One of my favorite Memphis memories was going to an Elvis impersonation contest with Will and one of our friends. It honestly reminded me of all the drama of American Idol. Every contestant had to have won a local contest to end up at the Elvis Week one in Memphis. We had gone on a whim and I was originally thinking it would be a bit funny, but I was actually really entertained by passion all these guys had for Elvis!
We sat next to this cute old couple who were taking notes on each performance and shared their binoculars (for better viewing the quality of their suits) with us. (This white suit was an obvious favorite!) Apparently, just like famous bands, good Elvis impersonators have groupies too. Who knew?! In her notebook, the woman would score each contestant on the quality of their costume, hip swinging, and execution of the Elvis song. Serious – they were total groupies. Even though I’m not a die hard fan of Elvis’ music, I am a fan of one of his favorite foods – peanut butter and banana sandwiches!
These bars are the perfect combination of banana, peanut butter, and a hint of chocolate. The goal for these bars was to make a lower sugar alternative to the granola bars you find at the store. These bars are perfect for on-the-go or as a healthy breakfast enjoyed with a piece of fruit, some yogurt and coffee. I think Elvis would be proud.
Feel free to sub the honey with maple syrup or another sweetener to easily make these bars vegan.
- 2 very ripe bananas
- 1/3 cup natural peanut butter
- 3 tablespoons honey
- 2 cups rolled oats
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup walnuts (optional)
- 2 ounces dark chocolate
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl, combine the peanut butter and honey. Microwave for 30 seconds and stir well until it resembles a slurry.
- In a large bowl, mash bananas with a fork until you have worked out any lumps. Pour in peanut butter/honey mixture and stir.
- Add the oats, vanilla, salt, and cinnamon. Stir to combine.
- Line an 8″ x 8″ baking dish with parchment paper. Press oat mixture into pan with the back of a measuring cup or your hands.
- Bake for 15-20 minutes. Set on a wire rack to cool.
- Once bars are cool, melt chocolate. Drizzle over bars and place in freezer for 10 minutes or until firm.