Recipe by Culinspiration
Absolutely addictive! These bars are moist, light, and fluffy like a quick bread (rather than dense like a brownie). They have a slight sweet/salty thing going on that takes them to the next level. Make a pan and watch them disappear! These are a huge hit at potlucks. You can double this recipe and bake in at 13x9-in. pan. Variation: For outrageously good pumpkin bars, substitute canned pumpkin for the banana and add 1 tsp. fresh grated ginger. Outstanding! Find more recipes and ideas on my blog at http://culinspiration.wordpress.com
Top Review by Sydney Mike
I doubled this recipe when making it & sent most of the bars off with my other half to share with others at a Sunday morning meeting! The only change I made was to use a fat-free vanilla yogurt, but other than that . . . These bars are so full of flavor & I'll definitely be making them again! Thanks for sharing the recipe! [Made & reviewed in Zaar Cookbook tag]
- 2 eggs, room temperature
- 1⁄2 cup granulated sugar
- 1⁄3 cup raw sugar
- 1⁄4 cup vegetable oil
- 1⁄4 cup plain yogurt
- 8 ounces ripe bananas, mashed (weighed after peeling -- about 1 1/2 medium bananas)
- 1⁄2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
Directions See How It's Made
- Preheat oven to 350°F
- In a medium bowl, mix together eggs, banana, oil, yogurt, and sugars.
- In a separate bowl, whisk together flour, baking power, baking soda, salt, and cinnamon.
- Slowly mix dry ingredients into wet until combined.
- Bake on the middle rack in a large greased gratin dish (ceramic oval) or 8×8-in. pan for approximately 35 minutes, or until a toothpick comes out clean.
- Drizzle or spread with cream cheese/sour cream icing when cool.