15 Sep

yum these were a nice departure from banana bread! These did not last long at all! Go make them now!


adapted from oh my! sugar high


1/2 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1 cup mashed over-ripe bananas (about 2-3 depending upon size)
1 teaspoon vanilla extract
3/4 cup all-purpose flour (I used 1/2 cup all-purpose and 1/4 whole wheat)
1 1/3 cups rolled oats
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon

3/4 cup rolled oats
1/3 cup packed brown sugar
1 1/2 tablespoons flour
2 tablespoons butter, melted
1/8 cup tablespoons chopped pecans
1 teaspoon ground cinnamon


Grease and flour 8×8 inch square baking dish. Preheat over to 350 degrees F.
In medium bowl, stir flour, 1 1/3 cups oats, salt, baking soda and cinnamon together. Set aside.
In a large bowl, cream 1/2 cup butter and 2/3 cup brown sugar. Beat in the eggs, one and at a time. Add mashed bananas and vanilla and beat again, just until incorporated.
Beat the flour mixture into the banana mixture. Pour batter into baking pan.
Make the topping by stirring 3/4 cup oats, 1/3 cup brown sugar, flour, melted butter, pecans, and cinnamon together until nice and crumbly. Sprinkle evenly over the top of the batter and press down lightly to even it out.
Bake in preheated oven for 38 to 46 minutes, or until a toothpick inserted in center comes out clean. Transfer to a rack to cool completely.


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