- 2 cups all purpose flour
- 1 cup quick-cooking oats
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cups sugar
- 1 1/4 cups (packed) golden brown sugar
- 2 large eggs
- 1/3 cup mashed ripe bananas (about 2 large)
- 2 teaspoons vanilla extract
- 4 2.6-ounce bars mild sweet chocolate (such as Hershey's Special Dark), cut into 3/4-inch pieces
- 1 cup pecans, toasted, chopped
- Preheat oven to 350°F. Butter and flour 15x10x1-inch baking sheet. Blend first 4 ingredients in medium bowl. Beat butter in large bowl until fluffy. Add both sugars and beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in bananas, then vanilla. Stir in flour mixture, then chocolate and pecans.
- Spread batter in prepared pan. Bake until tester inserted into center comes out clean and top is golden, about 45 minutes. Cool in pan on rack. Cut into 3×2-inch bars and serve.