Prep time
Cook time
Total time
Serves: 12-24
  • ¾ cup butter, softened
  • ½ cup firmly packed brown sugar
  • 1 large egg
  • 4 cups quick-cooking oats, uncooked (I use Bob's Red Mill)
  • 1-1/2 cups mashed bananas (about 3 large)
  • ½ teaspoon sea or Kosher salt
  • ½ teaspoon ground cinnamon (I use Penzeys China Cassia)
  • ½ cup chopped pecans
  • ½ cup golden raisins
  • ¼ cup chopped dried apricots
  1. Preheat the oven to 350F (325F if using a dark colored pan).
  2. Line a 13"X9"X2" baking pan with aluminum foil, putting the shiny side up. Make sure the foil hangs over the sides of the pan. Lightly spray the foil with Pam. (May also leave out the foil and simply lightly spray the pan with Pam)
  3. In a large mixing bowl with an electric mixer, beat the softened butter and brown sugar until light and fluffy.
  4. Add the egg, beating until incorporated.
  5. Add the oats, bananas, salt and cinnamon and beat until well combined.
  6. With a wooden spoon, stir in the pecans, raisins and apricots until blended.
  7. Spread the batter evenly in the prepared baking pan. This batter will be thick and stiff.
  8. Bake in the preheated oven about 40 minutes (less if baking with a dark colored pan).
  9. The bars are done when a toothpick inserted into the center of the pan comes out with just a few moist crumbs clinging to it and the edges of the bars are just starting to brown.
  10. Watch carefully and DO NOT OVER BAKE! Check at 30 minutes.
  11. If you have lined the pan with foil, lift the bars out by the overhangs and place on a wire rack to cool. If you have sprayed the pan with Pam, allow the bars to cool in the pan.
Recipe by Best of BS at http://bestofbs.com/mimis-banana-breakfast-bars/