Apple, Oat, Dulce De Leche Bars
I have a treat for you guys today. I’m participating in Baked By Rachel’s Apple a Day. She asked fellow bloggers to help her post 30 days of apple recipes in September.
I’ve done themed weeks in the past and even attempted to only post pink foods last October, but I’ve never heard of a blogger posting 30 days of one type of recipe. Obviously, it’s a brilliant idea! I’ve enjoyed seeing all the apple posts going up every day. It has given me a lot of apple inspiration and I’ve definitely added to my must-bake list this month. Be sure to go check out these Apple, Oat, Dulce De Leche Bars that I made for the occasion.
One Year Ago: Watermelon Arugula Goat Cheese Salad and Baked Zucchini Sticks with Caramelized Onion Dipping Sauce
Two Years Ago: Raw Summer Vegetable Pasta and Garlic Naan
Four Years Ago: Lime and Coconut Margarita Cupcakes and Squash and Turkey Lasagna
Five Years Ago: Chicken sausage, spinach and mushroom pasta and Easy Lemon Cookies
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
ı lıke banana bread
very goog !
Any special tips for freezing your bread & muffins? I really would like to stock up our freezer with some yummy things like that.
Hey Amanda – I usually wrap the bread/muffins individually with saran wrap. Then I put them into a large Ziplock bag and throw them into the freezer.
I’m with you on your Black Friday traditions. I do NOT like pushing, shoving, rude crowds but LOVE delish foods like this banana bread! Thanks for sharing!
~ingrid
This bread came out great. I substituted I Can’t Believe It’s Not Butter for the shortening and used whole wheat flour instead of regular. The bread came out moist and flavorful, with a perfect thick crust on the top. I’m keeping this as my go-to banana bread recipe.