Follow these simple steps to bake a batch of delicious and wholesome banana oat bars. This recipe is designed to be straightforward and rewarding!

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and lightly flour an 8×8 inch (20×20 cm) square baking pan, or line it with parchment paper, leaving an overhang on two sides to easily lift the bars out later. This overhang trick is a real timesaver for clean removal.
2. Mash the Bananas: In a large mixing bowl, peel the ripe bananas and mash them thoroughly with a fork or a potato masher until mostly smooth. A few small lumps are perfectly fine and add to the texture.
3. Combine Wet Ingredients: To the mashed bananas, add the maple syrup (or honey), unsweetened applesauce (or melted coconut oil/butter), egg (or prepared flax egg), and vanilla extract. Whisk everything together until well combined and the mixture is smooth.
4. Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the rolled oats, ground cinnamon, baking soda, and salt. Make sure the baking soda is evenly distributed to avoid any bitter spots.
5. Mix Wet and Dry: Pour the wet banana mixture into the bowl with the dry oat mixture. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix; overmixing can lead to tougher bars.
6. Fold in Add-ins (Optional): If using, gently fold in your chosen add-ins like chocolate chips, chopped nuts, or dried fruit. Distribute them evenly throughout the batter.
7. Transfer to Pan: Pour the batter into your prepared baking pan. Spread it evenly with the back of a spoon or an offset spatula, ensuring it reaches all corners and has a relatively level surface.
8. Bake: Place the pan in the preheated oven and bake for 25-30 minutes. The bars are done when they are golden brown around the edges, firm to the touch, and a toothpick inserted into the center comes out clean (or with a few moist crumbs, but no wet batter).
9. Cool Completely: Once baked, remove the pan from the oven and place it on a wire cooling rack. Let the bars cool completely in the pan for at least 30 minutes to an hour before attempting to cut them. Cooling is crucial as they firm up significantly during this time and will be much easier to slice neatly. If you try to cut them while too warm, they might crumble.
10. Slice and Serve: Once cooled, if you used parchment paper, lift the bars out of the pan using the overhang. Place them on a cutting board and slice into squares or rectangles (e.g., 12 or 16 bars). Serve immediately or store for later.