Black-Bottom Banana Bars Recipe
- 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
- 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. 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 on a wire rack. Yield: 2-1/2 to 3 dozen.
1 serving (2 each) equals 181 calories, 7 g fat (4 g saturated fat), 31 mg cholesterol, 256 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.
Reviews for Black-Bottom Banana Bars
"This is an awesome cake, been baking it for over 15 years and it's a family favorite. I brought it in to work today and everyone is going crazy over it, lol. It's a winner even after all these years!"
"It's didn't seem enough batter for a 13x9 pan so I used a 9x9 pan. I added 1/2 c chocolate chips to the top and 3 minutes more to the baking time. Delicious! Yes, more cake texture than brownie."
"Fluffy and so easy to make. My 2-yr-old daughter helped mix it all together and we enjoyed the results! ;) recommended for any quick snack cake"
"These are delightful. Very simple, but good. I wouldn't change a thing."
"This was a nice combination of chocolate and banana."
"Easy and really yummy. I did add some chocolate chips - spread them between the 2 layers. A keeper."
"Good but not great. Added the mayo and chocolate chips as other reviews recommended. Not very chocolately. A nice change but I'll be going back to my "old faithful" recipe next time."
"This is an old favorite of ours! I've been baking these for many years and will continue to do so. When we have bananas that go past the eat-fresh stage, and I have no time to bake, I simply pop the bananas into the freezer then thaw them on the countertop for a couple hours then use as normal for baked recipes."
"I was looking for something different and had bananas to use. This recipe was simple to make. The chocolate layer could have been more chocolatey. I should have followed others advice by adding chocolate chips. From the batter consistency I also thought these would be more brownie like. They came out more like cake but still taste great."
"It was good, but more cake-like than I was expecting. I sprinkled chocolate chips on the top."
"I first found this recipe in my sample taste of home about 17 years ago still making them today :)"
"These bars are quick and easy and everyone loves them! A keeper!"
"Easy to make, moist & delicious. These are a hit with everyone!"
"Kids loved them."
"I cut the sugar in half and used some wheat flour in place of all-purpose flour."
"Sorry meant to say "Thin""
"These bars were so moist and delicious. I thought they needed a little something on top . Soooo.... I made a chocolate glaze using powdered sugar, cocoa and milk, just eyeballed it. Made a tin glaze. Poured over top and spread over top. DELICIOUS!"
"Looking at reviews before making this recipe, I added chocolate chips and 3 T mayo to the chocolate portion of this bread. I baked it in an 8 x 8 pan--and it took 45 minutes to bake. My husband loved it (he is a chocolate freak). Next time I might just make the whole batter chocolate and add a nice icing."
"Have made this recipe numerous times and they are just sooooo YUMMY! I promise anyone who reads this, you will not be disappointed."
"Wanted to try something new instead of banana bread. These bars came out really tasty. I also added walnuts and chocolate chips."
"One of the best banana recipes I have tried! My entire family loves it. I added chocolate chips to the bottom layer. I also made it in a 8x8 pan to make the bars thicker. They came out great!"
"This recipe is the best yet for us, even my pickiest liked it! The chocolate really makes it. Will make it again and yes it does stay moist. I will try to substitute the butter next time though as I'm being strict with my diet. Oh I used 2/3 c. sugar.. still fine. A keeper-thanks!"
"I really like these bars! They're moist and delicious; a nice change from typical banana bread when I'm trying to use up over-ripe bananas."
"Reduced the sugar by half, as my bananas were very ripe, and added an extra 1/2 cup banana. Very moist and delicious. Big hit with family."
"These were very good, but next time I think I might add a little mayo to the cocoa layer to make that part as moist as the top. I like the suggestion of adding chocolate chips to the cocoa layer, too. An excellent alternative for over-ripe bananas!"
"Better second day than first. More chocolate than banana. More cake than bar. I was expecting something more like a brownie in consistency and texture. Our group didn't eat them..."
"Have made this and taken to work and to church, and the only thing, the recipe must be doubled or will be quite thin for a 9 X 13 pan. Very good and moist..Loved by all."
"I love these as an alternative to the frosted banana bars, I add chocolate chips also to the chocolate part for a little more flavor.. Very delicious and ALWAYS requested.."
"Yum, it is kind of like a cake."
"I would definitely make this again.It was very moist and pretty easy to make. I think the next time I'd make it I would add chocolate chips and walnuts. Very yummy!"
"This is delicious and easy!"
"I tried this recdipe looking for something different to do with the bananas needing to be used up. all 5 of my kids & i enjoyed it. the cocoa flavor didnt stand out as much as i thought it wud but was a nice touch"
"The second time making: We did add 3 Tablespoons of Mayo (not Miracle whip) with the cocoa so that both "sections" were equally moist :) Great recipe!!"
"I have used this recipe for years! Absolutely love it! Cake freezes well too! Only adjustment I make is that I cut down the sugar to half a cup. If bananas are really sweet --then a tsp. or so less that 1/2 cup. It's great plain with coffee or tea. Can be dressed up with a little squirt of real whipped cream."
"Amazing just the way it is!!"
"These bars are great! They are so moist, and are a great alternative to making banana muffins all the time. My whole family loved them."
"One of my favorite cakes of all time! So moist!"
"These are absolutely the best!! I make them often for my husband -- he devours them. Thank you for recipe. OMGoodness, cocoadawn, so very sorry to hear about your home. We had experience with fire destroying our home in 1980."
"These are fabulous! A great alternative to banana bread. I have made these for years from the magazine as well."
"Finally! I have been looking for this recipes for nine years! I originally had it on a recipe card from Taste of Home mag, and made it at least once a month, to perfect results every time. When a fire destroyed our home in 2000, I lost the recipe. I am SOOOO happy to find it again!"
"Very,very good! Good flavor and very moist! It's a keeper"
" We really like this recipe too. Which reminds me maybe it is time to make it again. "
"Easy to make with ingredients on hand! Moist and delicious! I don't know how much better they are the second day because in our house they didn't last that long and there are only three of us! Thank you for the recipe, it's going to become a favorite - Maggie"
"Re: Black-Bottom Banana BarsI cut this recipe from one of the TOH magazines years ago. Made it several times, it became a favorite to eat and make until I lost the recipe... and found it again on-line. What a relief to see it come up after a whimsical idea to search. Thank you. This is our old stand-by recipe for the aged banana."
"I have made these many, many, times. They are moist, tasty and wonderful. Ingredients are always on hand - nothing to go buy special. My daughter purposely lets the bananas get over ripe so I'll make these - Chris"