4 tablespoons butter
1/2 cup maple syrup
3 cups quick oats
1 1/2 cups finely chopped walnuts
5 medium very ripe bananas, peeled and cut into small chunks and completely frozen
5 teaspoons maple syrup
- Heat butter and 1/2 cup maple syrup in a small sauce pan, whisking until melted and smooth. Place the oats and walnuts in a large mixing bowl. Add the maple syrup mixture and mix to evenly coat.
- Line two 8 x 8 inch square pans with foil letting foil hang over sides, then lightly spray with cooking spray. Divide the oat mixture between the two pans, pressing firmly and evenly into the bottom of the pan. Freeze until very firm, about 3-4 hours in deep freeze.
- Place the bananas in a food processor with 5 teaspoons maple syrup and process until smooth and creamy.
- Immediately spread the banana ice cream evenly over one frozen oat layer. Carefully lift the other frozen oat layer out of the pan by using the foil, then peel the foil off and place on top of the ice cream, pressing down slightly. Freeze until firm. Remove from pan using the foil to lift it out, then cut into bars quickly.
Tip: I peel my very ripe bananas and freeze them on a baking sheet that has been lightly sprayed with nonstick cooking spray. When they are frozen they go into a ziplock bag to store in the freezer for smoothies or ice cream.