This recipe also comes from the cookbook 365 Great Cookies & Brownies cookbook that was given to me by Antonia back in first year of undergrad. Let's not do the math... I haven't made it often but wonder why I haven't made it more. It's quite tasty and quick to whip up.
6 tbsp. butter, softened
1/2 C firmly packed dark brown sugar
1 C mashed ripe bananas (about 2 medium)
1/4 tsp. salt
2 C quick-cooking rolled oats (don't use old-fashioned)
1/2 C raisins or chocolate chips
1/2 C toasted slivered almonds (I've never made the effort to actually toast them, though I'm sure this would make it better)
1. Preheat oven to 350 degrees Farenheit. Grease a 9-inch square pan. In a medium bowl, beat butter and brown sugar with an electric mixer on medium speed until creamy. Add mashed bananas, egg, and salt and beat until well blended.
2. Stir in oatmeal, raisins/chocolate chips, and almonds. Spread batter evenly in prepared pan.
3. Bake 25 to 30 minutes, or until a cake tester inserted in centre comes out clean. Let cool on rack completely before cutting into 12 bars.