Unexpectedly not having ingredients can be frustrating.
But sometimes it can lead to creating a wonderful new recipe!
Just this morning I was reading a blog post by someone who had baked a variation of banana bread, because she had found over-ripe bananas on clearance at the grocery. I was surprised because I have never seen produce on clearance; sure, I see surplus bakery items on clearance racks, but that is about it. Well, what do you think I found later that day when I did my grocery shopping?
Oh yes, uber-cheap mushy brown bananas!
I have made this recipe several times in the past year or so, and it seemed like the perfect way to use some bananas that were seconds away from liquefying spontaneously. I did not have plain yogurt, so I used a little almond milk instead. When it came time to add the vanilla, I opened the cabinet to pull out the vanilla….and realized I had used up the last of it awhile ago. I did have almond extract though…and I had just bought some oven-roasted almonds on the same grocery trip that led to my overripe banana purchase. Might as well stick with the trend!
3/8 c white whole wheat flour
1 c old-fashioned oats
3/4 c Rice Krispies
1/8 tsp salt
1 1/2 bananas, mashed
1/8 c honey
1/8 c almond milk
1/8 c creamy peanut butter*
1/2 tsp almond extract
1/2 Baker’s bittersweet chocolate square, finely chopped
1/4 c almonds, unsalted and dry-roasted
Servings: 9 bars
Heat oven to 350oF. Grease a 9″x9″ pan and set aside. In a large bowl, mash the ripe bananas and add the honey, almond milk, peanut butter, and almond extract. In a smaller bowl, sift together the flour, oats, Rice Krispies, salt, nutmeg, and cinnamon. Combine the wet and dry ingredients in the large bowl and stir well. Fold in the almonds and chocolate. Spread evenly in the greased pan, and bake for approximately 30 minutes, or until it has begun to brown. Allow to cool, then slice into 9 even pieces. Enjoy!
*I would have used almond butter if I had almond butter…and if I had known at that point of the recipe that I would be turning these into almond bars.