Banana Custard Oat Bars
|Dark brown sugar||3 Tablespoon|
|Unsalted butter/Margarine||2 Tablespoon (At Room Temperature)|
|Canola/Vegetable oil||3 Tablespoon|
|Whole wheat flour||1 Cup (16 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Old-fashioned rolled oats/Quick-cooking rolled oats||1 Cup (16 tbs)|
|Coarsely chopped dried apple/Coarsely chopped dried pear||1⁄2 Cup (8 tbs)|
|Hot water||1⁄2 Cup (8 tbs)|
|Bananas||2 Large, peeled and cut into 1-inch pieces|
|Egg whites||2 Large|
|Ground ginger||1⁄4 Teaspoon|
1 Preheat the ovento375° F.
Lightly grease a 9" x 9" x 2" baking pan.
In a food processor, whirl the sugar, butter, and oil until smooth.
Add the flour, cinnamon, and salt, then process, using on/off pulses, until the texture resem-bles coarse meal.
Add the oats and process until just combined.
Set aside 16 cup of the mixture for the topping and press the remainder into the prepared pan.
2 Bake the crust for 20 minutes.
Meanwhile, prepare the filling.
In a small bowl, soakthe apple in the water for 1 5 minutes, then drain.
Place the bananas, egg, egg whites, honey, and ginger in the processor and blend until smooth.
Add the apples and pulse just until combined.
3 Pour the banana mixture onto the hot crust; sprinkle the remaining 1/2 cup oat mixture evenly over the top.
Return to the oven and bake 1 5 minutes more or until set in the center.
Let stand in the pan on a rack until warm, then cut into 16 squares.
Will keep, tightly wrapped and refrigerated, for up to 4 days.