I tripled this recipe and put it in a jelly roll pan. I took these to my Ladies' Bible study and everyone liked them.
2 medium bananas (spotted ones that are a little past their prime)
1/4 cup vegetable or coconut oil
1/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup whole wheat flour
1 cup old fashioned oats
1/4 cup white chocolate chips, optional
1 tablespoon peanut butter, optional
Preheat oven to 350°F. Spray an 8x8” or 9x9” pan with nonstick cooking spray. (Line it with foil first for easy removal, if desired.)
Place bananas in a large bowl. Mash them with a fork or potato masher until just small chunks remain. Stir in oil and brown sugar with a wooden spoon or silicone spatula. Add egg, vanilla, and salt, and stir until combined. Stir in baking soda. Add flour and oats and stir until mixed, some lumps will remain. Spread in prepared pan.
Bake for 18-22 minutes until browned around the edges and not jiggly in the center. Cool completely. Slice into bars.
Optional drizzle: melt white chocolate chips and peanut butter in a small microwave safe bowl (on 50% power in 30 second increments, stirring between each). Place melted chocolate in a small ziploc bag with the tip cut off and drizzle over bars.
Enjoy within 2 days or freeze for up to one month. I like to freeze them and then reheat as needed, since they don’t last very long on the counter.