1. Preheat oven to 350°. Line a 9x13-inch pan with parchment paper. Coat with nonstick baking spray, and set aside.
2. Place bananas in a food processor; process until smooth. Add flour, brown sugar, salt, baking powder, butter and vanilla; process until smooth. Add oats, and pulse just until mixed.
3. Spread two-thirds of the dough evenly into the prepared pan. Spoon fruit spread evenly on top of dough. Drop remaining dough in small clumps on top of jam.
4. Bake 30 to 35 minutes or until golden brown. Remove from oven; let cool completely before cutting into bars.
Chef Tip: Store in an airtight container for up to 1 week.
- 4 g Total Fat
- 2 g Saturated Fat
- 10 mg Cholesterol
- 180 mg Sodium
- 34 g Carbohydrate
- 2 g Fiber
- 3 g Protein
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Nutritional Information
- 4 g Total Fat
- 2 g Saturated Fat
- 10 mg Cholesterol
- 180 mg Sodium
- 34 g Carbohydrate
- 2 g Fiber
- 3 g Protein
Directions
1. Preheat oven to 350°. Line a 9x13-inch pan with parchment paper. Coat with nonstick baking spray, and set aside.
2. Place bananas in a food processor; process until smooth. Add flour, brown sugar, salt, baking powder, butter and vanilla; process until smooth. Add oats, and pulse just until mixed.
3. Spread two-thirds of the dough evenly into the prepared pan. Spoon fruit spread evenly on top of dough. Drop remaining dough in small clumps on top of jam.
4. Bake 30 to 35 minutes or until golden brown. Remove from oven; let cool completely before cutting into bars.
Chef Tip: Store in an airtight container for up to 1 week.