“Every Spring, our school has a picnic, and every Spring we tend to have bunches of leftover bananas. So they wouldn't go to waste, I came up with a recipe that uses a lot of bananas and are extremely addictive. Enjoy! As you can see from the photos, I've made them in a cake pan or as individual muffins/bars. They are very dense and moist.”
READY IN:
1hr 40mins
SERVES:
12
YIELD:
12 bars
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 350ºF.
  2. Grease a 9 x 13" pan or large muffin pan, and set aside.
  3. In a very large bowl and using a mixer, cream together the butter, sour cream, brown sugar, and Splenda until smooth.
  4. Scrape sides with a rubber spatula, add the eggs, and mix until incorporated.
  5. In a separate bowl, peel your bananas, break them up, and use your mixer to create a fairly smooth banana puree.
  6. Add banana mixture and vanilla to your main bowl.
  7. In another large bowl, combine flour, oats, baking soda, baking powder, nutmeg, and salt, and stir until it is well blended.
  8. Slowly incorporate your dry ingredients into the liquid ingredients until it is smooth - you may need to switch to a spoon when it gets too thick.
  9. Add white chocolate chips, semi-sweet chocolate chips, and chopped walnuts (if desired).
  10. Pour into greased 9 x 13" pan or make into individual mini-loafs, muffins, etc.
  11. Bake for 80-90 minutes or until a toothpick comes out fairly clean.
  12. I recommend resisting temptation and allowing them to cool sufficiently so that you don't burn your tongue/mouth, but who am I to judge if you can't wait.

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