Cooking Instructions

• 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.

Cook Note:

To save time, purchase walnuts and dates already chopped. Other dried fruits may be substituted for dates. Toasted pecans, almonds or hazelnuts may be substituted for walnuts.