Dr. McDougall's Online Discussion Board

Well, my pan should be here soon, but due to the wisdom of frozenveg, I'll wait till I have more people around to eat these granola bars, or I'll make them to take with me when I go visit grandkids!

Actually you can add zucchini. I am making some this morning, with zucchini, apple, pineapple, banana, cherries and oats. You can't really taste the zucchini but it works surprisingly. Zucchini and bananas blended together make a nice baked custard.

Aloha, patty

lfwfv, thanks for sharing this recipe. I made the granola bars last Sunday, and I think they are delicious! I didn't have frozen berries and added a few dried cranberries instead along with the applesauce.

Today I made up a batch. I didn't have any zucchini and used a acorn squash.. microwaved... not my favorite starch.. so it was a win win, and it turned out delicious. I used bananas, cherries, plus spices.

Aloha, patty

I noticed on the revised recipe on page 1 of this thread, it doesn't say frozen thawed bananas. It just says bananas. Should I go ahead and use frozen thawed bananas?

You can use fresh or thawed bananas...doesn't matter, as long as they are ripe. The thawed frozen ones blend very easily.

Has anyone tried using this recipe to make a loaf, like a banana loaf? Would that be possible? What changes, additions, subtractions, etc., would have to be made to make such a thing workable?

Thanks,

NellieC

Not sure what you're wanting....just the recipe in a different shape? I'm sure you could put the batter into a loaf pan and just bake it a bit longer. It really is similar to a loaf texture in bar form anyway...

But if you are wanting more of a bread flavor, you'd need to use flour instead of rolled oats, add in some leavening agent like baking powder etc.. Why not just use a banana bread recipe at that point?

Here's a good one that uses whole foods from Chef AJ:
http://healthygirlskitchen.blogspot.com/2013/03/chef-ajs-just-banana-muffins-possibly.html

[quote="lfwfv"]Not sure what you're wanting....just the recipe in a different shape? I'm sure you could put the batter into a loaf pan and just bake it a bit longer. It really is similar to a loaf texture in bar form anyway...

But if you are wanting more of a bread flavor, you'd need to use flour instead of rolled oats, add in some leavening agent like baking powder etc.. Why not just use a banana bread recipe at that point?[quote]

Sorry that I was sorta vague with my question. Actually, I guess what I wanted to know was if I could use the same recipe ingredients and put it in a loaf pan and be able to slice it like banana bread. I wanted to use all oats, no bread, 'cause I'm beginning to suspect that I may have a food allergy to wheat. Would I need to use, or even *should* I use baking powder or soda with just oats.

Lfwfb, thanks so much for coming up with this original recipe! It is amazing 'cause it's so easy and fail safe. I most use canned pineapple with the bananas now, but have added raisins, cranberries, other dried fruit, nuts, etc., at different times. Occasionally it comes out more cake-like, and sometimes more "bar" like. Who knows what I do different? But however it turns out, it's always delicious!

NellieC

Curious if anyone has tried cooking this recipe in a silicone brownie pan? My first thought was silicone muffin cups, but then I saw a bite-size brownie pan. Thought it might be possible to make bite-size snacks and freeze them. My daughter has been wanting something like this for a quick bite-size snack between/after dance classes. Thoughts?