I picked up this magazine back in the winter when I was looking for new more healthy recipes. I'm glad I finally got a chance to make these bars, which have been marked to make since I bought the magazine - almost a year ago! This recipe was very easy to make - with prep and baking time I was able to sample a bar in about 30 minutes. Delicious, with just a hit of chocolate and they're healthy too!
Chocolate-Banana Snackin' Bars
1 c. mashed ripe bananas (2 medium-large)
3/4 c. packed light-brown sugar
1/3 c. oil
1/4 c. milk
2 lg. eggs
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. baking soda
1/4 tsp. salt
1 3/4 c. all-purpose flour
1/2 c. chocolate mini-chips
Icing Drizzle (directions follow)
1. Heat oven to 350. Line a 15 1/2 x10 1/2 x 5/8" rimmed baking sheet with foil, letting foil extend above pan at ends. Lightly coat with nonstick spray.
2. Beat all ingredients except flour and chips in a large bowl with mixer on medium speed until blended. On low speed, beat in flour just until blended. Stir in chips; spread in pan.
3. Bake 15-20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack. Drizzle with icing if desired, let set.
4. Lift foil by ends onto cutting board. Cut into 40 bars; remove foil. Store airtight in refrigerator up to 1 week or freeze up to 3 months.
Icing Drizzle: Stir 1 Tbs. milk into 1/3 c. confectioners' sugar until smooth.
Yield: 40 bars
Recipe obtained from: Eating Light magazine (vol. xvii, number 3) - a Woman's Day Special Interest Publication.
Nutritional Info: (1 bar) 72 cal., 1 g. pro., 11 g. carbo., 3 g. fat (1 g. sat. fat), 11 mg. chol., 48 mg. sod.
Thoughts: I used a glass 15" pan instead of the baking sheet, a misread on my part, the only difference was my bars weren't as thick. You could definitely change up the chips used, peanut butter, cinnamon or butterscotch would be good. Adding chopped nuts would also be a good addition. I skipped the icing drizzle since I'm going to freeze the majority of these bars to enjoy later on. You could also top the banana bars with sprinkled confectioners' sugar, cocoa or even cinnamon.
Chocolate-Banana Snackin' Bars
1 c. mashed ripe bananas (2 medium-large)
3/4 c. packed light-brown sugar
1/3 c. oil
1/4 c. milk
2 lg. eggs
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. baking soda
1/4 tsp. salt
1 3/4 c. all-purpose flour
1/2 c. chocolate mini-chips
Icing Drizzle (directions follow)
1. Heat oven to 350. Line a 15 1/2 x10 1/2 x 5/8" rimmed baking sheet with foil, letting foil extend above pan at ends. Lightly coat with nonstick spray.
2. Beat all ingredients except flour and chips in a large bowl with mixer on medium speed until blended. On low speed, beat in flour just until blended. Stir in chips; spread in pan.
3. Bake 15-20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack. Drizzle with icing if desired, let set.
4. Lift foil by ends onto cutting board. Cut into 40 bars; remove foil. Store airtight in refrigerator up to 1 week or freeze up to 3 months.
Icing Drizzle: Stir 1 Tbs. milk into 1/3 c. confectioners' sugar until smooth.
Yield: 40 bars
Recipe obtained from: Eating Light magazine (vol. xvii, number 3) - a Woman's Day Special Interest Publication.
Nutritional Info: (1 bar) 72 cal., 1 g. pro., 11 g. carbo., 3 g. fat (1 g. sat. fat), 11 mg. chol., 48 mg. sod.
Thoughts: I used a glass 15" pan instead of the baking sheet, a misread on my part, the only difference was my bars weren't as thick. You could definitely change up the chips used, peanut butter, cinnamon or butterscotch would be good. Adding chopped nuts would also be a good addition. I skipped the icing drizzle since I'm going to freeze the majority of these bars to enjoy later on. You could also top the banana bars with sprinkled confectioners' sugar, cocoa or even cinnamon.
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1 comment:
yum! the kids would love these!
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