Comments on: Banana-Oat SuperDad Snack Bars

By: alisa

alisa — Tue, 28 Dec 2010 22:47:12 +0000

Jamie – They freeze pretty well.

By: Jamie

Jamie — Tue, 28 Dec 2010 19:25:16 +0000

These are cooking as I type and smell amazing! Does anyone know how they’d freeze?

By: alisa

alisa — Wed, 20 Oct 2010 03:18:57 +0000

Marie – thanks for pointing out this question. I will add some notes to the recipe to clarify. If using coconut oil, you will want it to be softened or melted (it was hot when I was making these, so it wasn’t a problem). Make sure your other ingredients (probably just the egg in this case) have been brought to room temperature before adding them to the recipe … lest the coconut oil re-solidify. The recipe should still work even if there are bits of solidified coconut oil, but I like to try to prevent it where possible.

By: Marie

Marie — Wed, 20 Oct 2010 02:39:50 +0000

I was wondering about the coconut oil… do you have any suggestions for baking with it, since it is fairly solid at room temperature? Or do you just mix it in and not worry about it being “chunky” since it will melt? I’ve tried melting it before (put the mixing bowl in the oven while it preheats), but then I find when I take my melted coconut oil and mix it with other ingredients (i.e. eggs) it just solidifies up again.

By: Debbie

Debbie — Tue, 05 Oct 2010 18:30:31 +0000

Alisa mmm these look really good. I think I will try these with pumpkin as your commentor, Christi, suggested since I’m allergic to bananas. May you be nourished and blessed as you are a blessing.

By: Erin

Erin — Tue, 13 Apr 2010 13:43:43 +0000

Hi Alisa! I just wanted to let you know that I tried the cranberry and Greek yogurt combo I told you about. Instead of the oil, I subbed almond butter. I used plain Greek yogurt in place of the banana, and about 1/4 cup dried cranberries in place of the coconut. I also used vanilla whey protein powder in place of the flour. They turned out great – Slightly less “cakey”, but still definitely good. In fact, I just made more this morning.. along with your cinnamon spelt bread recipe I am trying for the first time. My kitchen smells fabulous!

By: Erin

Erin — Fri, 26 Mar 2010 19:01:29 +0000

I made these last night and they are amazing! My two year old and I both LOVED them! Having liked them so much (plus the fact that I love experimenting), I did another variation of them today that was great – I added 1/4 cup of peanut butter instead of the oil, and chocolate protein powder instead of the flour. The banana/chocolate/PB combo was awesome – Not allergen free, but I’m sure even more modifications could be made to make it friendly

By: Diane-The W.H.O.L.E. Gang

Diane-The W.H.O.L.E. Gang — Sat, 13 Mar 2010 20:35:15 +0000

There a few guys in my family that would go ape for this. Yum. Thank you for sharing it on Friday Foodie Fix.

By: Christi

Christi — Thu, 29 Oct 2009 17:00:05 +0000

These are delicious! I also made a pumpkin version. Just substituted pumpkin for the banana and added a bit of extra honey and some pumpkin pie spice. YUMMMMMMM!!!!

By: Fight Back Friday October 16th | Food Renegade

Fight Back Friday October 16th | Food Renegade — Fri, 23 Oct 2009 03:41:38 +0000

[...] Cafe Cyan (Smoky Black Bean Tacos with Garlicky Greens)30. Alisa (Banana Oat Snack Bars)31. Dina (Malin’s Home Made Crisp Bread)32. Mother Hen (Chocolate Pudding Saves the Day)33. [...]