Peanut Butter Banana Bars (Healthy)
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.
- Ready In:
- 1 egg (or equivalent in egg substitute)
- 1⁄4 cup reduced-fat peanut butter
- 1 cup banana, ripe mashed (3 medium)
- 1⁄4 cup skim milk
- 2 tablespoons sugar substitute
- 1 cup flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- Preheat oven to 350 degrees.
- Spray an 8 X 8 pan with butter flavored cooking spray.
- In a large bowl, combine egg, peanut butter and bananas.
- Mix well.
- Stir in milk.
- In a small bowl, combine sugar substitute, flour, baking powder and baking soda.
- Add to wet mixture slowly.
- Evenly spread battter into prepared pan.
- Bake for 20 minutes.
- Cut into 8 bars.
- NOTE: Make sure your sugar substitute can be used for baking.
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Super easy to make and delicious. This is a VERY soft, fluffy, light cake. It has a subtle banana/peanut butter flavour, which I really love. I used a full 1/3 cup of peanut butter and may try even more next time. I also added about 1 tsp lemon juice to my milk, and used regular sugar. It took closer to 30 minutes for mine to finish baking. I cut it into 16 pieces, and I like to spread a little extra peanut butter when I have a piece. So good!
My son asked for these, and he loved them!! They will definitely be our go-to recipe when we have ripe bananas. I followed the advice of multiple folks and added a couple of touches on my own: I used 1/2 cup of organic peanut butter, and I used 1/3 cup of sugar/Splenda mix. I also added 1 tsp of vinegar to the milk, and I added 1/2 tsp of vanilla extract and 1/2 tsp of almond extract. It took about 15 extra minutes to bake them, but they came out great. They're across between a cake and a bar texture. Flavors are subtle -- just enough peanut butter and banana flavor, without being too sweet. Thanks for posting the recipe!!
These were awesome!! Made as posted and added some flax seeds. They came out moist and delicious with a "donut" type texture and without an over powering banana or peanut butter flavor. Friends and DH loved them...son wouldn't even try them (maybe by putting some chocolate chips in...will keep ya posted). Thank you for sharing! Will be making these again and again!
These were good. My hubby didn't care for them, but that really isn't saying much...he doesn't like anything with artificial sweeteners. I am pleased with them....they didn't end up in the trash...they were edible and worth saving. I seem to graze, so I cut them up into sixteen squares/bars and they were a perfect for a "grab something when U aren't hungry, but want something" snack.
My bf & I love PB & banana sandwiches and so I was very excited to try this recipe. I liked it a lot. It was very, very easy to make & baked up perfectly. I baked it for exactly 20 mins & it was perfectly done. The texture was cake like. I am only giving it 4 stars because the flavor was very subtle. I did double the amount of peanut butter and used crunchy natural peanut butter and still thought that it could use more peanut butter. I think with the addition of peanut butter, I should've added some more banana as well. I did like that it was a little sweet and it didn't have that artificial sugar substitute taste that so many diabetic friendly recipes have. Overall it was very good and I will definately make it again.