Black-Bottom Banana Bars Recipe
Black-Bottom Banana Bars Recipe photo by Taste of Home
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Black-Bottom Banana Bars Recipe

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4.5 50 71
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These bars stay very moist, and their rich banana and chocolate flavor is even better the second day. My mother-in-law gave me this recipe, and it's a big favorite with both my husband and two sons.—Rene Wright, Ferryville, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:15 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 15 servings


  • 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

Nutritional Facts

2 each: 181 calories, 7g fat (4g saturated fat), 31mg cholesterol, 256mg sodium, 29g carbohydrate (17g sugars, 1g fiber), 2g protein.


  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, if desired, swirl with a knife to marble batter.
  3. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Yield: 3 dozen.
Originally published as Black-Bottom Banana Bars in Taste of Home April/May 1994, p27

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extremebaker User ID: 5686598 250025
Reviewed Jul. 3, 2016

"I was looking for a new way to use "old bananas" and this is NOT it. These are boring and non-exceptional to say the least. They DO stay moist, I will give them that, but I would guess that a variety of additions as suggested by other readers are a definite need."

Mwernick User ID: 8821126 249221
Reviewed Jun. 8, 2016

"I too have been making these bars for years. A great recipe to use up bananas. I did change the recipe a little. I eliminated the cocoa and added a half cup of mini semi chocolate chips. To divide the batter was time consuming for me."

[email protected] User ID: 7564909 248677
Reviewed May. 26, 2016

"Delicious. Light and fluffy. Made exactly as stated. Yummy!"

Pinky77 User ID: 6911134 247588
Reviewed Apr. 28, 2016

"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!"

Toffeehe User ID: 3393149 246523
Reviewed Apr. 3, 2016

"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."

hazlmystkz User ID: 3714156 245708
Reviewed Mar. 20, 2016

"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"

slye10001000 User ID: 5787172 242010
Reviewed Jan. 18, 2016

"These are delightful. Very simple, but good. I wouldn't change a thing."

gracemom48 User ID: 2223408 232351
Reviewed Sep. 5, 2015

"This was a nice combination of chocolate and banana."

momzilla24 User ID: 2029435 229317
Reviewed Jul. 10, 2015

"easy and really yummy. I did add some chocolate chips - spread them between the 2 layers. A keeper."

kbabe819 User ID: 3846515 223451
Reviewed Mar. 24, 2015

"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."

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