Home Made Banana Custard Oat Bars Recipe
Ingredients
| Dark brown sugar | 2 Tablespoon (For the oat bars:) | |
| 2 tablespoons unsalted butter or margarine, at room temperature | ||
| 3 tablespoons canola or vegetable oil | ||
| 1 cup whole-wheat flour | ||
| Ground cinnamon | 1/2 Teaspoon (For the oat bars:) | |
| Salt | 1/4 Teaspoon (For the oat bars:) | |
| 1 cup old-fashioned or quick-cooking rolled oats | ||
| 1/2 cup coarsely chopped dried apple or pear | ||
| Hot water | 1/2 Cup (16 tbs) (For the filling:) | |
| Bananas | 2 Large (For the filling:) | |
| Egg | 1 Large (For the filling:) | |
| Egg whites | 2 Large (For the filling:) | |
| Honey | 3 Tablespoon (For the filling:) | |
| Ground ginger | 1/4 Teaspoon (For the filling:) | |
Directions
1 Preheat the oven to 37 5°F. Lightly grease a 9" x 9" x 2" baking pan. In a food processor, whirl the sugar, butter, and oil until smooth. Add the flour, cinnamon, and salt, then process, using on/off pulses, until the texture resembles coarse meal. Add the oats and process until just combined. Set aside 1/2 cup of the mixture for the topping and press the remainder into the prepared pan.
2 Bake the crust for 20 minutes. Meanwhile, prepare the filling. In a small bowl, soak the apple in the water for 12 minutes, then drain. Place the bananas, egg, egg whites, honey, and ginger in the processor and blend until smooth. Add the apples and pulse just until combined.
3 Pour the banana mixture onto the hot crust; sprinkle the remaining 1/2 cup oat mixture evenly over the top. Return to the oven and bake 12 minutes more or until set in the center. Let stand in the pan on a rack until warm, then cut into 16 squares. Will keep, tightly wrapped and refrigerated, for up to 4 days.
2 Bake the crust for 20 minutes. Meanwhile, prepare the filling. In a small bowl, soak the apple in the water for 12 minutes, then drain. Place the bananas, egg, egg whites, honey, and ginger in the processor and blend until smooth. Add the apples and pulse just until combined.
3 Pour the banana mixture onto the hot crust; sprinkle the remaining 1/2 cup oat mixture evenly over the top. Return to the oven and bake 12 minutes more or until set in the center. Let stand in the pan on a rack until warm, then cut into 16 squares. Will keep, tightly wrapped and refrigerated, for up to 4 days.
Chef
