This recipe is like banana bread, but is a moist snacking cake. Apple juice can be substituted for the rum, and pecans for the walnuts.

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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 oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan. Place the raisins and rum in a microwave-safe bowl. Place in the microwave and cook on High for 1 minute. Set aside until needed.

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  • Stir the flour, baking powder, baking soda, and salt together in a mixing bowl. In another mixing bowl, beat the butter and brown sugar together until light and fluffy. Beat in the banana, buttermilk, vanilla, and egg whites until well blended. Gradually add the flour mixture, beating just until combined. Stir in the raisin mixture and walnuts. Spread the batter into the prepared pan

  • Bake in preheated oven until the top is golden, about 30 minutes. Cool in the pan 10 minutes before cutting into bars and transferring to a rack to cool completely. Dust with powdered sugar.

Nutrition Facts

140.2 calories; 2 g protein; 22.8 g carbohydrates; 7.8 mg cholesterol; 121.2 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/13/2008
I used about 1/2 cup of rum in the batter instead of the tablespoon. There was a light rum flavor to the bread afterwards but still nothing terribly strong. I made this into bread instead of bars and it was a decent loaf that got eaten quickly by the roommates. Read More
(9)

Most helpful critical review

Rating: 3 stars
06/04/2009
I followed the suggestions of the other two reviewers and used a full cup of rum and a full cup of banana. Unfortunately and confusingly these squares had almost no taste at all. The texture however was amazing. Exactly what a banana recipe should feel like in your mouth. I'm going to try this again with even more bananas maybe no rum so that there's no competition for taste and see if it's more flavorful. Read More
(5)
11 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/13/2008
I used about 1/2 cup of rum in the batter instead of the tablespoon. There was a light rum flavor to the bread afterwards but still nothing terribly strong. I made this into bread instead of bars and it was a decent loaf that got eaten quickly by the roommates. Read More
(9)
Rating: 4 stars
06/13/2008
I used about 1/2 cup of rum in the batter instead of the tablespoon. There was a light rum flavor to the bread afterwards but still nothing terribly strong. I made this into bread instead of bars and it was a decent loaf that got eaten quickly by the roommates. Read More
(9)
Rating: 5 stars
01/15/2010
This ia a nice little snacking cake. I think it does have a good amount of flavor--some cinnamon might be nice but overall the banana flavor comes through. It's moist but crisp on the edges--just how I like it. Very easy and quick to make as well. I like the raisins in this. I don't have walnuts (bf does not like them) and didn't want to sub any other nuts so I just left them out. Very nice thank you for the recipe! Read More
(7)
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Rating: 4 stars
02/23/2009
Very cool name! There's nothing better than saying "I'm hungry. Where are the monkey bars?" Loved the raisins used half whole wheat flour the banana part was great (I'd maybe add a full banana next time) but my walnuts were a bit stale - use FRESH walnuts!! My inner child is screaming that chocolate chips in here too would truly make them 'monkey' bars:) Read More
(7)
Rating: 3 stars
06/04/2009
I followed the suggestions of the other two reviewers and used a full cup of rum and a full cup of banana. Unfortunately and confusingly these squares had almost no taste at all. The texture however was amazing. Exactly what a banana recipe should feel like in your mouth. I'm going to try this again with even more bananas maybe no rum so that there's no competition for taste and see if it's more flavorful. Read More
(5)
Rating: 5 stars
05/09/2011
These were fantastic! Very moist kept for days. I will be making this instead of banana bread from now on! Read More
(3)
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Rating: 4 stars
11/18/2011
It tasted just like regular banana cake or bars to me. I didn't use the raisins since I don't like them. I couldn't taste any rum flavor and I used Myer's Dark Rum. It was good regardless.:) Read More
(2)
Rating: 5 stars
04/27/2013
I'm only giving this recipe 5 stars for one reason - It should make more!! Seriously - if I could rate it a "10" I would! These are so moist and the banana flavor is great! My bananas were very ripe and I think that helps to impart more great banana flavor. I didn't use raisins as I'm not a huge fan of them but instead used chocolate chips. I didn't put the choc.chips in the microwave with the rum though as I did not want them to melt. Instead I heated the rum for 10 seconds let cool a bit then added 1/2 c. chocolate chips. Delicious!! Read More
(1)
Rating: 2 stars
09/10/2018
It seemed pretty dry to me. I think it needs more banana to help give it some bouncy and moist texture. Perhaps adding some milk or cream would help as well. Read More
Rating: 5 stars
09/12/2013
Wonderful. Moist flavorful and easy to make. We used apple juice with a few drops of rum flavoring to soak the raisins and only change from the recipe was to use one whole egg instead of the egg whites. Banana bars don't get better than this for me. Read More