A little while back, I issued myself a challenge to clear out my pantry and freezer. I've done a good job with it, but I still was looking to reduce it more. My guys are infamous for not finishing a bunch of bananas, and the result of that is bags that contain 2 or 3 peeled bananas piling up in the freezer. My go-to is normally banana bread, but I'd printed this recipe a while back, and thought I would give it a try.
I made no changes at all to the recipe. I was distracted while dividing the batter, so my layers came out a little closer to even. Doesn't matter. They're delicious. They're not super sweet, and they've got fruit, so they're great for breakfast as well as dessert! I made a single pan, but the next time I make them, I will double it, because they went fast.
Thank you so much to Rene W for sharing the recipe! Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Volunteer Field Editor? Check out the requirements and apply here!
I made no changes at all to the recipe. I was distracted while dividing the batter, so my layers came out a little closer to even. Doesn't matter. They're delicious. They're not super sweet, and they've got fruit, so they're great for breakfast as well as dessert! I made a single pan, but the next time I make them, I will double it, because they went fast.
Thank you so much to Rene W for sharing the recipe! Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Volunteer Field Editor? Check out the requirements and apply here!
Black Bottom Banana Bars
ingredients:
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups mashed ripe bananas (about 3 medium)
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup baking cocoa
instructions:
- Heat oven to 350º.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in the bananas.
- Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well.
- Divide batter in half. Add cocoa to half; spread into a greased 13-in. x 9-in. baking pan.Spoon remaining batter on top and swirl with a knife.
- Bake at 350° for 25 minutes or until the a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 2-1/2 to 3 dozen.
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