Reviewed: Nov. 7, 2009

Hmm. Neither bf or I liked these that much. Not sure, but they don't remind me of cake or cookies, so I don't have a clue what they are. I forgot the raisins, but basically kept everything else the same. They're a little crumbly but not too bad and they're moist and chewy, but honestly, I don't know what else to say. Thanks for the recipe.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: May 19, 2009

These are fabulous! Like other reviewers, I made a few changes - added a pinch of salt, half white sugar & half brown, added a pinch of clove, ginger and nutmeg (for more of a pumpkin pie spice), and used one whole egg rather than 2 eggwhites. I didn't add the raisins because I'm not a fan. I've made it 3 times now - once with sliced almonds & poppy seeds, once with chopped walnuts, and once plain. And I have to say (gasp) I like it better without any nuts (and I tend to like nuts in everything!). The texture is like a dense cake, and for some reason I like it best left alone. Great for breakfasts! Nice if you slice it and spread some almond butter on top as well. Do add an extra TB or two of flour if the batter is too wet before baking.

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liss

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Reviewed: Apr. 16, 2009

The texture of these was not appetizing to my husband and I. The kids liked the flavor and did actually finish the pan over the last couple of days, but I probably will not make again.

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Molly

Cooking Level: Intermediate

Living In: Gardner, Kansas, USA

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Reviewed: Apr. 9, 2009

Searching for yet another way to use up old bananas, I decided to try these. After reading the reviews, I made the following changes: used only 1 cup oats, added 1/4 cup whole wheat flour and 1/4 cup white flour, added 2 Tbsp. veg. oil, and used 1 whole egg instead of 2 egg whites (yolks really aren't that bad for you). I also baked it in a 9x9 inch pan. They turned out a bit crumbly, but that may be because I used rolled oats instaed of quick oats. I love the flavor of these with the raisins and cinnamon. They would also be awesome with walnuts! I frosted them with 1/2 batch "Quick and Almost-Professional Buttercream Frosting" from this site. Made them more like a snack cake. I will probably make these again, but will try tweaking it some more.

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Feb. 13, 2009

these tasted good (especially with added tsp of rum extract!), but the soft, cakey texture reminded me too much of soft, mushy oatmeal. yech -- i'm finding it hard to chew & swallow them.

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KJR

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Reviewed: Jan. 28, 2009

Just made these. I added 1/2 cup chopped pecans, and I sprinkled them with powdered sugar. I also used two full eggs and not just the egg whites. The texture was a little weird, but they tasted good.

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Vicki

Cooking Level: Intermediate

Living In: Lake Zurich, Illinois, USA

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Reviewed: Jan. 10, 2009

A good recipe for using up brown bananas without making a bread calls for a stick of butter. I did add 1/2 c mini chocolate chips as well as 1/4 c flour. It thickened the batter and worked well in a 11x7 pan.

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Louisa K

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Reviewed: Sep. 7, 2008

Interesting bars, not bad, but not great. I did take some of the others input and made it in an 8x8 pan. I also used one full egg and 1 egg white, did use half white sugar & half brown and let mixture set to allow oats to get soft before cooking. I didn't have raisens, but added a little walnuts i had chopped already. Probably won't make again, but we'll eat what we have.

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vkk

Cooking Level: Intermediate

Living In: Stillwater, Minnesota, USA

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Reviewed: Apr. 15, 2008

This recipe was very good! I was out of white sugar, so ended up using all brown sugar, it tasted just as good! I made it in the 9x13 pan, but I think next time I will try an 8x8 pan. These would be even better, thicker.

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jm.helle

Cooking Level: Expert

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Reviewed: Mar. 4, 2008

I made some substitutions for these and made them as breakfast bars. I used ground flax seed and water as an egg subsitute and substituted 1/2 maple syrup and 1/2 agave nectar for someone with senstivities to refined sugar. Because of all the liquid, the batter was pretty gloppy so I added a few tablespoons of whole wheat flour. For what i was looking for, they came out great. Since I wasn't looking for a cookie or cake recipe, I may have had different expectations than others. I am sure I will make these again for weekday breakfasts.

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kellyd

Home Town: Kansas City, Missouri, USA

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Reviewed: Oct. 30, 2007

These are very good. I cooked them in 2 cake pans & sliced them "pizza" style & I iced them lightly with banana butter icing from this site. Goes great with coffee in the morning

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bunte2000

Cooking Level: Intermediate

Home Town: Stuart, Florida, USA

Living In: Delaware, Ohio, USA

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Reviewed: Oct. 21, 2007

I just made them(they taste great) and they came out very soft.

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AMCINANNI

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Reviewed: Sep. 27, 2007

Ok, so I just made these, twice - with different alterations to the original recipe each time. First alteration - weird. Second - awesome. [p] First attempt: I used..*half white half brown sugar 1 full egg, 1 egg white cranberries instead of raisins canned mandarin oranges (drained) and mushed, but still left lumpy - instead of bananas a sprinkling of nutmeg also made in a muffin tin. cooked for about 20 minutes at 350 texture this time is different, likely because of the wetness of the oranges. (a little heavier) and a little chewier. They are really really good! Next time - I think I'll make a crushed nut/sugar topping to sprinkle over them halfway thought baking. they don't need it, but t sounds tasty. **note be careful baking, they are so moist and sugary that the line between done and burt is very fine.

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Ammy

Cooking Level: Expert

Living In: Monterey, California, USA

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Reviewed: Sep. 8, 2007

Great recipe! I used Splenda in place of the brown sugar and added dried cranberries and an extra banana. The bars are great with pumpkin topping (pumpkin filling mixed with nutmeg, cinnamon, vanilla sugar free pudding, skim milk, and cool whip).

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mcclure471

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Reviewed: May 31, 2007

Really great lowfat breakfast bar. You won't miss the butter!

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doubledottie

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Reviewed: Feb. 25, 2007

The taste is pretty good, but the texture is a bit weird. I like recipes like this where you can modify the ingredients. I used dried strawberries instead of raisins, and added a handful of slivered almonds and some flax seeds. A suggestion -- try using 1/4 cup of maple syrup instead of sugar.

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Skwishee

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Reviewed: Feb. 19, 2007

Wow I am totally impressed with these!!!! I’ve been trying countless recipes for oatmeal type snacks that are healthy and this is by far the winner. I am a huge banana eater too so these are perfect! I added about ¼ cup non fat vanilla yogurt and half brown sugar like another review suggest. Extremely tasty!

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kittiesarepretties

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Nov. 14, 2006

I took the advice of some others and put 1 whole egg in instead of the 2 egg whites. I also added a 1/4 cup of flour. I used 2 med bananas and left out the raisins because I didn't have any. I put it in a 9x9 pan and cooked it for 30 min's. It turned out pretty good. Based on what others said of it being gooey or falling apart, it wasn't that at all. It turned out to be like a cake. I was expecting a gooey bar. I served it warm with some vanilla ice cream because I felt it needed something with it. If I try this recipe again I will leave out the flour.

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Amber

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2006

I love that there's no butter or oil, but the texture of these is a little funny. I added 1/4 cup flour plus some coconut as well to detract from the runniness. They taste good for what they are, but they're not as convenient to carry around or even handle as I would have liked.

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cupcakeme

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Reviewed: Aug. 21, 2006

You may want to disregard this rating because i made some changes-- replaced 1/2 sugar with brown, added 1/3 cup coconut, and replaced 1 egg white with a whole egg-- but I really liked it. Be warned, it's not something I would serve at a dinner party (my mum didn't like the texture),but I loved both the texture and the flavour.--Way better the second day because the oatmeal and coconut had a chance to soften up. Next time I'll try the recipe as written and let the batter sit to allow the oats to soften.

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Kayla55

Living In: Saskatoon, Saskatchewan, Canada

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