Killer Banana Bars
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“Absolutely addictive! These bars are moist, light, and fluffy like a quick bread (rather than dense like a brownie). They have a slight sweet/salty thing going on that takes them to the next level. Make a pan and watch them disappear! These are a huge hit at potlucks.
You can double this recipe and bake in at 13x9-in. pan.
Variation: For outrageously good pumpkin bars, substitute canned pumpkin for the banana and add 1 tsp. fresh grated ginger. Outstanding!
Find more recipes and ideas on my blog at http://culinspiration.wordpress.com”
Killer Banana Bars
2 recipe photos
READY IN:50mins |
SERVES:12-16 |
YIELD:12 bars |
UNITS:Metric |
Ingredients Nutrition
- 2 eggs, room temperature
- 118.29 ml granulated sugar
- 78.78 ml raw sugar
- 59.14 ml vegetable oil
- 59.14 ml plain yogurt
- 226.79 g ripe bananas, mashed (weighed after peeling -- about 1 1/2 medium bananas)
- 2.46 ml vanilla extract
- 236.59 ml all-purpose flour
- 4.92 ml baking powder
- 4.92 ml ground cinnamon
- 2.46 ml salt
- 2.46 ml baking soda
Directions
- Preheat oven to 350°F
- In a medium bowl, mix together eggs, banana, oil, yogurt, and sugars.
- In a separate bowl, whisk together flour, baking power, baking soda, salt, and cinnamon.
- Slowly mix dry ingredients into wet until combined.
- Bake on the middle rack in a large greased gratin dish (ceramic oval) or 8×8-in. pan for approximately 35 minutes, or until a toothpick comes out clean.
- Drizzle or spread with cream cheese/sour cream icing when cool.
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Killer Banana Bars