|Chewy Banana Breakfast Bars|
Mmmmm…my house is filling up with the aroma of banana, oats and honey as I type this. These chewy banana bars are delicious and guilt free.
I made some changes to this batch and I’m really hoping they turn out well. I’m trying to add more protein into our son’s diet so I added powdered rice protein to this batch. I did some additional tweaking to compensate for the blah taste of the powder. I also decided to use a spring scooper and drop these by the tablespoon onto a cookie sheet. I’ve always spread the mixture into a bar pan in the past. I think this will be much easier.
These are not super sweet cookies…think more along the lines of breakfast cookie! Next time I make these I think I’d like to add some molasses or possibly a pumpkin sugar icing.
This recipe is so simple. There is no dairy, no soy, no egg, no nuts, no gluten, no corn (I’m trying to think of additional common allergens…none come to mind). It can easily be doctored up around allergens and preferences. Just play around with it. I like to make a big batch and toss them in the freezer. They work great for packed lunches and snack because they thaw by the time they’re eaten.
So here’s what you’re looking for, the recipe:
Chewy Banana Breakfast Bars
3 very ripe bananas
2 cups gluten free rolled oats
1 cup chopped dates
1 apple chopped into little itty bitty pieces
1/4 cup Enjoy Life chocolate mini-chips
1/4 cup Sunbutter
3 Tablespoons of honey
2 Tablespoons of rice protein powder
1/4 teaspoon cinnamon
1/4 cup canola oil
1 teaspoon vanilla extract
- Preheat oven 350.
- Mash bananas in large bowl.
- Add the remaining ingredients.
- Drop by tablespoon onto cookie sheet and flatten the tops a little.
- Bake the banana bars for 15-20 minutes.
- Cool in pan for five minutes before moving to a cooling rack.
I highly recommend making a powdered sugar icing to give the cookie/bars just a little sweetness.
Looking for more cookie recipes? Take a look at http://artofdessert.blogspot.com/2011/11/call-for-submissions-cookie-exchange.html for more allergy friendly desserts.