Banana Blondie

Banana Blondie

13 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
COCONUTTY
Recipe by  COCONUTTY

“For those of us who have left over bananas, but hate that dry, gross banana bread, these banana bars are really moist and yummy!”

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Ingredients

Adjust Servings

Original recipe yields 18 bars

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. In a large bowl, stir together the flour, sugar, artificial sweetener, baking powder and baking soda. In a separate bowl, stir together the butter, vanilla, milk, eggs and bananas; pour into the dry ingredients and mix well. Spread evenly in the prepared pan.
  3. Bake for 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.

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Reviews (13)

Rate This Recipe
KEG18
14

KEG18

Like the previous reviewer, I was also looking for a chewy cookie. Changes I made: 1 egg, 1 tablespoon of brown sugar instead of the aspartame, 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, and 1 cup bread flour instead of 2 cups all-purpose flour, cut down the baking powder to 1 tsp, the baking soda to 1/2 tsp, and the milk to 1/2 cup. Oh, and I added some walnuts and chocolate chips. Even with all those changes, the bars still had a cakey texture. Didn't taste like banana bread though!

Rebecca
12

Rebecca

Not a bad recipe, but was extremely similar to what I'd call banana bread. I was expecting more of a bar cookie texture. However, number of eggs needed was left off, so that may change the recipe. I used two.

mommyof3
8

mommyof3

I followed the directions precisely, except replacing the aspartame w/ 1 Tbsp brown sugar. Very yummy! My three-year-old loves it. It does taste a lot like banana bread, but that's fine with me because I really like banana bread :)

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 177 cal
  • 9%
  • Fat
  • 5.9 g
  • 9%
  • Carbs
  • 28.7 g
  • 9%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

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