Banana Bars with Peanut Butter

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.

⅓ cup brown sugar (75 mL)
⅓ cup smooth peanut butter (75 mL)
¼ cup butter, softened (50 mL)
1 egg
1 cup very ripe bananas, mashed (250 mL)
½ cup milk (125 mL
2 cups all-purpose flour, unbleached (500 mL)
¼ cup peanuts, coarsely chopped (50 mL)
1 Tbsp. baking powder (15 mL)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

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" (2 L) square cake pan.

Bake 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.)

Makes 12 bars.

Per bar: about 225 calories, 6 g protein, 10 g fat, 29 g carbohydrate.