|Have some rolled oats ...|
1 cup all purpose flour
1 cup white whole wheat flour
1 cup quick-cooking oats
1 tablespoon baking powder
1 tablespoon kosher salt
1 cup (2 sticks) unsalted butter at room temp.
1 1/4 cup sugar
1 1/4 cup brown sugar
2 large eggs
2 ripe (or overripe) bananas, mashed (about 1/3 cup)
3 teaspoons vanilla extract
1 11-oz. bag butterscotch chips
1 cup nuts chopped (I like walnuts and sunflower seeds)
Preheat oven to 350 degrees. Coat pan with baking spray or use butter and flour.
Note: I used a 15” x 10” x 1” pan and it overflowed up here at high altitude, but it might be fine at sea level. It might be wise, though, to either use something deeper or larger, or put a larger pan underneath just in case. Or bake this as muffins instead of bars. Somewhere I've got notes on a re-tweaked version that didn't overflow, but I can't find them at the moment. I'll post 2.0 instructions when I find them.
Blend the first 5 ingredients in a small bowl.
In a large bowl, beat sugar until fluffy. Add sugars and beat until well-blended. Add eggs, one at a time, beating well after each. Beat in bananas and vanilla.
Stir in the flour mixture until it’s all blended. Don’t overmix it. Add butterscotch chips and nuts, and mix until they’re evenly distributed.
Spread the batter into the pan and even out the top. Bake at 350 about 45 minutes, until the top is browned and a toothpick poked in the center comes out clean.
Let cool on a rack, in the pan. Cut and serve.