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For those of us who have leftover bananas, but don’t care for banana bread, these banana bars are really moist and yummy!
Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- 6 packets aspartame artificial sweetener
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ cup butter, melted
- 1 tablespoon vanilla extract
- ¾ cup skim milk
- 2 eggs
- 4 ripe bananas, mashed
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
Step 2
In a large bowl, stir together the flour, sugar, artificial sweetener, baking powder and baking soda. In a separate bowl, stir together the butter, vanilla, milk, eggs and bananas; pour into the dry ingredients and mix well. Spread evenly in the prepared pan.
Step 3
Bake for 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 177 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat4g | 18% |
| Cholesterol34mg | 11% |
| Sodium142mg | 6% |
| Total Carbohydrate29g | 10% |
| Dietary Fiber1g | 4% |
| Total Sugars15g | |
| Protein3g | |
| Vitamin C2mg | 12% |
| Calcium43mg | 3% |
| Iron1mg | 5% |
| Potassium135mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Not a bad recipe, but was extremely similar to what I’d call banana bread. I was expecting more of a bar cookie texture. However, number of eggs needed was left off, so that may change the recipe. I used two.
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Like the previous reviewer, I was also looking for a chewy cookie. Changes I made: 1 egg, 1 tablespoon of brown sugar instead of the aspartame, 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, and 1 cup bread flour instead of 2 cups all-purpose flour, cut down the baking powder to 1 tsp, the baking soda to 1/2 tsp, and the milk to 1/2 cup. Oh, and I added some walnuts and chocolate chips. Even with all those changes, the bars still had a cakey texture. Didn’t taste like banana bread though!
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didn’t know how many eggs I had to use. I put three. It tastes good but it may be better with something sweeter on top.
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I think this is really good, but I would call it banana bread, it tasted just like it.
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My son made these and he and his friends liked them, I didn’t like them at all.
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We’re used to banana bread, this was a refreshing change. Not as strongly flavored, softer and very good.
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I thought this was a great recipe, nice and moist easy to make but I added a hint of salt and a few shakes of cinnamon to the dry ingredients
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Pretty good, although I’d probably call it a banana cake or bars, but who cares what they are called if they taste good, right? :o) These are very moist, and dense, and not that different from banana bread in my opinion, but I’ve never had dry banana bread so maybe I’m in the minority here. I topped with a vanilla glaze I had in the fridge, and bf liked them but thought that a strawberry frosting would be better with them. I think some more spices, like cinnamon, would make the taste pop more too. He preferred the chocolate cake I made today, but well . . .it’s chocolate, and he likes most things with chocolate better anyway. Thanks for the recipe!
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Awesome!!! Great way to use up banana’s, I mixed in mini chocolate chips 🙂
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I followed the directions precisely, except replacing the aspartame w/ 1 Tbsp brown sugar. Very yummy! My three-year-old loves it. It does taste a lot like banana bread, but that’s fine with me because I really like banana bread 🙂
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This was one of the best banana recipes I ever made/ate.Everyone that had it agreed.I added one more banana then called for, I think it made it moister and topped with homemade icing with a pinch of cinnamon and honey in it!!
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The moistest banana bread I’ve ever made! Just add chopped walnuts and cream cheese icing and it’ll be perfect!!!
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These are quite tasty! They do turn out more like cake than blondies, though. But they taste great. I left out the aspartame but added a whole bag of white chocolate chips and dolloped peach preserves over the batter and swirled it before baking. Yum, yum!
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So here’s what I did…I started with 5 bananas. (mostly just because I had 5 super ripe bananas) I used a 1/4 sweetened condensed milk. Skipped the aspartame all together. Mixed in mini chocolate chips. And added a pinch of salt. I don’t know what it was, maybe the sweetened condensed milk…maybe the extra banana…they’re more cookie bar style. My short boy smashed two and had a hand on a third before I had to cut him off.
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Love them!! Easy to make, plus ingredient list is basic so I had it all on hand! I frosted mine, very delicious.
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Good recipe, added 2 tsp honey to give it more taste. Also found only 25 minutes needed to bake, 35 will burn it.
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Loved this! My 13yr old son made it, instead of aspartame, we put 1/4 cup of brown sugar!
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Made almost exactly as recipe. Used 9 x 9 dish so I baked it 15 minutes longer for the depth. Beautiful! I’ve been looking for a good banana bread recipe for a long time. This one is a keeper! Moist, lightly browned on top, no need for icing. Just the right level of sweetness. Here’s where I changed it up slightly. I used maple syrup instead of sweetener as I often do. I don’t like artificial chemicals.
My sister and great-nephew loved it as a healthy snack. -
The blondies were very good! I changed a few things…I used 1 egg, substituted 1/2 cup applesauce for butter, added coconut and chocolate chips, and baked it on a cookie sheet instead of a 9 x 13 pan. They were a bit more “brownie-like” and everyone loved them!
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It is more like banana bread but is much more moist than the bread! I will be making this several times
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Very good, just like banana bread but better. I added a few raisins and a handful of chopped walnuts. Yummy
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Very good! Have made it more than once already!
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Great dessert. My hubby loves this! even though I prepared this for my kids
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I made these as directed, but swapped out the aspartame for some brown sugar, as suggested by another reviewer. I balked a bit at the amount of vanilla extract, but I’m glad I added the full amount, because it was perfect! These came out very moist and mild, but definitely had a more cakelike texture than I had anticipated. Tasty, regardless. I’ll probably top them with some whipped frosting to satisfy my husband’s sweet tooth.
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I made the following changes based on reviews by other bakers: I doubled the recipe and made it in an 11 x 15 pan. I replaced the artificial sweetener with 1/2 cup brown sugar. Instead of the 3/4 cup skim milk which, when doubling the recipe made it 1 1/2 cups, I used 3/4 cup 1 percent milk and 3/4 cup vegetable oil. This made the bars less like cake and more dense, like a bar cookie. After frosting with cream cheese frosting, I felt it needed a little more bang, so I drizzled it with salted caramel sauce. Everyone raved about them — will definitely be making more!
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I used this recipe as a starting ground for a delicious banana cake/ Blondie. The things I changed were ; I added chopped pecans to the mashed bananas as well as some shredded coconut, about 1/3 c of each, really to your preference. I also used fat-free half and half as that was all I had, and I added about 1/3 c fat free sour cream. After pouring into the pan I sprinkled with some more chopped pecans. My husband and I can’t stop eating this!!!
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most delicious, moist & fantastic banana recipe I’ve ever made and eaten, a thousand times better than same old banana bread
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Deliciously moist.
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I omitted the baking soda, and I added 1/4 cup of unsweetened cocoa powder, and 2 tsp of baking powder instead of the 1.5 tsps. it called for. My Neighbor loved it!!
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Nice change of pace (and quicker to bake) than regular banana bread, but not quite the “blondie” texture I’d been hoping for. Based on other reviews, I reduced the milk to 1/2-cup, baking powder to 1 tsp, and baking soda to 1/2-tsp. I also used 1/4-cup brown sugar in lieu of the aspartame. For additional flavor, I sifted 1/2-tsp each of cinnamon and allspice into the dry ingredients as well as 1 cup semi-sweet morsels. The result was tasty and extremely moist. I plan to experiment more with the consistency.
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these were very yummy treats and I quite enjoyed baking them! they were super easy and I?d definitely make them again in the future. I did change one thing though. instead of using the aspartame, I substituted it with just a tablespoon of organic honey and it was super delicious!
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I tried to follow the recipe exactly but it really seems more like banana bread than a brownie. It tasted fine but missed the texture of a brownie.
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My son loves these. Says they taste like a donut (but a lighter texture). For those reviewers looking for a chewy cookie, this ain’t it. This is cake-like. You may want to search for banana cookie recipes 🙂
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This is definitely a cake. I made a 9″ cake and 12 mini cup cakes. I frosted with some leftover chocolate frosting I had in the fridge. A good recipie.
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Family loves it, and it is sooo easy to make!
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It?s delicious. My husband loves it.
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Easy and delicious. Will definitely make again!
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This is a great recipe for a cake but this is not a blonde!!
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I made this exactly to the recipe and it was superbly delicious! Extremely moist. The whole family had 3 pieces each. Definitely will do again. Very easy recipe too.
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I skipped the aspartame, and added 1 cup of walnuts and measured 2 cups of mashed bananas. GREAT!!!
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