Oatmeal bars are great to have all year round. No need to use fresh fruit for them. Use any preserve you like from your pantry. Another great thing about this recipe is it’s egg-free. Hope you love this as much as my family does!
By the way, if you are wondering why there is baking soda in this recipe …the answer is easy, it added to allow the dough to rise. It’s a fun chemistry fact.
I came across this recipe posted by Better Homes and Garden and I had to give it a try. It’s a great recipe except I reduced the sugar in it….why not. Right? Makes you feel less guilty.
I made a 50/50 butter/chocolate glaze for the cake or you can make the frosting they post on their website. The first link is the Better Homes and Garden recipe with frosting. The second link includes the glaze. Hope you like it!
Less butter and less sugar is good for you and so it this version of banana bread. Make sure the bananas are ripe before adding the bananas into this recipe. I have read you can ripen bananas in the oven to speed up the process..DO NOT DO THAT. It will make the dough too liquid-ie (not an official word but it works).
If you don’t like chocolate chips, swap it with walnuts, peanut butter chips, etc.
If you like a spicy version, add a teaspoon of cinnamon and leave out the chocolate.