A magazine called Get Out! Outdoor Adventure in the Ohio River Region used a recipe from my book A Fork in the Trail called Banana Breakfast Bars in their March issue. It is a filling a decadent treat for the trail that you make at home for a grab-and-go breakfast. The beauty of this recipe is that it makes a great bar for other activities too. It will give you energy for that bike ride on the city trails or working in the garden.

Here is the recipe.

banana breakfast bars

© 2008 Laurie Ann March
this recipe is an excerpt from the book A Fork in the Trail

makes 10–12 servings

This is another one of those make-at-home recipes where the bars seem to disappear before the trip.

1/2 cup butter, softened
2/3 cup brown sugar
1 egg
3 ripe bananas
3 1/2 cups rolled oats
1/2 teaspoon salt
1/4 cup malted milk powder, such as Ovaltine, or chocolate-flavored protein powder
3/4 cup chopped walnuts
1 cup raisins or chocolate chips (or 1/2 cup of each)

Preheat the oven to 350ºF. Mix the butter and sugar together in a medium-sized mixing bowl. Beat the egg and pour it in the bowl. Mash the bananas in a separate bowl, add them to the eggs, and mix well. Stir in the oats, salt, and milk powder combining well. Add the walnuts and the raisins or chocolate chips and stir to combine.

Line the tops and sides of a 9 x 9 inch baking pan with a single piece of parchment paper. Then butter the top of the paper. Pour the batter into the pan. Bake at 350º F for 1 hour. After the slab has cooled, cut it into bars and wrap them in waxed paper. Place the wrapped bars in a ziplock freezer bag. These bars freeze very well for several months.

Tip: To make the parchment paper easier to manage, place a little butter in the bottom of your pan and then place the parchment paper in the pan. The butter underneath with hold the paper in place, making it easier for you to butter the top of the paper.

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