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Banana Breakfast Bars Recipe

I came across an amazing recipe at crazyforcrust.com a few days ago. I was looking for a recipe that used exactly two over-ripe bananas. I was excited to try something different, and this recipe will be my new go-to.

These bars are quite possibly the most delicious thing I’ve ever baked. I posted a photo of them on February 11, 2020 when explaining how I used my new silicone cake pan for the first time.

After a few recipe requests from you amazing readers, I contacted Dorothy Kern, the Crazy for Crust blogger, and asked permission to post the recipe and link to her site. She graciously agreed, asking that I present the recipe it in my own words and as I made it.

I tweaked the recipe a bit to use what I had on hand because that’s what I do. It’s the Ozarks Maven way, after all. This is the recipe as I made it. Dorothy’s recipe is a little different (and a little healthier), but I didn’t have everything required to make the bars exactly as she suggested. Plus, I liked the idea of having chocolate chips in the bars as opposed to a drizzle.

To see Dorothy’s Banana Breakfast Bar recipe along with 65 others that use over-ripe bananas, please click her link here: https://www.crazyforcrust.com/66-recipes-using-overripe-bananas/. I highly recommend her blog if you like trying great new recipes.

Banana Breakfast Bars

INGREDIENTS 2 medium over-ripe bananas 1/4 cup vegetable or coconut oil 1/4 cup packed brown sugar 1 large egg 1 teaspoon vanilla extract (I only use pure Mexican vanilla) 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup all flour 1 cup rolled oats (old fashioned) 1/4 cup chocolate chips (I use the milk chocolate ones)

INSTRUCTIONS Preheat oven to 350°F. Grease an 8 inch by 8 inch pan. Smash bananas in a large bowl until they’re the desired consistency. Stir in the oil and brown sugar. Stir in the egg, vanilla, salt, and baking soda. Finally, stir in the oats and flour until everything is combined. Spread mixture in your prepared pan. Bake for 18 to 22 minutes. Your bars should be golden brown with the edges slightly darker. Cool, cut into desired sized bars, and enjoy.

These bars will keep for a couple of days at room temperature or a month in the freezer. Of course, they will never last that long at my house. I’ve promised my coworkers a batch and will surprised if they last until noon. Thank you for reading Ozarks Maven! If you’ve enjoyed my little seeds of wisdom and joy, please subscribe to Ozarks Maven, Like Ozarks Maven on Facebook, or follow me on Twitter @OzarksMaven.

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