Chocolate-Banana Snackin’ Bars

Do you ever have those too ripe bananas sitting on your counter that you just can’t bring yourself to throw away.  For some reason, I  can’t throw them away when I know there are so many yummy recipes they can be used in!

Here is a recipe I clipped out of a magazine years ago (not sure which magazine because the name is clipped off, so I’m not sure who to give credit to).  I made these for the family and a work potluck lunch and got great reviews from all.  They are very moist and the chocolate makes them extra tasty!

IMG_2924 chocolate banana bars

 

Chocolate-Banana Snackin’ Bars

1 cup mashed ripe banana (3 medium)

1/4 cup packed light-brown sugar

1/3 cup oil

1/4 cup milk

2 large eggs

1 tsp each baking powder and cinnamon

1 tsp vanilla extract

1/2 tsp baking soda

1/4 tsp salt

1 3/4 cups all purpose flour (I think you could also use whole wheat white flour)

1/2 cup mini chocolate chips

Icing Drizzle (optional, directions follow)

1. Heat oven to 350 degrees F.  Line a 15 1/2 x 10 1/2 x 5/8 inch rimmed baking sheet with foil, letting foil extend above pan at ends. (**I did not have this size pan so I just used a regular sized cake pan and it turned out fine). Lightly coat with nonstick spray.

2.Beat all ingredients except flour and chips in a large bowl with mixer on medium speed until blended.  On low speed beat in flour just until blended.  Stir in chips;spread in pan.

3. Bake 15-20 minutes (I had to bake about 5 mins. longer because of the size of my pan) until wooden pick inserted near center comes out clean.  Cool in pan on a wire rack.  Drizzle with icing if using, let set.

4. Lift foil by ends onto cutting board.  Cut into 40 bars;remove from foil. (*40 bars would be pretty small-I cut mine into 20).

Icing Drizzle: Stir 1 tsp milk into 1/3 cup confectioners’ sugar until smooth. I put the icing into a sandwich bag, snipped the end and it was super easy to drizzle on the cake.

Makes 40 (or 20)

Nutrition info for 40 bars: 72 calories, 1 g protein, 11 g car. 0 g fiber 3 g fat (1 g sat. fat), 11 mg chol.,  48 mg sodium

I would say this is more like a dessert or snack.  I think adding whole wheat white flour would up the fiber content.

How about you?  How do you use those over ripe bananas?  We would love to hear your ideas in the comments section!
~Blessings,

Jen

Comments

  1. I just printed off all these recipes and can’t wait to try some of them. The picture of the sky and the cross on Sat. was spectacular! Thanks for sharing.