Banana-Pecan Chocolate Chunk Bars

I needed to use some overripe bananas I’d frozen and found this recipe on Martha Stewart’s website.  I altered it a bit from the original recipe.  I only had pecans on hand, plus I made these into bars instead of cookies.  Blame extreme laziness on my part.  I really liked these!  They were moist, and I liked the oatmeal in it.  Using oatmeal and bananas practically makes it health food, right?  That’s what I keep telling myself anyway…

Banana-Pecan Chocolate Chunk Bars (Adapted from Martha Stewart)

Ingredients

1 c all-purpose flour

1/2 c whole-wheat flour

1 t coarse salt

1/2 t baking soda

3/4 c (1 1/2 sticks) unsalted butter, softened

1/2 c granulated sugar

1/2 c packed light-brown sugar

1 large egg

1 1/2 t pure vanilla extract

1/2 c mashed ripe banana (about 1 large)

1 c old-fashioned rolled oats

8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks

1/2 c coarsely chopped pecans (about 2 ounces), toasted

Directions

1.  Preheat oven to 375 degrees.  Whisk together flours, salt, and baking soda in a small bowl; set aside.  Mix butter and sugars with an electric mixer until pale and fluffy.  Add egg and vanilla; mix until combined.  Mix in banana.  Add flour mixture; mix until just combined.  Stir in oats, chocolate chunks, and pecans.

2.  Pour mixture into a greased 9 x 13 inch pan.  Bake until the top is golden brown and springs back to the touch, about 20 to 25 minutes.  Cool and cut.

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