Strawberry Rhubarb Banana Cream Swirl Peanut Bars

⁴³ Many times he delivered them,
   but they were bent on rebellion
   and they wasted away in their sin.
 ⁴⁴ But he took note of their distress
   when he heard their cry;
⁴⁵ for their sake he remembered his covenant
   and out of his great love he relented.
⁴⁶ He caused them to be pitied
   by all who held them captive.
 ⁴⁷ Save us, O LORD our God,
   and gather us from the nations,
that we may give thanks to your holy name
   and glory in your praise.
 ⁴⁸ Praise be to the LORD, the God of Israel,
   from everlasting to everlasting.
Let all the people say, “Amen!” Ps 106


Ingredients:
Crust:
2 ripe bananas mashed
1/4 cup honey
1 tsp vanilla
3 tbsp butter
1/2 tsp salt
1 tsp baking powder
1/3 cup peanut flour (peanuts powdered in the blender)
1 cup whole wheat flour
Strawberry Rhubarb Layer:
1 lb rhubarb diced
2 cups strawberries diced

1/2 cup maple syrup
Banana Cream Layer:
1 ripe banana mashed
4 oz Neufchatel cheese softened (1/2 package)
1/2 cup maple syrup

Directions:
1. cook the strawberry rhubarb layer ingredients until fruit is soft (like apple sauce)

2. mix the crust ingredients

3. use a hand blender to blend the banana cream layer ingredients

4. spread the crust onto an olive oil-sprayed foil-lined cake pan

5. pour the strawberry rhubarb on top followed by the banana cream

6. use a knife to swirl the 2 layers together

7. bake at 350 degrees F for ~45 minutes or until center is set