black bottom banana bars
(3 ratings)
When you have over ripened banana's, this recipe is one to try. They are a very moist bar, and stay moist. I think they are even better the next day. They freeze well also. A great alternative to muffins or bread. Add chocolate chips to the bottom layer for an extra chocolate treat. The cocoa bottom is not real chocolaty, so the chips are a welcomed addition. Either way they are delicious. I make these in a smaller pan than called for, for a thicker bar. Enjoy! Originally published as Black-Bottom Banana Bars in my Taste of Home April/May 1994 issue.
►
(3 ratings)
yield
15 serving(s)
prep time
20 Min
cook time
25 Min
Ingredients For black bottom banana bars
-
1/2 cbutter, softened
-
1 csugar
-
1egg
-
1 tspvanilla extract
-
1 - 1/2 cmashed ripe bananas (about 3 medium)
-
1 - 1/2 call-purpose flour
-
1 tspbaking powder
-
1 tspbaking soda
-
1/2 tspsalt
-
1/4 cbaking cocoa
How To Make black bottom banana bars
-
1In 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.
-
2Divide batter in half. Add cocoa to half; spread into a greased 13-in. x 9-in. baking pan. ( if adding chocolate chips, add now ). Spoon remaining batter on top and swirl with a knife.
-
3Bake at 350° for 25 minutes or until the a toothpick inserted near the center comes out clean. Cool a wire rack.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT