The sheet pan bars I made last week came out so great, I had to remake them again. These are very indulgent but not as bad as the doughy rolls they are pinned for, with all the same yummy flavor and taste!
- 5 medium ripe bananas
- 1/2 cup light brown sugar (+3 tbs)
- 1/4 cup melted coconut oil
- 1/4 cup milk of choice
- 2 eggs, beaten
- 1 tsp vanilla extract
- 1.5 cups oat flour*
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon (+1 tsp)
- 2 cups powdered sugar, sifted
- 2 tbs milk of choice
- 1/2 tsp vanilla extract
Preheat oven to 350 F. Spray a 10×15″ rimmed sheet pan with non-stick spray.
In a small bowl, combine 3 tbs light brown sugar & 1 tsp cinnamon. Set aside.
In a large bowl, mash your bananas. Add to them the 1/2 CUP sugar, oil, milk, eggs and vanilla. Mix to combine. Next, add the flour, baking soda, salt & 1 TSP cinnamon. Mix to combine. If batter is too watery, add some more flour to bring it to thick pancake batter consistency. Transfer batter to sheet pan. Spread out evenly using a rubber spatula. Sprinkle top with CINNAMON SUGAR MIXTURE.
Bake for 15-18 minutes or until a toothpick comes out clean. Do not over bake seeing that they are thin and will bake quickly. Allow to cool completely prior to frosting/icing them.
In a medium bowl, whisk together all the Icing ingredients until smooth — add more milk (ONLY IF NECESSARY) to reach desired consistency.
* If you don’t have oat flour, you can make your own by pulsing oats in a food processor until they resemble flour. OR you can use regular all purpose flour.