Banana Bars

"This is a good way to use up those ripe bananas. Recipe from Betty Crocker."
 
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photo by Leslie photo by Leslie
photo by Leslie
photo by Jostlori photo by Jostlori
photo by CookingONTheSide photo by CookingONTheSide
photo by januarybride photo by januarybride
photo by januarybride photo by januarybride
Ready In:
1hr 45mins
Ingredients:
13
Serves:
24
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ingredients

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directions

  • Heat oven to 350 degrees F.
  • Grease bottom and sides of 13 x 9 pan.
  • In large bowl, mix granulated sugar, bananas, oil, and eggs with spoon.
  • Stir in flour, baking powder, baking soda, cinnamon, and salt.
  • Spread in pan.
  • Bake bars 25 to 30 minutes or until toothpick inserted in center comes out clean.
  • Cool completely, about 1 hour.
  • In medium bowl, mix cream cheese, butter, and vanilla with electric mixer on medium speed until blended.
  • Gradually beat in powdered sugar with spoon, scraping bowl occasionally, until smooth and spreadable.
  • Spread cooled bars with cream cheese frosting.
  • Store in refrigerator.

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Reviews

  1. Me and My mom loved it. I love both version...I love the original recipe and my low fat version also :) I decided to play with the recipe a little bit, I made it low fat.<br/>I used 1/4 cup sugar, 2 Tablespoon vegetable oil 4 Tablespoon applesauce, 1 egg and everything else the same. I baked it in 8inch square pan. It was very moist and yummy. It tasted just like banana bread! I left out the frosting too :) <br/>Thanks Lavender Lynn for the great recipe!
     
  2. Excellent! Even my DH who claimed he didn't like banana baking loved this. I had to make him say he liked banana baking before he had a 3rd piece. I think next time I make it I'll use an 8in square pan that way the bars are a little thicker. For the icing I only used 1 cup of icing sugar instead of 2 and it was still quite sweet but spreadable. *UPDATE* I doubled the recipe in a 9x13in pan to make more of a cake instead of a bar and it turned out great! Baked for 55 mins
     
  3. WOW, WOW, WOW!! What a great recipe! I used this on a catering platter and got rave reviews from all. This recipe doubles, triples and even quadruples nicely, which works great for serving a crowd. It yeilds a dense, flavourful square that has the consistency of a brownie. Very simple to make, which also scores high points with me. This will be on my regular catering rotation, which speaks volumes of how much we loved this recipe. Thanks Lynn! Made for Aussie Swap :)
     
  4. Oh Lynn, these bars are truly fab! We ate a bunch even before I got to frost them. Truly, you can eat these without the frosting.....even though I did frost the uneaten bars. I loved the way the bars rose uniformly. Perfect. Scrumptious. My favorite banana dessert recipe thus far!
     
  5. I decided to lighten this recipe a bit. I doubled the batch and baked it in a jelly roll pan for 30 minutes. I used 1 c. sugar, 1/2 c. oil and added 1/2 cup applesauce to replace the other half of the oil. I made the frosting as printed and spread thinly on the bars when cooled. They turned out wonderful. Not so sweet and with less fat. If you want to reduce the fat more, use 2 egg whites in place of each whole egg.
     
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Tweaks

  1. 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!!
     
  2. 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!
     

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