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Oatmeal Creme Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 14 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 45-50 minutes
  • Yield: 16 servings
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Description

These Chocolate Chip Banana Bars are moist and tender with a thick, chewy blondie-like texture. Loaded with sweet mini chocolate chips and buttery banana flavor, they offer a delicious and easy alternative to traditional banana bread. Perfect for breakfast, dessert, or a snack, these bars are simple to make and bake in just about 30 minutes.

Ingredients

Wet Ingredients

  • ½ cup (113 g) unsalted butter
  • ¾ cup (150 g) light brown sugar
  • 1 large egg, room temperature
  • 1 cup mashed bananas (about 2 medium bananas)
  • 2 teaspoons (10 ml) vanilla extract

Dry Ingredients

  • 1 cup (120 g) all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Add-ins

  • ¾ cup (128 g) mini chocolate chips, divided

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8×8 inch (20 cm) baking pan with parchment paper along the bottom and two sides to ensure easy removal of the bars once baked.
  2. Melt Butter: Place the unsalted butter in a microwave-safe bowl. Microwave on high for 1 minute, stir, and heat an additional 15 seconds if needed. Allow the melted butter to cool for 10–15 minutes until warm but not hot, then set aside.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
  4. Combine Wet Ingredients: In a large mixing bowl, whisk the cooled melted butter with the light brown sugar until well combined. Then add the egg, mashed bananas, and vanilla extract, whisking until smooth. The mixture may appear slightly curdled at this stage, but this is normal.
  5. Add Dry Ingredients: Gradually stir in the dry ingredients into the wet mixture in two parts, folding gently after each addition just until combined to avoid overmixing.
  6. Fold in Chocolate Chips: Fold in most of the mini chocolate chips, reserving some to sprinkle on top before baking.
  7. Transfer Batter and Top: Pour the batter into the prepared pan and use a flexible spatula to spread it evenly. Sprinkle the reserved mini chocolate chips evenly over the top for a beautiful finish.
  8. Bake: Bake in the preheated oven for 30 to 35 minutes, or until the edges are firm and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool and Serve: Allow the bars to cool completely in the pan. Use the overhanging parchment paper edges to lift the bars out of the pan, then slice into 16 squares and enjoy.

Notes

  • Room temperature egg helps create a smooth batter and even baking.
  • Do not overmix once dry ingredients are added to keep the bars tender.
  • Mashing the bananas well ensures even moisture distribution.
  • Use parchment paper for easy removal and clean edges.
  • These bars can be stored in an airtight container for up to 3 days or frozen for longer storage.
  • Mini chocolate chips are preferred for even distribution and texture.

Find it online: https://dishrise.com/oatmeal-creme-pies-recipe/