Monday, January 10, 2011

Black bottom banana bars

I had some bananas that were getting dark, so I decided to do something with them.  I am ready to put Black Bottom Banana bars into the oven.  Only problem is that with Eric's new diet, I am likely the only one to be eating them.  If you are hungry, stop by for a banana bar.  :)

Or, if you live too far away, here's the recipe:

Black-Bottom Banana Bars

These bars stay very moist, and their rich banana and chocolate flavor is even better the second day. My mother-in-law game me this recipe, and it's a big favorite with both my husband and two sons. —Rene Wright, Ferryville, Wisconsin15 ServingsPrep: 20 min. Bake: 25 min.


1/2 cup butter, softened

1 cup sugar

1 egg

1 teaspoon vanilla extract

1-1/2 cups mashed ripe bananas (about 3 medium)

1-1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup HERSHEY®’S Cocoa


•In a large bowl, cream butter and sugar until light and fluffy. Beat

in egg and vanilla. Stir in the bananas. Combine the flour, baking

powder, baking soda and salt; add to creamed mixture and mix well.

•Divide batter in half. Add cocoa to half; spread into a greased

13-in. x 9-in. baking pan. Spoon remaining batter on top and swirl

with a knife.

•Bake at 350° for 25 minutes or until the a toothpick inserted

near the center comes out clean. Cool a wire rack. Yield: 2-1/2 to

3 dozen.

Nutrition Facts: 1 serving (2 each) equals 181 calories, 7 g fat (4 g saturated fat), 31 mg cholesterol, 256 mg sodium,


Umma said...

Mmmmm...bananas have been banned from this house for so long. Caleb LOVES them but they do not love him. I'll just quietly drool from here.

Bonnie@TheFragileXFiles said...

yeah, I can't make those either, they look too amazing and I'd lose all control in their presence.