Ingredients for 24 bars
¼ teaspoon salt
½ cup (1 stick) light butter
½ teaspoon baking soda
2/3 cup chopped pitted dates or golden raisins
2/3 cup packed brown sugar
2/3 cup chopped toasted walnuts
1 large egg
1-¼ cups mashed ripe bananas (about 3 small bananas)
1-¼ cups wheat flour
1-½ cups oats, uncooked
2 teaspoons pumpkin pie spice
Heat oven to 350°F.
Lightly spray 13 x 9 x 2-inch metal baking pan with nonstick cooking spray.
Stir together flour, pumpkin pie spice, baking soda and salt in medium bowl; mix well. Set aside.
In large bowl, beat light butter and brown sugar with electric mixer until well blended.
Add egg and bananas; mix well. (Mixture will look curdled.)
Add flour mixture; beat on low just until well blended.
Stir in oats, dates and walnuts.
Spread evenly in prepared pan.
Bake 20 to 25 minutes, until edges are golden brown and wooden pick inserted in center comes out with a few moist crumbs clinging to it.
Cool completely in pan on wire rack.
Cut into bars.
Store tightly covered at room temperature up to 2 days or place in airtight container and freeze up to 3 months.
Defrost uncovered at room temperature.