I’ve been baking these chewy bar cookies for 20+ years – a good recipe when you have one banana getting too ripe. They’re good for a low fat/cholesterol diet because there are no eggs and a small amount of butter – most of the fat comes from good-for-you walnuts.
WAIKIKI BANANA BARS
- 2 Tblsp. butter, melted
- 1/2 cup dark brown sugar
- 1/4 tsp. vanilla
- 1/4 tsp. banana extract
- 1/2 cup mashed banana (one medium)
- 3/4 cup all-purpose flour
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup chopped walnuts
- 1/4 cup confectioners’ sugar
- 1/2 tsp. cinnamon
Preheat oven to 350 degrees F
In a medium bowl combine butter, brown sugar, vanilla, banana extract and mashed banana.
Sift together the flour, baking powder and salt. Add to banana mixture. Stir in chopped walnuts.
Spread batter in a buttered 8″ pan. Dampening your finger tips with water and pressing will help even out the batter.
Bake @ 350 degrees F for approximately 25 minutes. Place pan on wire rack to cool for about 5 minutes.
While still warm, cut into 8 bars and remove from pan.
Combine the confectioners’ sugar and cinnamon and gently roll the warm bars in the mix.
Makes 8 bars
In my recipe binder, I have a note: “From a library county fair cookbook – recipe from Smartville, CA. First made 10/29/86 – excellent”.