Prep 10 mins
Cook 25 mins
A modified version of "Frosted Banana Bars" from the Low-Fat, Low-Cholesterol Betty Crocker Cookbook"....
- 2⁄3 cup Splenda granular, sugar substitute
- 1⁄2 cup low-fat sour cream
- 2 tablespoons margarine, softened
- 2 egg whites
- 3⁄4 cup mashed very ripe banana (about 2 medium)
- 1 teaspoon vanilla
- 1 cup whole wheat flour
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- Heat oven to 375'.
- Spray square pan, 9x9x2 with nonstick cooking spray.
- Beat sugar, sour cream, margarine & egg whites in large bowl on low speed (about 1 min).
- Beat in bananas and vanilla on low speed (30 sec).
- Beat in flour, salt & baking soda on medium speed (1 min), spread in pan. Bake 20-25 minutes or until light brown.
This recipe is very, very good! The bars were easy and quick to put together and turned out kinda fudgy and sweet. Mmmm, yummy! :) The centres were almost custard like and the crust nicely browned. The bananas gave the cake a sweet and fruity aroma that everyone enjoyed. The vanilla flavour went great with the bananas.
I used no sugar at all in this recipe as my bananas were very ripe and that woked out nicely. I also subbed part applesauce for the margarine and yogurt for the sour cream as thats what I had on hand.
I had to bake my bars about 15 minutes longer than stated, but that might have been due to my changes.
THANK YOU SO MUCH for sharing a real keeper with us, Chef TJ #13!
Made and reviewed for I Recommend Tag July 2011.
These are moist with just the right amount of sweetness. I used bananas from my supply of ripe frozen bananas. A combination of Splenda/sugar was used and just a touch of cinnamon added to the batter. I think that chopped pecans would make an excellent addition. Made for *PAC Fall 2008*
I am not much of a baker but I had some bananas I needed to use up and I love banana cake/bars. This recipe was easy to make. I followed the recipe except I used one egg instead of two egg whites and I used white flour instead of wheat as that is what I buy. Mine cooked in 20 minutes. They smelled so good cooking. We couldn't even wait for them to cool before trying. They were so good. I'm not sure how you would get 24 bars out of this recipe though. I did cut mine real big and got 9. They would be really tiny bars if you cut them into 24 pieces- I think you could get 18.