Here's a Block-buster Breakfast idea!
Quick & Easy, Make Ahead, bananas, breakfast, dates, healthy, Healthy, Lassens natural foods market
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!
Ingredients
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. I oil my knife so that the date pieces come off of the knife easily and don't stick together as much either.
Pour the banana mixture over the dry ingredients Chop and then add the dates. Here's a little tip about chopping those sticky dates. I oil my knife so that the date pieces come off of the knife easily and don't stick together as much either.
Directions
Pour the banana mixture over the dry ingredients Chop and then add the dates. Here's a little tip about chopping those sticky dates. I oil my 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. My pan is actually a 8"x8" so I baked my bars for about 28 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. My kids like to take a bar for lunch, too. They make a great breakfast with a protein shake or just juice!
(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. My pan is actually a 8"x8" so I baked my bars for about 28 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. My kids like to take a bar for lunch, too. They make a great breakfast with a protein shake or just juice!
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