Black Bottom Banana Bars

Cassie *


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.


Originally published as Black-Bottom Banana Bars in my Taste of Home April/May 1994 issue.


★★★★★ 3 votes

20 Min
25 Min


  • 1/2 c
    butter, softened
  • 1 c
  • 1
  • 1 tsp
    vanilla extract
  • 1 - 1/2 c
    mashed ripe bananas (about 3 medium)
  • 1 - 1/2 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1/4 c
    baking cocoa

How to Make Black Bottom Banana Bars


  1. 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.
  2. Divide 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.
  3. Bake at 350° for 25 minutes or until the a toothpick inserted near the center comes out clean. Cool a wire rack.

Printable Recipe Card

About Black Bottom Banana Bars

Hashtags: #banana #bars

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