PB Banana Protein Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
(The Wet)5 overly ripe, brown, smashed bananas4 TBSP of Agave2 Cups of PB/ Almond/ Cashew Butter (I like smooth)1/4 Cup of Unsweetened Applesauce3 TBSP of Honey(The Dry)3-4 Cups of Toasted in the oven @ 350 for 10 mins, whole grain oats (I used old fashioned)2 TBsp of Unsweet Cocoa Powder16 Scoops of Vanilla Protein Powder (mine is from Trader Joe's of course)2 tsp of Pumpkin Pie Spice (or cinnamon)1/2 Cup of Whole Wheat Flour
Preheat oven to 350.
Toast the Oats for 10 mins on 2 cookie sheets. Don't burn them! Let them cool for a few, and then can be mixed with dry ingredients.
Mix the remaining dry ingredients together while toasting oats.
In a separate bowl, mash the bananas til mostly smooth and add in honey, agave, and applesauce. Lastly mix in PB. You can make it a little looser by microwaving it on 1/2 power for 30 secs before mixing it in or just use a hand mixer.
Once the oats are cooled and all the dry ingredients are mixed, add the wet and incorporate until all is moist but don't overmix or they will become tough.
Spread out the mix on 2 small cookie sheets, lined with wax paper, no cooking spray needed, in an even layer.
Bake for 10 mins at 350. Once out of the oven, cut the bars to your liking. I cooled mine right on stove and then packed em up and placed them in the fridge in an air tight container. They should keep for about a week!
Serving Size: 32-44 bars between 2 cookie sheets, depending on how big you want them
Number of Servings: 40
Recipe submitted by SparkPeople user VLAROCCO614.
Toast the Oats for 10 mins on 2 cookie sheets. Don't burn them! Let them cool for a few, and then can be mixed with dry ingredients.
Mix the remaining dry ingredients together while toasting oats.
In a separate bowl, mash the bananas til mostly smooth and add in honey, agave, and applesauce. Lastly mix in PB. You can make it a little looser by microwaving it on 1/2 power for 30 secs before mixing it in or just use a hand mixer.
Once the oats are cooled and all the dry ingredients are mixed, add the wet and incorporate until all is moist but don't overmix or they will become tough.
Spread out the mix on 2 small cookie sheets, lined with wax paper, no cooking spray needed, in an even layer.
Bake for 10 mins at 350. Once out of the oven, cut the bars to your liking. I cooled mine right on stove and then packed em up and placed them in the fridge in an air tight container. They should keep for about a week!
Serving Size: 32-44 bars between 2 cookie sheets, depending on how big you want them
Number of Servings: 40
Recipe submitted by SparkPeople user VLAROCCO614.
Nutritional Info Amount Per Serving
- Calories: 186.8
- Total Fat: 8.1 g
- Cholesterol: 23.1 mg
- Sodium: 90.4 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 2.8 g
- Protein: 12.4 g
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