Frosted Banana-Oat Bars

December 3, 2007

If you’re reading this page, you’ve landed on the old site.  Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!

As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.”]  


Last evening I logged on to my blog and was gobsmacked to discover that my post had been listed on the Best of Holidailies!  You cannot imagine how thrilled this neophyte blogger was at the news (made the H.H. read the whole thing–he liked the pic of Elsie’s paw especially) and also how surprised.  So thank you, panel of Holidailies readers, and thank you, everyone who dropped by to read the post (I thought I was hallucinating when I saw the blog stats yesterday). 

Oh, no.  But now the pressure’s on.  I will feel compelled to write a witty, irreverent entry every day.  Or will I end up like Alanis Morisette, and only disappoint after the first big debut?  Only the rest of December will tell.  I’m just glad that today is recipe day–simple and straightforward.  So here goes.

This past Saturday evening, my friend Deb, flush from a recent trip overseas, dropped by and became our first  guest in the new place.  For the occasion (okay, and also because I knew I’d committed to writing about a dessert here), I played a bit with an ancient recipe I had for Banana Bars.


The original bars called for sugar, eggs, butter, and a mixture of bananas and oats.  Since I’ve overhauled virtually every aspect of this dessert by by subtracting ingredients, adding others, and substituting still others to make it NAG-friendly, I now feel that this is my own recipe, which I’ll post here.  I did use the Maple Frosting from Vegan Cupcakes Take Over the World, though, so the credit for that goes to Isa and Terry (ain’t it cool how bloggers can be on a first-name basis like this with complete strangers??).

In my head, the bars were chewy, gooey, and the rich banana flavor was beautifully complemented by the subtle maple of the frosting.  All that was true in the finished product, except for the gooey part; these were more moist and chewy, like what a soft granola bar is supposed to be.  And they  definitely were complemented well by the frosting.

These are a lovely, not-too-sweet dessert and, sans frosting (okay, even with) a quick and convenient breakfast bar.  


Frosted Banana-Oat Bars



7 Responses to “Frosted Banana-Oat Bars”

  1. Grumpychair Says:

    Yum. I need to bring the bad LDL cholesterol down and was glad to see no butter or eggs.

  2. Ricki Says:

    Hi, Grumpychair! Welcome to my blog, and thanks so much for stopping by. I always enjoy reading yours.

    Have no fear–virtually everything I post here is cholesterol-free. Also free of eggs, dairy (ie, lactose), refined sweeteners and wheat. (Though I couldn’t honestly say that I believe too many desserts would be beneficial for LDL levels! I’ll work on that one, and post the recipe as soon as I have it.) 🙂

  3. Deb Schiff Says:

    Those look so tasty!

  4. Natalie Says:

    This looks amazing and just what I was looking for! I have saved it to make this week. 🙂

  5. […] Roasting a gob of tomatoes Banana mini bites, using Ricki’s recipe for Frosted Banana Bars […]

  6. […] post was a recipe for a cross between salsa and guac, which was perfect on the crackers. I also made Ricki’s Frosted Banana Bars into mini bites, which were delicious and […]

  7. Georgia Says:

    oh wow – they look just divine!!

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