Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A very moist banana cookie bar. These never last long in my house. Dust with powdered sugar before cutting. I love these as a frozen treat. After cutting, package the bars in snack bags and freeze. Then just pull out a bag and munch whenever you want!

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Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
16
Yield:
1 9x13-inch pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.

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  • Mix sugar, sour cream, butter, and eggs in a large bowl using an electric mixer on low speed for 2 to 3 minutes. Scrape bowl and add bananas, vanilla extract, and rum flavoring; beat well.

  • Combine flour, salt, baking soda, cinnamon, ginger, and nutmeg in a bowl; mix well. Stir flour mixture into banana mixture and beat on medium speed until well mixed, 1 to 2 minutes. Fold in chocolate chips. Spread batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool completely before cutting into bars.

Nutrition Facts

332 calories; protein 4g; carbohydrates 46.1g; fat 15.7g; cholesterol 52.5mg; sodium 303.5mg. Full Nutrition
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