You are here

Banana Custard Oat Bars

Healthy.Eater's picture
  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
  Salt 1⁄4 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 1 Large
  Egg whites 2 Large
  Honey 3 Tablespoon
  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.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (15 votes)