You know how sometimes people say things completely innocently and it strikes rage in you? That was me yesterday…twice. Both having to do with food and my husband.
Me: Dinner is chicken, mashed potatoes, and asparagus.
Husband: I thought you weren’t cooking tonight or tomorrow night. I’m going to eat leftover pizza.
He redeemed himself by taking the girls TO and FROM ballet so that I could workout and make a nice salad for myself…and a smaller version for him to have with that leftover pizza. Leftover Pizza Hut? Sorry, but that’s an easy pass for me. It’s an easy pass the first time, let’s be honest.
Then, just as I’m settling in for snuggles with the girls and my kindle last night, he says to me, “We’ve got a lot of bananas going brown. You should try to make banana bread or muffins or something.”
Y’all, I said nothing because I had nothing nice to say in that moment. I’ve got a girls dinner out tonight and this weekend we leave for East Lansing. Where, oh where, does he think the time will come from? Does Mark not make banana bread? He can surely Google and find every possible ingredient in my well-stocked kitchen.
Sigh, some days…I’m telling you. I don’t think he even realizes he does it. So spoiled with food, that one. Let me tell ya, banana bread is not on the radar this week or weekend. Nor are banana muffins. But, if using bananas or baking are on your radar, I suggest these bars.
Allergen-friendly, vegan, and packed with chocolate-cherry goodness! You’d never know these were vegan or so incredibly good for you. My kids (and husband, of course!) gobbled them up and that was even WITH doubling the recipe (reflected below). What can I say? #spoiled
- 2 Tbsp ground flax seed + 6 Tbsp water
- 2 medium bananas, ripened
- 1/2 cup creamy peanut butter
- 2 Tbsp pure maple syrup
- 2 Tbsp melted coconut oil
- 1 tsp pure vanilla extract
- 3 cups old fashioned rolled oats*
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup vegan chocolate chips**
- 1/2 cup dried cherries
- 1/2 cup pecans halves or pieces
- Preheat oven to 350 degrees F. Line a 9x13-inch dish with parchment or mist with nonstick cooking spray-set aside.
- In a small bowl, make the flax egg by combining the flaxseed and water; stir well and set aside.
- In a large bowl, mash the bananas with the backside of a fork against the sides of the bowl until smooth-ish. Add the peanut butter, maple syrup, coconut oil, flax egg, and vanilla. Whisk until well incorporated.
- Add the dry ingredients: oats, baking powder and baking soda. Using a rubber spatula, stir and fold until well incorporated.
- Fold in chocolate chips, cherries, and pecans until well-incorporated. Pour into the prepared baking dish and spread into a smooth, even layer.
- Bake for 20 minutes, until just lightly golden around the edges. Cool for about 1 hour. Slice into bars.
Recipe slightly adapted from Beaming Baker
*gluten-free for allergen-friendly, if desired
**vegan option, if desired
Nutrition Information:Yield: 16 Serving Size: 1 bar
Amount Per Serving: Calories: 228Total Fat: 12.9gCholesterol: 0mgSodium: 90mgCarbohydrates: 25.1gFiber: 4.1gSugar: 8.8gProtein: 5.3g
I love oats – so versatile! Here’s some additional ways to enjoy them!
- Giant Whole Wheat Apple-Oat Breakfast Cookie
- Oatmeal-Almond Breakfast Cookies
- Meyer Lemon Blueberry Baked Oatmeal
- No-Bake Peanut Butter Granola Cups
- Chunky Monkey Banana Baked Oatmeal
- No Bake Chocolate Oatmeal Bars
- Blueberry Coconut Baked Oatmeal