Lassens Natural Foods & Vitamins

Subtitled: I am horrible at estimating how many bananas my family will eat...
I'm not much of a banana eater, and the others in my household eat them in fits and starts. Consequently, I often have overripe bananas hanging around. Yes, I freeze them (peeled) to use for smoothies (one of my daughters makes a smoothie almost every day, so that helps) but here's another great recipe to use those bananas!
I got this recipe from my sister. I won't brag here about how amazing she is, but just trust me, she is. This is a simple, quick, do-right-now or make-ahead recipe. I've added some ingredients that we particularly like, such as ground flaxseeds, ground hemp seeds, and chia seeds. These are optional, but I like the added nutrition.

Directions

First, preheat the oven to 325 degrees.
Mix all of the dry ingredients in a bowl (oatmeal, wheat germ, seeds, whole wheat flour, baking soda).
Then in a blender, mix the bananas, oil, egg and vanilla.
Pour the banana mixture over the dry ingredients.
Chop and then add the dates. Here's a little tip about chopping those sticky dates: oil your knife so that the date pieces come off of the knife easily and don't stick together as much either.
(I will confess that sometimes I add 1/2 cup of chocolate chips too. Does that make me bad?)
Add the dates to the bowl and mix everything together thoroughly.
Pour into a greased 9"x9" pan and bake at 325 degrees for 20-25 minutes.
You can cut the bars and serve immediately or cool. These will keep for a few days at room temperature, or you can freeze the bars and pull them out for a quick breakfast or snack.

< Back To Recipes

What sounds good ?