My pantry is crazy full. Between my roommate and I, I bet we have enough food to feed a family of four for a month. I’m not exaggerating. A month. I enjoy having a well-stocked pantry, but that just seems excessive.
When taking inventory, I noticed I had a whole bag of butterscotch chips I had no idea what to do with. I also had a nearly-full canister of oats I hadn’t been working on, a bag of walnuts, and a couple of overripe bananas. Perfect. Time to bake…
Banana Oatmeal Scotchie Bars
adapted from www.epicurious.com
1 c. all-purpose flour
1 c. whole-wheat flour
1 c. quick-cooking oats
1 TBSP baking powder
3/4 tsp. salt
1 c. (2 sticks) unsalted butter, room temperature
3/4 c. granulated sugar
1 1/4 c. (packed) dark brown sugar
2 large eggs
1/3 c. mashed ripe bananas (about 2 large)
2 tsp. vanilla extract
1 bag butterscotch chips
1 c. walnuts, toasted and chopped
1. Preheat oven to 350°F. Butter and flour 15x10x1-inch baking sheet.
2. Blend first four ingredients in medium bowl.
3. Beat butter in large bowl until fluffy. Add both sugars and beat until well blended.
4. Add eggs 1 at a time, beating well after each addition. Beat in bananas, then vanilla.
5. Stir in flour mixture, then chocolate and pecans.
6. Spread batter in prepared pan. Bake until tester inserted into center comes out clean and top is golden, about 25 minutes.
7. Cool in pan on rack. Cut into 3×2-inch bars and serve.
One year ago: The absolutely fabulous and impressive looking dessert from my 2008 Mother’s Day menu–chocolate pavlova with Chambord cream and fresh berries.