Recipe information
Yield
Makes about 3 dozen bars
Ingredients
2 cups all purpose flour
1 cup quick-cooking oats
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 1/4 cups (packed) golden brown sugar
2 large eggs
1/3 cup mashed ripe bananas (about 2 large)
2 teaspoons vanilla extract
4 2.6-ounce bars mild sweet chocolate (such as Hershey's Special Dark), cut into 3/4-inch pieces
1 cup pecans, toasted, chopped
Preparation
Step 1
Preheat oven to 350°F. Butter and flour 15x10x1-inch baking sheet. Blend first 4 ingredients in medium bowl. Beat butter in large bowl until fluffy. Add both sugars and beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in bananas, then vanilla. Stir in flour mixture, then chocolate and pecans.
Step 2
Spread batter in prepared pan. Bake until tester inserted into center comes out clean and top is golden, about 45 minutes. Cool in pan on rack. Cut into 3x2-inch bars and serve.
