Instructions: Before you start: Wash your hands thoroughly with hot, soapy water. Preheat the oven to 350 degrees. Wet the inside of a 13-by-9 inch baking pan and shake out the excess water. Spread a piece of foil over the bottom and sides of the baking pan and press it firmly into the corners. Spray the foil with nonstick cooking spray.

In a large bowl, using a large spoon, beat the butter, peanut butter and brown sugar together until smooth and light. Beat in the banana and vanilla.

Beat in the eggs one at a time, until the batter is smooth and light. In another bowl, sift together the flour, sugar, baking powder and salt. Put the oatmeal and dried pineapple into the bowl of the food processor and pulse until finely chopped. You may need an adult to help you with this part. Stir the flour mixture and the oatmeal mixture into the butter mixture.

Spread the batter in the prepared pan, smoothing the top with a flat metal spatula. Bake for 25 minutes, until golden brown around the edges. Use pot holders to remove the pan from the oven and place it on a heatproof surface.

Cool completely before cutting. Have an adult help you cut the bars. Lay a jellyroll pan or cookie sheet over the top of the baking pan and turn it upside down. Peel the foil off the bars. Lay a cutting board over the bars and invert again. Cut the bars lengthwise and crosswise, making 16 bars. Wrap individual bars in plastic wrap, or store them in an airtight container.

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