Mimis Banana Breakfast Bars Recipes

Steps:

• Preheat the oven to 350F (325F if using a dark colored pan).
• 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. Spray the foil with Pam. (May also just lightly spray the pan with Pam)
• In a large mixing bowl with an electric mixer, beat the softened butter and brown sugar until light and fluffy.
• Add the egg, beating until incorporated.
• Add the oats, bananas, salt and cinnamon and beat until well combined.
• With a wooden spoon, stir in the pecans, raisins and apricots until blended.
• Spoon the batter evenly in the prepared baking pan. This batter is very thick and stiff.
• Bake in the preheated oven for about 40 minutes (less if baking in a dark colored pan).
• 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.
• Watch carefully and DO NOT OVER BAKE! Check at 30 minutes.
• 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 simply sprayed the pan with Pam, allow the bars to cool in the pan.

Steps:

• Preheat oven to 375 degrees.
• Mush bananas and combine with all the other ingredients. Spoon batter into greased muffin cups and bake for 13-15 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
• In a mixing bowl, beat together the peanut butter, brown sugar, and butter with an electric mixer until smooth and fluffy. Beat in the egg and vanilla extract, then the banana. Stir in the oats, flour, wheat germ, and baking soda until completely combined. Spread in prepared baking pan.
• Bake in the preheated oven until set and lightly browned, 20 to 25 minutes. Remove from oven and cool in pan on wire rack before cutting into bars.