We had enough bananas ripening to death in the kitchen today, so we figured we’d mash all of them up and bake them into banana oat bars for the coming week.
I adapted this recipe from The Kitchn, and it is really one of the simplest oat bar recipes you can find online. The original recipe calls for the following:
2 large, very ripe bananas
1 teaspoon vanilla (optional)
2 cups rolled oats
1/2 teaspoon salt (optional)
1/4 cup pitted, chopped dried dates
1/4 cup chopped nuts
Grated nutmeg or cinnamon (optional)
…but I used 5 bananas instead of 2, and added one more cup of rolled oats. Mine turned out a lot mushier, but I guess it’s really OK if your family’s really into banana-flavoured anything. Also, I didn’t use vanilla because we don’t have vanilla pods at home, but we don’t really fancy artificial flavouring either.
This is what I did:
1. Preheat oven to about 190 degrees Celsius.
2. Measure out the oats and throw them into a huge bowl. (I used 3 cups.)
3. Mash all the bananas you have at home and throw them into the bowl as well. Don’t bother with leaving chunks — go for the banana goo.
4. Throw in the salt, ground cinnamon, chopped dates and nuts. I used walnuts and pumpkin seeds.
5. Mix well. Very well. I used two forks for this; nothing too schmancy.
6. Put on some gloves and spread olive oil on a baking dish, then grab the mixture and pack it well into the dish. Keep pressing it in until you’re pretty sure it’s densely packed.
7. Pop it into the oven for 30 minutes.
8. When it’s done (it will be done), take it out and let it cool for a little bit. If it’s uber-mushy like mine is, you can make the cuts really quickly, and they’ll harden into little cubes after about 15 minutes. If it’s drier you’ll probably get some flaking; I usually just bag the flakes and have them with milk the next morning.
I think this is a pretty good recipe for a vegan diet, since there isn’t any butter involved.
P.S. Pictures taken on my iPad — really have to find a way to make them look nicer in future.