Monday, May 14, 2012
Chocolate chip oatmeal peanut butter banana bars topped with roasted strawberries...what else can I say?
These are a mouthful in a couple of very good ways. Here's what happened:
We've been really busy for several months, which is why it's been fairly quiet here. So, when I finally had the opportunity to bake (and a hefty, four pound supply of strawberries), I couldn't decide on just one direction. While I'm a minimalist in a lot of ways, this recipe doesn't seem overcrowded. It really works.
The bars make mouths happy with a soft, chewy texture; gooey chocolate; hints of peanut butter and banana flavor; and decadent (but not really) strawberry topping.
Chocolate Chip Oatmeal Peanut Butter Banana Bars
(inspired by Peanut Butter Fingers)
2 ripe bananas mashed
1/3 cup creamy peanut butter
1/3 cup canola oil
3/4 cup brown sugar
1 teaspoon vanilla
3 1/2 cups old fashioned oats
1/4 cup white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups chocolate chips (I used a mixture of semi-sweet and dark chocolate.)
Preheat oven to 350 degrees. Spray a 8x8 pan with cooking spray.
In a medium bowl, mix together bananas, peanut butter, oil, brown sugar, egg and vanilla.
Prepare dry oats by placing in a food processor, and pulsing until oats are broken into smaller pieces. In a separate, large bowl, whisk together oats, flour, baking powder, baking soda and salt. Add banana mixture, and stir until combined. Then, fold in chocolate chips.
Spread evenly in prepared pan, and bake for 30 minutes. Cover with aluminum foil, and bake for an additional 5 minutes. Cool on a wire rack.
Served topped with roasted strawberries (see below).
Makes 16 bars.
(inspired by Shutterbean)
Prepare as directed. I used the balsamic vinegar version (rather than the balsamic reduction version). Since the strawberries reduce down quite a bit, I'm planning on doubling the recipe next time.