1 1/2 cups each all-purpose and whole wheat flours
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/2 tsp ground ginger
1/4 tsp salt
1 cup packed brown sugar
1 cup mashed very ripe bananas (2 large)
2/3 cup plain yogurt
1/3 cup vegetable oil
2 cups grated carrots (about 4)
1 cup chopped dates or raisins
1/2 cup chopped toasted pecans
16 pecan halves
In large bowl, whisk together all-purpose and whole wheat flours, baking powder, cinnamon, baking soda, ginger and salt.
In separate bowl, whisk together eggs, sugar, bananas, yogurt ans oil; pour over dry ingredients. Sprinkle with carrots, dates ans chopped pecans; mix just until dry ingredients are moistened.
Spread batter in greased waxed paper-lined 13 x 9-inch metal cake pan. Position pecan halves in a grid to have one per bar. Bake in centre of 375 F oven for about 30 minutes or until firm to the touch and tester inserted in centre comes out clean. Let cool completely in pan on rack. Cut into bars. Makes 16 bars.
(Make Ahead: Store in airtight container for up to 2 days or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)
*I baked the bars at 350 F.
Source: The Complete Canadian Living Cookbook, 2001