Tuesday, March 29, 2011

Monkey Bars

I have made these a few times and they are good for snacks and school lunches. Logan was the only one who didn't care for them.

  • 1 2/3 cups mashed, ripe bananas {about 5 bananas. Pumpkin puree is also good!}
  • 3/4 cup packed brown sugar
  • 1/4 cup oil {can use applesauce instead!}
  • 1/4 cup milk {can use powdered milk}
  • 2 large eggs {can use powdered eggs}
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 3/4 cups whole wheat flour
  • 1 cup mini chocolate chips {I reduce this by half, I know, I'm mean!}
  • 1-2 TBSP ground flax {my addition}
Heat oven to 350 degrees. Line a 15x10.5" pan with foil and spray with non-stick spray. Whisk all ingredients except for the flour and chocolate chips. Gradually add in flour until just blended. Mix in half the chocolate chips.

Spread the batter into the prepared pan and sprinkle remaining chips on top. Bake 15-20 minutes, until a wooden toothpick inserted in center comes out clean.

Cool completely. I've even stuck the entire pan into the freezer so that they'd cut cleaner! Once cool, cut into squares.

If you're preparing these for school lunches, I suggest bagging them individually and freezing them like that. If you freeze prior to cutting, the chocolate on top doesn't make a mess in the baggie.

1 comment:

April said...

awesome Marne!

oh and thanks for the food storage blog- I used to be subscribed to that blog a while back- forgot how awesome it was.