Peanut Butter…that is all.
But seriously…peanut butter is my middle name.
You all know this.
Yesterday when I asked a group of people if they had any plans for the weekend, one guy replied with, “Yes, I’m going to taste wedding cakes w/ my fiance…in Colorado.” Mind you…we live in Texas.
Turns out he is originally from Colorado where the wedding will be held.
I cannot wrap my mind around paying for a trip to another state just to taste wedding cakes.
It would have to be an EXTREMELY delicious cake.
It wouldn’t hurt if peanut butter was involved.
I added some banana + oats
+ chocolate chips up in thur because
Plus, these are super duper healthy because of those oats, right?
You know it.
- 2 overripe bananas, mashed
- ½ c. creamy peanut butter
- ⅓ c. pure maple syrup
- ¼ c. gluten-free oat flour
- ¼ t. baking powder
- ¼ t. baking soda
- ½ c. gluten-free rolled oats
- ¼ c. + 2 T. mini vegan chocolate chips
- Preheat the oven to 350 degrees F. Grease an 8 in. square baking dish w/ cooking spray.
- In a large mixing bowl, combine the bananas, peanut butter, and maple syrup.
- Stir in the oat flour, baking soda, and baking powder until combined.
- Fold in the oats and ¼ c. of the chocolate chips.
- Pour the batter into the prepared pan and spread evenly.
- Sprinkle the top w/ the remaining 1 T. of chocolate chip.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center of the bars comes out clean.
- Let cool completely, slice into squares, and serve.