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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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These bars can also be made into a layered cake - just divide the batter between two 8 pans. I think a peanut butter or a cream cheese frosting would be delicious between the layers, or even plain ol' strawberry jam! Read more ! Sometimes I make two pans and sprinkle the top of one with chopped walnuts for variety and added protein too. Ingredients:
1 cup flour |
1/2 cup whole wheat flour |
1/2 cup rolled oats (old-fashioned or quick , not instant) |
1/2 tbsp baking powder |
1/2 tsp baking soda |
1 tsp pumpkin pie spice (a blend of cinnamon, nutmeg, ginger and cloves) |
2 tbsp canola oil |
2/3 cup brown sugar |
2 tbsp honey |
2 tbsp unsweetened applesauce |
1 cup sour cream (light's fine, ni is for 14% m.f.) |
1 tbsp vanilla |
6 oz silken tofu (i use mori-nu lite), pureed |
3 medium-large bananas, mashed |
walnuts or chocolate chips for topping (optional, not included in ni) |
Directions:
1. Preheat oven to 350F, grease and line a 9x13 pan or two 8 pans.
2. Whisk together flours, oats, baking powder, baking soda and pie spice in a medium bowl. Set aside.
3. In a large bowl beat together oil, brown sugar, honey and applesauce until smooth.
4. Add sour cream, vanilla and tofu puree and again beat smooth.
5. Add flour and bananas in alternate batches, starting and ending with dry.
6. Pour batter into prepared pan(s), top if desired.
7. Bake 25 minutes, rotating pans after 15 minutes.
8. Cool completely in pans (or chill if possible) before cutting.
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