Splenda Cocoa Bottom Banana Bars
photo by jaldredey
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
16 bars
- Serves:
- 16
ingredients
- 1⁄2 cup light margarine
- 1 cup Splenda sugar substitute
- 2 egg whites
- 1 teaspoon vanilla
- 1 1⁄2 cups mashed bananas
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 cup cocoa
directions
- Preheat oven 350.
- Spray 13x9 pan with cooking spray.
- Cream margarine and splenda.
- Add egg whites and vanilla, beat until combined.
- Blend in bananas.
- Combine flour, baking soda, baking powder and salt.
- Add to creamed mixture.
- Divide batter in half and add cocoa.
- Mix well, Spread cocoa batter into pan.
- Spread remaining batter over this and swirl with knife
- Bake 25-30 min till toothpick comes out clean.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Wow, this recipe is amazing! I've been trying to find a good banana recipe for a while (I keep ending up with the remains of the kids' fruit trolley at school, lol), and this is definitely the best. I like the banana layer so much that the second time I made it, I didn't even use the cocoa powder! The only change I made was to use low-fat vanilla yogurt instead of margarine (because I didn't have any) and it still turned out really nice and moist. Thanks for a great recipe!
-
These are really yummy! I was looking for a Splenda recipe, and I found a real keeper. I was concerned with the texture of the batter, but the end result.. squashed that. I changed a few things based on the reviews I read. I used 3/4 cup of Splenda, added chocolate chips in the middle, and topped it with unsweetened coconut. I baked this in a 6X10 pyrex dish (see photo) for 30 -35 mins. These are GOOD, and not overly sweet. Thanks for sharing this recipe.
-
Interesting bars. I made the mistake of using a 13x9 pan as the instructions indicated -- should have read the reviews first! My bad! These would definitely fit better in an 8x8 pan. I used ripe bananas yet next time I will use super-ripe ones! Thanks, Shy617. Made for Best of 2009 Cookbook tag game.
-
Oh, these are so good! More like cake than banana bread. I took other reviewers' advice and added 1/4 cup chocolate chips and used an 8x8 pan (which was still spread very thin, so I would not at all recommend a 13x9). I baked them for 35 minutes, and the top layer was much browner than Marra's. I also subbed half the Smart Balance as applesauce and used sugar, but reduced it by 25%. I think the chocolate chips really add something special to this. I thought about another's suggestion of nuts, but am glad I didn't add them. I sprinked some toasted almonds on one piece, and it kind of overpowered the delicate flavor. These are super, especially the chocolate and banana flavor together, and are definitely recommended!
-
These are fabulous!!! The flavor was so good i will likely eat the whole pan tonight *blush*. To get the most banana flavor use really ripe ones, another reviewer had a problem with it and i found using ones i would normally throw worked perfectly. I made them thicker by using a smaller pan, since i was used to splenda's volume issue. Made for Pick a Chef 2009!
see 3 more reviews
Tweaks
-
Very tasty, but not super banana-flavored. I used maple syrup in place of splenda, and to make it gluten free I used a little over 1 c rice flour, and a little over 1/2 c potato starch in place of 1.5 c all purpose flour. It turned out well, though I had to bake it an extra 15 min for it to fully cook.