speed for a few minutes, till all the ingredients are well mixed together. To the bowl, add:
3 c. oats
2 1/2 c. white whole wheat flour
1/4 c. cocoa
1 1/2 tsp. cinnamon
1 tsp. baking soda
2 dashes salt
Beat all together till the dry ingredients are incorporated into the batter.
To the batter, add 3/4 c. chocolate chips, and beat briefly to incorporate the chocolate chips.
The batter will be loose. Using a spatula, transfer the batter to the parchment paper lined cookie sheet. Use the spatula to spread the batter evenly onto the parchment paper.
Bake on 350* for 25 minutes, rotating the cookie sheet halfway through baking. Remove from the oven, and allow the bars to cool slightly before cutting.
Enjoy with a tall glass of cold milk (or however you like your cookies!).
Happy baking, b’tay’avon and enjoy!
Don’t forget these other delicious recipes utilizing ripe bananas: