yummy banana oat bars

In guest on April 19, 2010 at 1:08 am

i’m so pleased to have this dear family friend contribute to icf. he was raving about his homemade “power bars” so much, i demanded the recipe. upon receiving it, i decided it looked so good i had to give it a try right away. the pictures are mine, and i’ve included notes from my test kitchen, as well as his comments on the original recipe.

yummy banana-oat bars
serves: 8
preparation time: 10 minutes (more like 20 minutes if done in a truly empathic, respectful manner)


2 cups quick oats (not instant)
1/2 cup shredded coconut [from the icf test kitchen: i used sweetened coconut, but unsweetened would be healthier, of course]
1/2 cup raisins or chopped dates (i use chopped apricots – they add just the right degree of color and playfulness to the mix) [the test kitchen used white raisins]
1/4 cup chopped walnuts [the test kitchen left out the nuts because my sous chef is allergic. i think pecans or chopped salted almonds would be great]
2 large ripe bananas, mashed
1/4 cup unsweetened applesauce (optional) (this isn’t an option. it’s essential to the success of this endeavor. i make mine by lovingly boiling peeled apples and cinnamon into a mushy, delicious sauce that stands quite well on its own, thank you)
1 tablespoon date sugar (optional) (this is never done. instead, add more cinnamon. what the heck, i love the stuff) [me too!]


preheat oven to 350 degrees.

mix ingredients together in a large bowl. (start by mashing the bananas in a large bowl, then adding everything else. this sequence has proven to be the most satisfying, plus the single bowl cuts down on greenhouse gases!) [and we appreciate that around here!]

press dough in a 9″X 9″ baking pan and bake for 30 minutes. (this must be done with the base of the palm to avoid unseemly fingermarks) (also, i double the recipe and bake it in a 12″ x 18″ pan instead) [the test kitchen didn’t have a 9×9 pan – or enough ingredients to double it, so i decided to try making power nuggets in my muffin pan instead. this shortened baking time by more than 10 minutes. you want them to feel firm on top and start to get brown, but you also don’t want them to dry out too much.]

cool on wire rack. when cool, slice into squares or bars and serve. (i cut into squares with a pizza cutter for a quick and judicious finale. voila!) [and i just popped mine out of the muffin tins!]

[i can’t wait til breakfast!]

  1. Ok lady, I have a couple of questions for you. I just got a crockpot recipe for overnight oatmeal with apricots. It sounds totally yummy – I love the idea of waking up to a steaming crock pot full of warm oatmeal that I can then reheat for the rest of the week. BUT, this recipe expressly calls for steel cut oats. So here are my questions: 1) Have you ever had steel cut oats and whats the diff? 2) Where do you find these mythical oats?


  2. yes, i have had them and YES they are very different from regular oats. not being a complete oatmeal expert, i say there are three basic “cuts” of oatmeal – quick cook (2 minutes… just add hot water), old fashioned (cooks in about five minutes) and steel cut (i believe these are also called irish oats). these need to be soaked for a while and/or cooked overnight to achieve edible texture. if you cooked regular oats overnight, they would totally disintegrate. i would almost guarantee you’ll find steel cut oats at whole paycheck, but a well-stocked safeway or giant might have them, too. the most common brand i’ve seen comes in a black and white tin, about the size of a large can of tomatoes.

    and WOW, that recipe sounds good!! guest blog?!

  3. Definite potential for a guest blog. I will keep you posted…

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