40 saltine or graham crackers
2 sticks real butter
1 cup light brown sugar
12 oz pkg. milk chocolate chips
1 to 1-1/2 cups finely chopped pecans

Preheat oven to 400 degrees. Line cookie sheet with foil. Butter foil. Layer crackers close together, salty side up. Melt butter and sugar; bring to a bubbly boil, then cook 3 minutes. Pour over crackers. Bake 5 minutes. Immediately sprinkle chocolate chips on crackers and spread evenly. Sprinkle on pecans and press in. Refrigerate for 1 hour. Break or cut into pieces. Store in refrigerator.

3 eggs
2 cups sugar
1 cup salad oil
1 tablespoon vanilla
1 cup Quick Oats
2 cups flour

1 tablespoon cinnamon
1 teaspoon soda
1 teaspoon salt
1/4 teaspoon baking powder
2 cups mashed over-ripe bananas
1 cup chopped nuts

Beat together eggs and sugar; add salad oil and vanilla, mixing well. Mix together oats, flour, cinnamon, soda, salt, and baking powder, and add to first mixture. Stir in bananas and chopped nuts, mixing well. Pour into two greased and floured 4x8" loaf pans or one 8" square cake pan. Bake at 350 degrees for about 1 hour, or until inserted toothpick comes out clean.

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