Black-Bottom Banana Bars

Name: Black-Bottom Banana Bars
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 dozen.
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 1 large 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

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

Ingredients

1/2 cup butter, softened
1 cup sugar
1 large 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

Directions

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.
Divide batter in half. Add cocoa to half; spread into a greased 13x9-in. baking pan. Spoon remaining batter on top and, if desired, swirl with a knife to marble batter.
Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a wire rack.

Nutrition Facts

1 bar: 76 calories, 3g fat (2g saturated fat), 12mg cholesterol, 104mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 1g protein.

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

Reviews

My Review

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Average Rating:

Rachel

Dec 14, 2018

My favorite use of overripe bananas. Always a hit, the only change I make is to double the ingredients for a 9x13 and reduce the sugar a bit.
JMartinelli13

Apr 7, 2018

I made no changes at all to the recipe. I was distracted while dividing the batter, so my layers came out a little closer to even. Doesn't matter. They're delicious. They're not super sweet, and they've got fruit, so they're great for breakfast as well as dessert! I made a single pan, but the next time I make them, I will double it, because they went fast.
Donna

Jan 13, 2018

So glad I tried these despite the most recent review that was posted. Because of that review I did add to the recipe. Decreased flour to 1cup added 1/2cup quick oats. After dividing batter added 1/2tsp allspice and 1 cup choc chips to the banana batter before layering with cocoa batter. Its a keeper!
extremebaker

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

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.
ewhite234

May 26, 2016

Delicious. Light and fluffy. Made exactly as stated. Yummy!
Pinky77

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

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

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

Jan 18, 2016

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