Operation: Use the blues! I’m sure you’ve noticed lots of fresh fruit, especially berries, on the blog lately. I guess I got a little too excited when the summer breezes blew in and I went a little wild with produce. Next time, I will stock up and freeze some berries, but I learned that lesson the hard way.
Today I was faced with blueberries and bananas that needed to be eaten or tossed. I wasn’t about to toss! No way! Instead, I developed a recipe to incorporate everything: Banana Blueberry Bars.
I’m not usually the creator of recipes - I’m great at following ‘em – but I got creative and took my chances. Success!
The dry ingredients:
- 1/2 c. whole wheat flour
- 1 c. old-fashioned oats
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. cinnamon
- 1 T. ground flaxseed
The wet ingredients:
- 2 very ripe bananas, mashed
- 1/4 c. almond milk
- 2 T. agave syrup – honey is a fine substitute.
- 1/2 tsp. pure vanilla extract
- 1 c. blueberries
Directions:
- Preheat the oven to 350*.
- Combine the dry ingredients in a large mixing bowl.
- Add the bananas, almond milk, agave, and vanilla.
- Fold in the blueberries at the end.
- Pour batter into an 8 X 8 baking pan, sprayed with non-stick spray.
- Bake for 15 – 18 minutes. I did the toothpick test to make sure they were done!
- Eat and enjoy!
I taste-tested one of these babies as an afternoon snack. It was dense, moist, and oozing with blueberry goodness. No egg, no oil – just all natural sweetness in every bite! The bananas and blueberries were happy in their new home!
Have you created anything new and exciting in the kitchen recently? Please share!
*I had one of these bars pre-run this morning. Perfect fuel, too!*
