CINNAMON CHIP BANANA BARS

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Cinnamon Chip Banana Bars image

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.

Provided by Muffin Goddess

Categories     Bar Cookie

Time 1h

Yield 16-24 bars

Number Of Ingredients 9

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)

Steps:

  • Preheat oven to 350°F.
  • In a medium bowl, combine the flour, oats, nuts (if using), baking soda, and salt; set mixture aside.
  • In a large mixing bowl, beat the brown sugar and butter with a mixer until light and fluffy.
  • Beat the flour mixture into the butter mixture until combined.
  • Press half of the oat mixture into the bottom of an ungreased 13x9-inch baking pan.
  • Bake in preheated oven for about 15 minutes, or until the crust turns golden brown.
  • Remove from the oven.
  • Top the partially baked crust with the sliced bananas and chips.
  • Top with remaining oat mixture.
  • Lightly pack down with the back of a pancake turner.
  • Return to oven and bake for about 25 minutes more, or until the top is lightly browned.
  • Cool in pan on wire rack.
  • To serve, cut into bars in the size of your choice.
  • Store any leftover bars, covered, in the fridge.

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