It’s hard to believe that the semester is over half-way done…where has the time gone?! The past month or so has been a constant rush of assignments, running, racing, and everything else in between.
My most exciting assignment has been a two-week simulation of being a patient diagnosed with Celiac’s Disease (inability to process gluten in the body) and a variety of unrelated allergies: strawberries, citrus, and fruits and vegetables containing latex (i.e. bananas, avocados, kiwis, chestnuts, etc). The purpose of the assignment is to not only increase our knowledge of nutrition interventions used to treat certain diseases, but also to create empathy for future clients…it’s working 😉
My two weeks are almost up and I can honestly say I’ve never been so stoked to eat a banana before…perhaps that’s why I’m posting about these gooey banana bars today? #cravingsdontlie
As far as running goes, my team just got back from the Mountain West Conference Championships in Boise, ID. We had an overall solid performance, capturing a 6th place finish amongst some of the nation’s best.
We hope to improve upon that come next weekend at the Regional meet in Logan, UT. Wish us luck!
Anyways, back to the purpose of the post.
BREAKFAST BANANA BARS.
Not to make your mouth water any more than necessary, but the ooey gooey chocolate bursts accompanying each bite are hard to resist. The only thing possibly better than the chocolate explosions is that these bars are a perfect grab n go breakfast/snack option. At least for me, these options are ESSENTIAL during the busy periods of my life. Even though there seems to be relatively less time for food, your body doesn’t have less of a need for it!
If made in a muffin tin, these would store well in the freezer. As bars, I stored them in the fridge and they lasted great for as long as 5 days (perhaps they could go longer? I wouldn’t know since they were all eaten by the 5th day hehe).
Breakfast Banana Bars
7 RIPE medium-sized bananas
1/4 cup canola oil
1 TBS vanilla
1/2 tsp salt
2 tsp baking powder
1 1/2 tsp cinnamon
3-3 1/2 cups whole wheat flour
1 cup chocolate chips
+ 1 TBS sprinkled oats on top
Preheat oven to 375° F. Puree ripe bananas. I used a food processor, but a blender or even a fork would work great! Add the rest of the ingredients together. Add flour 1 cup at a time until desired consistency is reached. Fold in chocolate chips. Pour batter into a greased 9×9 pan. Sprinkle oats and chocolate chips on top. Bake for 40-50 minutes. I like to stay on the 40 minute side of things to help keep the final product moist and gooey. Store these in the fridge. The bars will set up nicely in the fridge and stay fresher longer. These are a perfect pair with yogurt and fruit in the morning or a yummy dessert after dinner.