Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, mash the ripe bananas until smooth.
- Add rolled oats, honey or maple syrup, eggs, baking powder, and vanilla extract; stir until well combined.
- Grease an 8×8-inch baking dish or line it with parchment paper.
- Pour the mixture into the prepared dish and spread it evenly.
- Bake for 25-30 minutes until golden brown. Let cool for at least ten minutes before slicing into squares.
Nutrition
Notes
Ingredient Flexibility: I often use pure maple syrup instead of honey for a deeper, less floral sweetness, and both work perfectly.
Storage Secret: These bars keep wonderfully in an airtight container at room temperature for two days, but I always store them in the fridge for up to a week to maintain their texture.
Make-
Ahead Magic: I love mixing the batter the night before and letting it sit in the baking dish in the fridge, which makes for an incredibly quick bake in the morning.
Key Mistake to Avoid: Don't overbake them.
I take them out when they are just set and golden, as they continue to firm up while cooling, keeping them wonderfully moist.
Serving Suggestion: My favorite way to enjoy these is slightly warmed with a dollop of plain Greek yogurt for a satisfying breakfast or snack.
Pan Alternative: If you don't have an 8x8 dish, a 9-inch round cake pan works just fine.
I've used one many times, just keep an eye on the bake time as it may be a few minutes less.