Ingredients:

  • 1 ½ cups very ripe mashed bananas (about 3 large)
  • 6 tablespoons unsalted butter, melted and cooled slightly
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • ¼ cup maple syrup or honey
  • 1 ½ cups rolled oats (Old Fashioned)
  • ½ cup puffed quinoa
  • ½ cup all-purpose flour (or GF blend)
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • ½ cup chopped walnuts or pecans
  • ½ cup dark chocolate chips (mini or chopped)
  • ¼ cup dried pineapple chunks, small dice
  • ¼ cup dried, pitted cherries, roughly chopped
  • 2 tablespoons sliced almonds (optional topping)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, ensuring an overhang on two sides to use as a lifting handle later.
  2. In a large bowl, mash the bananas until mostly smooth, leaving a few small lumps for texture.
  3. Whisk the melted butter, egg, vanilla, and maple syrup thoroughly into the mashed bananas until well combined.
  4. In a separate bowl, whisk together the rolled oats, puffed quinoa, flour, baking powder, cinnamon, and salt.
  5. Gently fold the dry mixture into the wet mixture. Mix just until no streaks of dry flour remain; avoid over-mixing to ensure a chewy texture.
  6. Fold in the chopped nuts, chocolate chips, dried pineapple, and cherries.
  7. Transfer the mixture to the prepared baking pan. Use the back of a wet spatula or lightly oiled hands to press the mixture down firmly and evenly across the base. Sprinkle with sliced almonds, if using.
  8. Bake for 28 to 32 minutes. The edges should be golden brown and the centre set (it should not wobble when the pan is gently shaken).
  9. Remove from the oven and allow the bars to cool completely in the pan on a wire rack (at least 1 hour). This crucial cooling time allows them to firm up for perfect slicing.
  10. Use the parchment overhang to lift the entire baked slab out of the pan. Slice into 12 neat squares and serve.