Real Recipes From Real Home Cooks ®

black bottom banana bars

(3 ratings)
Recipe by
Cassie *
Somewhere, PA

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 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.

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