Ingredients: |
Ingredients: 1 large egg
2 small/medium or 1 extra-large ripe bananas (about 1/2 heaping cup mashed banana)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup unsalted butter, softened (1/2 of 1 stick)
2 teaspoons vanilla extract
1 1/2 cups old-fashioned whole rolled oats (not instant or quick-cook because they act more like flour and aren’t suitable here)
1 1/4 cups all-purpose flour
1/2 to 1 teaspoon cinnamon, added to taste
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
1 1/4 cups semi-sweet chocolate chips, divided
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Directions: |
Directions:Preheat oven to 350F, line an 9×9-inch pan with foil for easier cleanup, and spray with cooking spray; set aside.
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, bananas (I leave them whole and don’t pre-mash them before adding to bowl), sugars, butter, vanilla, and beat on medium-high speed until well combined, about 4 minutes. The mixture won’t be smooth, fluffy, or ‘creamed’ like traditional cookie dough and will have small chunks of bananas present and it’s on the runnier side.
Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add 1 cup chocolate chips, and beat on low speed until just combined, about 30 seconds.
Turn the dough out into prepared pan and using a spatula, spread it into a smooth, flat layer.
Evenly sprinkle the remaining 1/4 cup chocolate chips.
Bake for about 25 minutes, or until just set. Bars firm up as they cool. Baking times may vary due to the moisture content variances in bananas, climate and oven variances; etc. Allow bars to cool in the pan for 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. |
This recipe for Banana Oatmeal Chocolate Chip Cookie Bars is from