Banana Bread Bars

Growing up, my mom was always freezing over-ripe bananas “to make banana bread,” but we rarely actually saw said banana bread come to fruition (no pun intended.) Flash forward a few years, and I am truly my mother’s daughter. I am very picky when it comes to bananas, and as a result there’s a peak 3-4 day window where I really want to use them in my yogurts. Past that point, I used to throw them in a bag and let them hang out in my freezer, get freezer burn, and ultimately end up in the trash. It was tragic.

Lately, I’ve taken to adding these Bluth Banana Stand beauts to smoothies, but this week I tested out this new recipe, and I’m pumped to share it with you. This is a spinoff on a blueberry oat breakfast bar I’ve been making for about a year now (spoiler alert: you just sub in 1 cup of blueberries for the bananas and omit the cinnamon/nutmeg), but this version is SO MUCH BETTER. I portion it out into bags of 2 squares and bring them to work with a little mason jar (of course) of almond milk. I always heat them up for about 30 seconds before serving.

Disclaimer: it’s definitely NOT banana bread full of butter and sugar, but it does the trick!

So, what do you do with those brown bananas sitting on your countertop?


Banana Bread Bars

Serving Size: 6 servings of 2-squares each (or 12 servings if you have will-power)
Ingredients
  • 2 cups gluten free oats (divided in half)
  • 1 cup almonds
  • 2 scoops vanilla protein powder
  • Pinch sea salt
  • 1/2 cup mejool dates, pitted
  • 2 large bananas (or 3 small ones) – the specklier, the better!
  • 1 tbsp agave or honey
  • Spice blend: cinnamon and nutmeg
Instructions
  1. Preheat oven to 350 degrees. Line a 9″ square baking pan with parchment paper or foil.
  2. Add 1 cup gluten free oats, almonds, vanilla protein powder, and sea salt to a food processor (or Vitamix.) Blend until a smooth flour-like consistency is formed. Add dates, blend for 30 seconds more.
  3. Add bananas and agave and let the mixture pulse for 1-2 minutes – it may take a few churns, but the bananas will mush up enough to form a batter-like consistency.
  4. Stir in remaining 1 cup oats and the spice blend.
  5. Spoon batter into pan and press to the sides, using your hands or a spatula to make an even layer. Bake for 20-25 minutes or until bars are browned on the edges. Remove from oven and let cool completely; slice into 12 even rectangles.
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