Rating: 4.31 stars
49 Ratings
  • 5 star values: 27
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1

For those of us who have leftover bananas, but don't care for banana bread, these banana bars are really moist and yummy!

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
18
Yield:
18 bars
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

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  • In a large bowl, stir together the flour, sugar, artificial sweetener, baking powder and baking soda. In a separate bowl, stir together the butter, vanilla, milk, eggs and bananas; pour into the dry ingredients and mix well. Spread evenly in the prepared pan.

  • Bake for 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.

Nutrition Facts

177 calories; protein 2.8g; carbohydrates 28.7g; fat 5.9g; cholesterol 34.4mg; sodium 142.1mg. Full Nutrition
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Reviews (40)

Most helpful positive review

Rating: 4 stars
04/10/2012
I followed the directions precisely, except replacing the aspartame w/ 1 Tbsp brown sugar. Very yummy! My three-year-old loves it. It does taste a lot like banana bread, but that's fine with me because I really like banana bread :) Read More
(20)

Most helpful critical review

Rating: 3 stars
01/24/2006
Like the previous reviewer, I was also looking for a chewy cookie. Changes I made: 1 egg, 1 tablespoon of brown sugar instead of the aspartame, 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, and 1 cup bread flour instead of 2 cups all-purpose flour, cut down the baking powder to 1 tsp, the baking soda to 1/2 tsp, and the milk to 1/2 cup. Oh, and I added some walnuts and chocolate chips. Even with all those changes, the bars still had a cakey texture. Didn't taste like banana bread though! Read More
(25)
49 Ratings
  • 5 star values: 27
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 3 stars
01/23/2006
Like the previous reviewer, I was also looking for a chewy cookie. Changes I made: 1 egg, 1 tablespoon of brown sugar instead of the aspartame, 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, and 1 cup bread flour instead of 2 cups all-purpose flour, cut down the baking powder to 1 tsp, the baking soda to 1/2 tsp, and the milk to 1/2 cup. Oh, and I added some walnuts and chocolate chips. Even with all those changes, the bars still had a cakey texture. Didn't taste like banana bread though! Read More
(25)
Rating: 4 stars
04/10/2012
I followed the directions precisely, except replacing the aspartame w/ 1 Tbsp brown sugar. Very yummy! My three-year-old loves it. It does taste a lot like banana bread, but that's fine with me because I really like banana bread :) Read More
(20)
Rating: 4 stars
10/16/2005
Not a bad recipe but was extremely similar to what I'd call banana bread. I was expecting more of a bar cookie texture. However number of eggs needed was left off so that may change the recipe. I used two. Read More
(15)
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Rating: 5 stars
11/21/2016
I made the following changes based on reviews by other bakers: I doubled the recipe and made it in an 11 x 15 pan. I replaced the artificial sweetener with 1/2 cup brown sugar. Instead of the 3/4 cup skim milk which, when doubling the recipe made it 1 1/2 cups, I used 3/4 cup 1 percent milk and 3/4 cup vegetable oil. This made the bars less like cake and more dense, like a bar cookie. After frosting with cream cheese frosting, I felt it needed a little more bang, so I drizzled it with salted caramel sauce. Everyone raved about them -- will definitely be making more! Read More
(7)
Rating: 4 stars
03/22/2011
I thought this was a great recipe nice and moist easy to make but I added a hint of salt and a few shakes of cinnamon to the dry ingredients Read More
(5)
Rating: 4 stars
09/25/2011
Pretty good, although I'd probably call it a banana cake or bars, but who cares what they are called if they taste good, right? :o) These are very moist, and dense, and not that different from banana bread in my opinion, but I've never had dry banana bread so maybe I'm in the minority here. I topped with a vanilla glaze I had in the fridge, and bf liked them but thought that a strawberry frosting would be better with them. I think some more spices, like cinnamon, would make the taste pop more too. He preferred the chocolate cake I made today, but well . . .it's chocolate, and he likes most things with chocolate better anyway. Thanks for the recipe! Read More
(4)
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Rating: 2 stars
09/01/2006
didn't know how many eggs I had to use. I put three. It tastes good but it may be better with something sweeter on top. Read More
(4)
Rating: 5 stars
11/21/2012
This was one of the best banana recipes I ever made/ate.Everyone that had it agreed.I added one more banana then called for I think it made it moister and topped with homemade icing with a pinch of cinnamon and honey in it!! Read More
(4)
Rating: 5 stars
06/15/2015
Made almost exactly as recipe. Used 9 x 9 dish so I baked it 15 minutes longer for the depth. Beautiful! I've been looking for a good banana bread recipe for a long time. This one is a keeper! Moist lightly browned on top no need for icing. Just the right level of sweetness. Here's where I changed it up slightly. I used maple syrup instead of sweetener as I often do. I don't like artificial chemicals. My sister and great-nephew loved it as a healthy snack. Read More
(4)