I’ve been so lucky this week my sister, and nephew have been keeping me company down in North Carolina. Today, I was able to take off from work to spend the entire day with them. I prepared them these bars for breakfast. These banana bars are a spin off of your traditional banana bread or muffins.

I enjoy this recipe because it is super easy to prepare and clean up! Not mention another great way to use up ripe or frozen bananas.

This recipe was adapted from TOH Banana Squares. 

Prep time: 10 minutes 

Bake time: 35 minutes

This recipe yields: 12-15 bars

Ingredients:
2 eggs, separate whites and yolks

1/3 canola oil

1/3 cup crunchy peanut butter

1 1/2 cup granulated sugar

1 cup mashed bananas; about 3 medium  (I used frozen)

1/4 cup low fat buttermilk

1 1/2 cup whole wheat pastry flour

1 teaspoon baking soda

1/2 teaspoon pure vanilla extract

1/2 cup semi sweet chocolate chips (optional)

Pre-directions:

• Line 9 by 13 inch pan with parchment paper and set aside.
• Preheat oven to 350 degrees

Directions:

1. In a stand mixer, beat egg whites until soft peaks form; pour into small bowl and set aside. In same stand mixer bowl cream peanut butter, canola oil, and sugar. Beat in egg yolks; mix to combind. Add the bananas and mix well.

2. Combine flour and baking soda; add to creamed banana batter alternate the flour with buttermilk, beating well after each addition. Add vanilla. Fold in egg whites. Lastly, fold in chocolate chips.

2. Pour the batter into a prepared 13-in. x 9-in. baking dish. Bake at 350° for 35 minutes. I did use a dark metal pan, which does effect the bake time. Cool pan on wire rack before cutting into bars.

3. After the bars have cooled completely store the bars in an air tight container in the refrigerator.