These moist breakfast bars are like muffins in a new shape. They can be individually wrapped and stored in the refrigerator for two days, making it easy for kids to help themselves. They also make welcome after-school snacks.
- Portion size 12 servings
- Credits : © CanadianLiving.com
- 1/3 cup packed brown sugar
- 1/3 cup smooth peanut butter
- 1/4 cup butter softened
- 1 egg
- 1 cup mashed very ripe banana
- 1/2 cup milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/4 cup coarsely chopped unsalted peanut
- 1 tablespoon baking powder
In large bowl, beat together sugar, peanut butter, and butter until fluffy. Beat in egg, then bananas, milk and vanilla. Stir together flour, peanuts and baking powder; stir into peanut butter mixture just until combined. Scrape into greased 8-inch (2 L) square cake pan.
Bake in 350°F (180°C) oven for about 35 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. Cut into 12 bars. (Bars can be individually wrapped in plastic wrap and stored in refrigerator for up to 2 days.)