It is no secret that I love fruit, but my addiction has gone into overdrive lately since the carnivore bought me a juicer. I can't tell you how much I love it. When it first arrived on our door step I sent the carnivore to the store to bring home lots of fruit and veggie goodies. He arrived home with a ten pound bag of apples, a giant bag of organic mixed berries, a huge watermelon, a 5 pound bag of carrots, and a pretty pineapple.
Not having read the manual yet, he also brought home several pounds of bananas - which are not so great for juicing. So, to get rid of the rapidly browning bananas I first made a loaf of banana bread. That was great for a week. However, that recipe alone did not get rid of all of them. As such, I start scouring my cookbooks. In my copy of the Pampered Chef's Recipes from the Heart Cookbook, I found this great recipe for banana pecan bars. It tweaked it just a bit and now I am calling them monkey bars.
To make this breakfast treat you will need:
1 stick of butter, softened
3/4 cup of sugar
2 1/2 mashed ripe bananas
1 1/2 tsp of vanilla
1 1/2 cups of flour
1/2 tsp of baking soda
1/2 tsp of salt
1/2 cup of chopped pecans
Preheat the oven to 350 degrees. Then simply mix the ingredients together in the order shown. Grease a square 9 inch baking pan. Pour the batter in it and cook for about 25 minutes or until it is golden and it passes the toothpick test. Let it cool in the pan for ten minutes then turn it onto a cooling rack for another ten. Finally, cut it into squares and serve warm. Store in an airtight container for at least three days.
They are a bit more banana-y than banana bread, but just as yummy. Great with a cup of coffee or a fresh juice from your new juicer (trust me on this one).