12
2 cups all-purpose flour
1 cup quick-cooking oats, not instant
1 tbsp baking powder
1 tsp salt
1 cup butter, at room temperature
2 cups packed brown sugar
2 eggs
1 cup mashed ripe bananas, about 2 bananas
1 tbsp vanilla
1 1/2 cups semi-sweet chocolate chips, optional
Preheat oven to 350F (180C). Generously butter a 9x13-inch (3-L) baking dish. In a bowl, stir flour with oats, baking powder and salt. In a large bowl, using an electric mixer, beat butter with sugar until fluffy. Add eggs, one at a time, beating well between additions. Beat in bananas and vanilla. Don't worry if it seems curdled. Using a wooden spoon, stir in flour mixture and chocolate chips. Batter will be thick. Turn into prepared pan and smooth top. Bake in centre of 350F (180C) oven until edges come away from sides of pan and a cake tester inserted in centre comes out with a few crumbs clinging to it, 35 to 40 minutes. Cool in pan on a wire rack. Slice into squares. Cake will keep well at room temperature 3 days or freeze up to 1 month.
Calories 271, Protein 3g, Carbohydrates 40.7g, Fat 11.3g, Fibre 1g, Sodium 292mg.