banana oatmeal 'monkey bars'

[sleevesofsatin]

These are almost cake-like bars, but sweet and tender with the special addition of banana chip “sprinkles” as I came to call them. A perfect way to use up bananas on the cusp of being thrown away, the flavors and nature of these bars make them the perfect dessert, snack, or even breakfast.

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Batter.



Banana chips.



Peeking inside.

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Banana Oatmeal ‘Monkey’ Bars

Makes 18 bars.

I nicknamed these ‘monkey bars’ because of the bananas, but also because they’re hand-held and pretty messy. I found myself scooping the crumbs up with my fingers and, well, you get the idea. Also, if your bananas are a little underripe (aka hard to mash) - chop them up and pop them in the microwave for 30 seconds. They’ll also stir easier if they’re warm.
Ingredients

For the bars:

• 1 package Betty Crocker Oatmeal Cookie mix
• 1 stick (8 oz) unsalted butter, at room temperature
• 1 large egg
• 1 cup raisins
• 2 tablespoons water
• 2 very ripe bananas, mashed

For the topping:

• 4 oz cream cheese, at room temperature
• 1 tablespoon unsalted butter, at room temperature
• ¼ cup powdered sugar
• 2 very ripe bananas, mashed
• ¾ teaspoon vanilla
• ½ cup dried, sweetened banana chips

Directions

1.) Preheat the oven to 375° F, with the rack in the lower third of the oven. Grease a 9×13 inch glass baking dish with butter or non-stick spray, and set aside.

2.) In a large mixing bowl, whisk together the water, egg, butter, and mashed bananas. Don’t worry if it doesn’t quite come together. Add the oatmeal cookie mix and raisins, and stir until well combined. The batter should be loose and pourable.

3.) Pour the batter into the prepared dish and bake 15-20 minutes, until golden brown and firm. Cool completely to room temperature on a wire rack or your counter.

4.) While the bars cool, prepare the icing. In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl using an electric hand mixer), beat the cream cheese until fluffy. Add the butter, bananas, and vanilla, and beat until incorporated. Sift the powdered sugar into the bowl, and then beat until completely combined. Don’t worry if the icing looks a bit lumpy, it will never be completely smooth due to the bananas’ natural texture.

5.) Put the banana chips in a large plastic baggie and smash with anything heavy in the kitchen - a rolling pin, can of tomatoes, meat tenderizier - whatever is convenient. You just want the banana chips to be crumbly, but not powder.

6.) Once the bars are completely cool, pour the icing on and spread evenly with an off-set spatula. Sprinkle the banana chip bits all over the bars. Cut into 18 portions (6×3) and serve for breakfast or dessert!