Banana Oat Bars

Banana Oat Bars

Tags: Bars

  • Prep Time: 30 min
  • Cook Time: 25 min
  • Ready Time: 180 min
  • Yield: 2 dozen bars

Ingredients

BASE

  • 2 cups firmly packed light brown sugar
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon banana extract
  • 2 1/2 cups Pillsbury BEST® All Purpose Flour
  • 1 teaspoon baking soda
  • 3 cups uncooked oats (not instant or old-fashioned)

FILLING

  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 ripe bananas, sliced
  • 2 tablespoons Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • OR 2 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
  • 1 teaspoon sugar
  • 1 teaspoon banana extract
  • 1/2 teaspoon salt

Preparation Directions

  • HEAT oven to 350°F. Spray a 13 x 9 x 2-inch pan with no-stick cooking spray.

BASE

  • COMBINE brown sugar, 1 cup shortening, eggs and vanilla and banana extracts in bowl of electric mixer; beat at medium speed until well blended.
  • STIR in flour, baking soda and salt. Stir in oats. Reserve one third of mixture. Press remaining mixture onto bottom of prepared baking dish.

FILLING

  • COMBINE condensed milk, bananas and 2 tablespoons shortening in medium saucepan; cook and stir constantly on low heat until mixture thickens and resembles banana pudding. Remove from heat.
  • STIR in sugar, vanilla extract and salt. Spread over base. Crumble reserved oat mixture over top of filling.
  • BAKE 25 minutes or until golden brown. Remove pan to wire rack. Cool. Refrigerate. Cut into 2 1/4 x 2 inch bars.

Nutritional Information Per Serving

Serving Size (1 bar, 1/24 of recipe), Calories 310 (Calories from Fat 100), Total Fat 12g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 20mg, Sodium 130mg, Total Carbohydrate 47g (Dietary Fiber 2g, Sugars 29g), Protein 0g; Percent Daily Value*: Vitamin A 2%, Vitamin C 2%, Calcium 6%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.