Similar to baked banana oatmeal, it comes together in the food processor (or right in the pan)—and the bars store amazingly well in the fridge and freezer.
– Very ripe bananas – Rolled oats – Eggs – Butter (or nut butter) – Cinnamon – Baking powder and soda – Pure vanilla extract – Maple syrup
Grind the oats in a food processor for about 30 seconds, or until they resemble a coarse flour.
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.
Coat an 8×8-inch baking dish with nonstick spray. Pour the batter into the prepared pan, smoothing with a spatula.
Bake for 25-28 minutes, in a 350 degree F oven, 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: Place in an airtight container or storage bag in the fridge for up to a week or in the freezer for up to 3 months.
If you like coconut, you can sub ½ cup shredded unsweetened coconut for ½ cup of oats. Be sure to use very ripe bananas with brown spots for the best flavor.