For my best friends wedding shower, we had a beautiful vintage theme at my parents home. It was very special since she and I have so many memories in that house (20 years worth). Her bachelorette was the same weekend (read about that here!), and we wanted to keep the vintage theme going. My mom spent about a month transforming her home into a beautiful landscape of vintage pinks, creams, and pearls. Normally, I am the friend and family member who bakes all the desserts (it’s the chemist in me), but I had absolutely no time to do so for this event.
I searched around on pinterest for something cute and easy. I found this fun recipe and decided to give it a try with a couple of changes. Now keep in mind, this isn’t healthy, but it is low in fat and very simple!
Cake Batter Dip
(recipe adapted from Eat Yourself Skinny)
- 1 Box of white cake mix
- 2 cups of vanilla Greek yogurt (non fat)
- 2 cups of light cool whip
- Sprinkles ( I used regular, pink, and crystal)
Mix together yogurt and cake mix, then add in cool whip to mix until combined. Chill for at least 2 hours(or longer), then sprinkle the top with beautiful sprinkles.
I wanted to give mine the illusion of an ice cream cone top, so I swirled it with spoons. It was a huge hit at the party!
One of my favorite things to do is bake…I love the science behind baking too (chemistry nerd :)) But that is a post for another day. Anyways, I am always trying to add healthy baking recipes to my repertoire since my husband has some serious health problems hindering him from enjoying his ultimate favorite baked goods (like my famous chocolate cookies, which I will post soon!). I have been making these bars for a few years, but I always do them differently, or add in different toppings. They make for an easy, healthy snack or even a quick breakfast.
The basic ingredients for the bars include oats, brown sugar, banana, egg, cashew milk, peanut butter, cinnamon, vanilla, baking powder, and a little salt.
Mix the dry ingredients in a large mixing bowl, and the wet ingredients in a separate small mixing bowl. Add the wet to the dry, and last add in your smashed ripe bananas!
Your mixture may seem a little too wet depending on how ripe your bananas are, but that’s okay…it will firm nicely as it bakes. Press into a sprayed 9×9 baking pan. For this batch, I sprinkled some dairy free chocolate chips on top.
Bake 20 minutes at 350°, let cool. Then cut into squares.
Here is the exact details to recipe:
Banana Oat Bars
- 2 1/2 cups old-fashioned oats
- 1/4 cup packed brown sugar* (see note below)
- 1 tsp baking powder
- 1 tsp cinnamon (or apple pie spice)
- 1/4 tsp salt
- 1/2 cup unsweetened cashew milk (or almond)
- 1 tsp vanilla extract
- 1/2 tsp maple extract (optional)
- 1 large egg (add 2 eggs for more cake like bars)
- 4 tbsp peanut butter
- 3 tbsp unsweetened applesauce
- 2 large ripe bananas
- Optional Toppings: chocolate chips, butterscotch chips, dried fruit, raisins, etc
- Preheat oven to 350°. Spray a 9×9 baking dish and set aside.
- In a large bowl, combine first five ingredients (dry) until combined.
- In a separate bowl, combine wet ingredients except for bananas and toppings. Add the wet to dry ingredients and mix until just combined.
- Add in your bananas and mix until combined. I like to leave some banana chunks in mine, but you can mix until creamy. Add your toppings.
- Bake about 20-22 minutes, or until bars are firm and baked through.
- Cut into squares.
**Note: I have also substituted other dry sweeteners like baking stevia.
Oh, and here’s the best kitchen helper…