Banana Blueberry Crumb Bars
Banana Blueberry Crumb Bars could be just the lacto ovo vegetarian recipe you've been looking for. For 42 cents per serving, you get a hor d'oeuvre that serves 16. One portion of this dish contains approximately 3g of protein, 8g of fat, and a total of 219 calories. It is brought to you by The Law Students Wife. This recipe is liked by 98 foodies and cooks. From preparation to the plate, this recipe takes about 1 hour. Head to the store and pick up vanillan extract, cornstarch, old fashioned rolled oats, and a few other things to make it today. Overall, this recipe earns a rather bad spoonacular score of 15%. Users who liked this recipe also liked Blueberry Crumb Bars, Blueberry Crumb Bars, and Blueberry Crumb Bars.
Servings: 16
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
1/3 cup toasted chopped almonds
1/2 cup very ripe mashed banana (about 1 large)
2 cups blueberries (fresh or frozen, thawed, and patted dry)
2 teaspoons cornstarch
1 cup all-purpose flour
1 cup granulated sugar, divided
1/2 teaspoon kosher salt
1 tablespoon freshly squeezed lemon juice
1/2 cup old fashioned rolled oats
1/4 cup raspberry jam
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 1/3 cups white whole wheat flour
Equipment:
bowl
oven
hand mixer
mixing bowl
baking pan
Cooking instruction summary:
Place rack in the center of oven and preheat the oven to 350 degrees. Lightly coat an 8x8-inch dish with cooking spray. Set aside.In a small bowl, combine 1/4 cup sugar, cornstarch, and lemon juice. Stir in blueberries. Set aside. Place the butter and remaining 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment or a large mixing bowl. Beat on medium speed just until combined. With the mixer on low, add the banana and vanilla. In a separate bowl, stir together the white whole wheat flour, all purpose flour, and salt. With the mixer on low, slowly add the dry ingredients to the butter mixture, mixing until it almost comes together in a ball.Lightly and evenly pat two-thirds of the dough into the bottom and 1/4 up the sides of the preppared baking pan. Spread jam over the top of the dough. Drain blueberries of any excess liquid, then sprinkle the berries over the top. With your fingers, mix the oats and almonds into the remaining dough to create the topping. Break the topping into pieces and crumble it over the blueberries, covering most of the surface but leaving some blueberries exposed. Bake for 35 to 40 minutes, until lightly browned. Let cool completely and cut into bars.
Step by step:
1. Place rack in the center of oven and preheat the oven to 350 degrees. Lightly coat an 8x8-inch dish with cooking spray. Set aside.In a small bowl, combine 1/4 cup sugar, cornstarch, and lemon juice. Stir in blueberries. Set aside.
2. Place the butter and remaining 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment or a large mixing bowl. Beat on medium speed just until combined. With the mixer on low, add the banana and vanilla. In a separate bowl, stir together the white whole wheat flour, all purpose flour, and salt. With the mixer on low, slowly add the dry ingredients to the butter mixture, mixing until it almost comes together in a ball.Lightly and evenly pat two-thirds of the dough into the bottom and 1/4 up the sides of the preppared baking pan.
3. Spread jam over the top of the dough.
4. Drain blueberries of any excess liquid, then sprinkle the berries over the top. With your fingers, mix the oats and almonds into the remaining dough to create the topping. Break the topping into pieces and crumble it over the blueberries, covering most of the surface but leaving some blueberries exposed.
5. Bake for 35 to 40 minutes, until lightly browned.
6. Let cool completely and cut into bars.
Nutrition Information:
covered percent of daily need
