I’ve been on a bar kick recently. Not the party kind of bar, like the cookie-that-you-cut type bar. Like this:
As for the other type of bar, I’m not cool enough to hang out in bars. You’re more likely to find me in a park.
A few weeks ago I had decided I wanted to open a bar. Not just any bar, I wanted it to be an outdoor bar (think park meets bar, see where I’m going with this?). I think it’s ridiculous that Southern California has awesome weather but very few places where you can enjoy the weather with a beer/wine in your hand.
Sure, there are bars with patios, but those are usually small and there’s no grass involved. Grass is really essential to the full outdoor enjoyment. I still want to open that bar. Would you come?
But enough about those types of bars. Let’s talk about this sort…
But if you love cooked fruit (I do!) and more importantly bananas and coconut and sweet goodness, then you should probably give these a try!
Banana Coconut Bars
3/4 cup butter
1/2 cup sugar
1 cup whole wheat flour
1 cup all purpose flour (or just 2 cups all purpose)
3 ripe bananas, sliced
1 cup shredded coconut
1/2 cup chocolate chips (optional)
5 tbsp sweetened condensed milk
1/4 cup whole wheat flour
1/4 cup rolled oats
2 tbsp butter
2 tbsp brown sugar
Pre-heat oven to 350F. Cream together 3/4 cup butter and 1/2 cup sugar. Beat in egg. Add flour and mix until just combined. The texture will be pretty crumbly, press into a 9 x 13 baking dish (I used a jelly roll pan and pressed it into about 2/3 of it) lined with parchment paper.
In a bowl combine 1/4 cup flour, 1/4 cup oats, 2 tbsp butter and 2 tbsp brown sugar. Use your hands to work it into coarse crumbs. Sprinkle the mixture over the bars. Drizzle with remaining sweetened condensed milk. Bake 20-25 minutes, or until golden brown.
Allow to cool complete. Cut into bars and serve!
In case it wasn’t obvious, everyone is cool enough for this bar.