- 2 large bananas, mashed
- 3/4 cup unsweetened applesauce
- 1 cup creamy peanut butter
- 3/4 cup honey
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 2 cup quick oats
- 1 1/2 cup whole wheat flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 extra large egg
- 1/2 tsp salt
- 1/2 cup coconut
- 3/4 cup Craisins
- 3/4 cup white chocolate chips
- Preheat oven to 350 degrees.
- In a stand mixer bowl fitted with the paddle attachment, combine mashed banana, applesauce, peanut butter, honey, brown sugar, egg and vanilla extract.
- Stop the mixer and add in the oats, flour, cinnamon, baking soda, and salt.
- Blend until mixed – batter will be on the thicker side.
- Add in the coconut, Craisins and white chocolate chips.
- Just mix until combined.
- On a parchment lined cookie sheet, scoop a 1/4 cup of dough onto the pan leaving a 2″ span between each. *You can use a whoopie pie pan if you wanted too!
- Bake for 12-15 minutes just until set and very lightly brown.
- Prepare a 9×13” baking pan by spraying with non-stick cooking spray lightly then line with parchment paper ensuring you leave at 1 1/2” sticking up over the sides. This will help with lifting out. If you want thinner bars, use a Jelly Roll pan.
- Dump the batter onto the parchment paper and spread out. It helps if you lightly wet your spatula to smooth it out.
- Bake 20-25 minutes just until the top is set and very lightly browned. It’ll have give when you press it however it won’t be sticky. Watch your time as you don’t want to over bake this.
- Allow to cool in the pan then lift out from the pan using the parchment paper. If you are using a bigger pan, you may ask someone to help by using a spatula underneath to lift out with you.
- Cool completely before cutting into bars.