Very good! A nice change from banana bread and the bar concept makes them perfect for serving at a party. I made them to serve at a brunch for dessert yesterday. I thought they were very good and they were VERY moist (I find that oil is key in these baking recipes). I made the recipe as written, although I only used 1 cup of sugar in the frosting (as I found it plenty sweet). Next time I will add chopped walnuts to the bars. Thanks!
Made these to take to a BB game! Everyone of them sold! Thanks for the great recipe. I doubled it for a jellyroll sized pan. I also followed the advice on the powdered sugar frosting, cutting that back to taste. Thanks !
What wonderful bars/cakes. I did what a couple other did -- I doubled the batter part of the recipe, but kept the frosting the same. I had about 8 bananas that were on the brink of going in the garbage -- so wanted to use them all. I added a teaspoon of nutmeg, a cup of finely chopped walnuts and about a cup of chopped dates. It turned out sooo good. I think the ripper the bananas, the better the bars are. I also did not use 2 cups of the powdered sugar -- maybe just a tad over 1 1/2 cups. I also used Splenda for the sugar in the batter and it worked great. I will never throw away overly ripe bananas again!!! Thanks for sharing your wonderful recipe.
These are so soft and yummy. My family ate all of the bars before I could even imagine to frost them. I had to make another pan. These are absolute must.
I made this with a few modifications to make it healthier. I used 4 egg whites instead of the 2 eggs recommended. I used splenda for the sugar and I replaced the oil with half a cup of apple sauce. I also used a bread pan so that I would get thicker pieces. The results were amazing! Even with these modifications these treats were moist and very satisfying. I remade these 4 times in one week!!
so I made this recipe and the best thing I did was add a little bit of banana to the cream cheese mixer. Banana flavored Cream cheese icing. I also added a little more banana and the cream cheese I used was completely fat free. Not that I was making it fat free, its just that cream cheese is nasty alone and I used the whole 8 ounces... I love this recipe even if I am 3 years late!!!
Wow! This is a really delicious recipe and a breeze to make. I'm a little scared to be left home alone with these. DH was in heaven and commented that this was the best banana cake he has ever had, I have made several.. I did use two bananas, but they were really large, so I think it may have been more than a cup. Thanks for sharing this fantastic recipe, I know it will be making it regularly.
This is an awesome banana bar! Like other reviewers, I substituted applesauce for some of the butter, used half white sugar and half raw. I doubled the recipe and baked it in a 9x13 pan for about 35 minutes. Since the size was the same, we didn't double the icing recipe, and even reduced the powdered sugar to about a cup. It was more than enough to cover the bars, it was very spreadable and GOOD!!! Thanks, Lavender Lynn, for another great recipe!
I really like banana cake and these are WAY better! I haven't even frosted them yet, and they are delicious. I'm sure the cream cheese frosting will put them completely over the top! I thought the thickness was just perfect. They are after all, a bar cookie, and not a cake. If you want a banana cake, then find a recipe for it. I have baked about 100 banana bread recipes that really don't do anything for me. I'm giving up on bread, who needs it with these little gems? Lavender Lynn, thank you for sharing the recipe!
Love banana bars, and these do not disappoint. Made for PRMR.