Chocolatey Banana Oat Squares

- Amanda

It took me a while to decide what to call these. At first, I was sold on banana chocolate oat brownies. But my husband didn’t think they fit the bill for what he might call a brownie. Then I was leaning towards bars. But, Mr. T, my 6 year-old, said that bars are “usually a little harder and not so soft.” And for some reason, cake just didn’t work for me….So, Chocolatey Banana Oat Squares it was. And I’m still not 100% sold on that title, but tomato tomata, the only thing these need to be called, is really good. Because that’s exactly that they are.

This cake, bar, brownie is so soft, moist and packed with chocolatey banana flavor. And I bet, if you tasted one, you wouldn’t believe me if I told you they are made with whole wheat flour. And, they contain healthy ingredients like oats and ground flax seeds. What’s not to love there?!

When the monkeys and I decided to use up the two not so pretty bananas, we had left, we wanted to make something different than our usual go-to’s like a muffin or quick bread or freeze for a smoothie. And I’m so glad we did because we have created another yum-tastic go-to banana recipe, my friend’s. One that will be in heavy rotation I’m sure, especially if this quarantine lasts. Because anything that makes us smile, feel warm and fuzzy inside, and has some added points in the healthy category, is everything we need right now.

So, if you have bananas, especially ones that are on the browner side, oats, chocolate chips, and a couple pantry staples, get in that kitchen and give these a whirl. The only thing you might regret if you do, is cutting them while they’re still warm and gooey fresh out of the oven, and eating too many before dinner. But shhhh, the kids don’t know about that part.

Oh, and if you do try them, let me know what you might call them.

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Chocolatey Banana Oat Squares

Prep Time 15 minutes
Cook Time 20 minutes

Ingredients

  • 1 cup mashed very ripe banana (about 2-2 1/2 bananas)
  • 1 large egg, room temperature
  • 1/4 cup vegetable oil (or any other oil or melted butter)
  • 2 tbsps milk, room temperature
  • 1 tsp vanilla extract
  • 1/3 cup (65g) brown sugar
  • 1/2 cup + 2 tbsps whole wheat flour
  • 1/3 cup (35g) old fashioned oats
  • 2 tbsps cocoa powder, sifted (I used dark cocoa)
  • 2 tbsps ground flax seeds
  • 1/2 tsp bakind soda
  • 1/4 tsp salt
  • 1/3 cup chocolate chips (we used mini milk and dark)

Instructions

  1. Preheat oven to 350F/170C. Spray a square 8×8" baking pan with cooking spray and line with parchment paper for easier removal.

  2. In a large bowl, mash the bananas. (Be sure to measure if it's 1 cup.) Add the egg and whisk slightly with a fork to incorporate.

  3. Next, using a spatula, stir in the oil, milk, vanilla and brown sugar until completely combined.

  4. Then add the flour, oats, sifted cocoa powder, ground flax seeds, baking soda and salt and fold gently just until everything is incorporated.

  5. Last, fold in the chocolate chips and pour batter into the prepared batter, smoothing it out evenly.

  6. Bake in the preheated oven for about 18-20 minutes until it's set and springs back to the touch a bit. Be sure not to over-bake it for moist and gooey bars. Let cool slightly and slice into squares. Enjoy.

  7. This can be kept covered at room temperature for 2 days or stored in the fridge for up to a week.

Recipe Notes

*I wouldn’t recommend olive oil as it will give a slightly stronger flavor than vegetable, coconut, or another milder oil like grapeseed.  But do let me know if you try it with success.