1/4 Photos of Cinnamon Chip Banana Bars
Muffin Goddess's Note:
This is my adaptation of a recipe I found in the April 2002 issue of the now-defunct BHG Hometown Cooking magazine. They disappear almost instantly whenever I make them. I like them because the fruit isn't mashed and incorporated into the batter as it is in most banana recipes.
My Private Note
Units: US | Metric
- 2 cups all-purpose flour
- 2 cups rolled oats
- 2/3 cup finely chopped toasted almond (optional)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups packed brown sugar
- 1 cup butter, softened
- 4 medium bananas, quartered lengthwise and sliced (3 cups)
- 1 cup cinnamon baking chips (or whatever flavor you like)
- 1Preheat oven to 350°F.
- 2In a medium bowl, combine the flour, oats, nuts (if using), baking soda, and salt; set mixture aside.
- 3In a large mixing bowl, beat the brown sugar and butter with a mixer until light and fluffy.
- 4Beat the flour mixture into the butter mixture until combined.
- 5Press half of the oat mixture into the bottom of an ungreased 13x9-inch baking pan.
- 6Bake in preheated oven for about 15 minutes, or until the crust turns golden brown.
- 7Remove from the oven.
- 8Top the partially baked crust with the sliced bananas and chips.
- 9Top with remaining oat mixture.
- 10Lightly pack down with the back of a pancake turner.
- 11Return to oven and bake for about 25 minutes more, or until the top is lightly browned.
- 12Cool in pan on wire rack.
- 13To serve, cut into bars in the size of your choice.
- 14Store any leftover bars, covered, in the fridge.
Browse Our Top Bar Cookie Recipes
Nutritional Facts for Cinnamon Chip Banana Bars
Serving Size: 1 (1541 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 301.6
- Calories from Fat 111
- Total Fat 12.4 g
- Saturated Fat 7.4 g
- Cholesterol 30.5 mg
- Sodium 259.6 mg
- Total Carbohydrate 45.7 g
- Dietary Fiber 2.2 g
- Sugars 23.7 g
- Protein 3.4 g
The following items or measurements are not included:
cinnamon baking chips