I am so delighted that I had a guest post over at Small Fry yesterday with a recipe for Make-Ahead Banana Bread Oatmeal Bars. Seriously, this recipe is a favorite. The whole thing comes together in the food processor, and once cooled and wrapped, the bars store amazingly well in the fridge and freezer. It's soft and moist, yet firm enough for little fingers to hold without it falling apart.
But the thing I love most about this recipe? If you just change the baking pan from a rectangular one to a square one and bake it for about 10 minutes longer, it magically turns into Banana Cake!
We like plain (shown above) or topped with nut butter or a combination of maple syrup and cream cheese. This is so perfect for breakfast and snacking, and it may even be a contender for my favorite kiddo birthday cake base.
Banana Snack Cake
You could make this slightly more indulgent by adding 1/2- cup of chocolate chips to the batter, though it's really good in this simple version.
Makes about 12 bars
- 2 cups rolled oats
- 3 over ripe bananas, mashed
- 1/2 cup shredded unsweetened coconut
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 eggs
- 1/4 cup almond butter
- 1 tablespoons maple syrup
- 1 teaspoon vanilla
1. Preheat the oven to 350 F. Coat an 8x8-inch baking dish with nonstick spray.
2. Grind the oats in a food processor for about 30 seconds, or until they resemble a coarse flour.
3. Add the rest of the ingredients and process for about 1 minute, stopping to scrape down the sides of the processor as needed, until the batter is smooth. Pour into prepared pan, smoothing with a spatula. Bake for 25-28 minutes, or until the edges are golden and a cake tester inserted into the center comes out clean. Let cool in the pan before slicing. Serve chilled, at room temperature, or slightly warm.
To store: Wrap each bar individually in plastic wrap and store in a zip top bag in the fridge for up to a week or in the freezer for up to 3 months.