Peanut Butter Banana Bars (Healthy)

Total Time
35mins
Prep 15 mins
Cook 20 mins

These are my favorite go to snack "cake". Each serving fits perfectly in a snack size ziploc, and these freeze beautifully. I put one frozen in my lunch, and when I'm ready for it in the afternoon, it is thawed. Diabetic Exchanges per serving are: 1 Fruit, 1/2 Starch and 1/2 Fat. I am posting the recipe as written, but I always use Splenda. See note at the end of the recipe. Recipe is courtesy of Joanna Lund.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Spray an 8 X 8 pan with butter flavored cooking spray.
  3. In a large bowl, combine egg, peanut butter and bananas.
  4. Mix well.
  5. Stir in milk.
  6. In a small bowl, combine sugar substitute, flour, baking powder and baking soda.
  7. Add to wet mixture slowly.
  8. Evenly spread battter into prepared pan.
  9. Bake for 20 minutes.
  10. Cut into 8 bars.
  11. NOTE: Make sure your sugar substitute can be used for baking.
Most Helpful

I loved these! But I should say I made a few critical changes, based on other reviewers comments. First, I was worried they'd be a little dry (I always use wholewheat flour). So I added a little more banana (about 3.5) and an extra tbsp of crunchy peanut butter (crunchy lends a great texture to the finished product). I also had to bake it for an additional 10 minutes until it was lightly browned. Most importantly, I thought they might be a bit flat as I noticed there were two raising agents, but no acid component to react with them. So I added 1tsp of vinegar to the milk. The final result was TO DIE FOR!! I thought maybe peanuts and bananas might be a strange combination, but after the second piece, I couldn't stop eating this! I also loved that the oil component was replaced by peanuts (nutritionally better as I use a no additives version), and there was hardly ANY sugar. I confess that I also sprinkled in a little stevia (about 1/2 tsp). My version turned out to be more like a cake than bars, however it was perfectly moist and it tasted really good!! What a great combination - thanks Goochie137 :)

Veggiequeen February 12, 2007

Nice flavour and certainly easy to prepare. The peanut butter flavour is very subtle so I think next time I will try using a "Crunchy" peanut butter or maybe add a little bit more. The texture is a cross between a snack cake and a banana bread. I tried it with a bit of butter on it and it was yummy. I used regular granulated sugar rather than a sugar substitute and baked it for about 27 minutes. Thx for sharing this recipe!

mums the word October 22, 2009

Heavenly! I made these this afternoon intending to freeze them and eat one a day, but they were so good that I ate all of them. I used 1/2 cup of Splenda instead of 2 tablespoons.

Blake F January 23, 2007