black bottom banana bars
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.
prep time
20 Min
cook time
25 Min
method
---
yield
15 serving(s)
Ingredients
- 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 baking cocoa
How To Make black bottom banana bars
-
Step 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.
-
Step 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.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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