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Recipe: Lunchbox Chocolate Banana Snackin' Bars
Similar Categories: Lunchbox, Chocolate, Banana, Snackin, Bars
LUNCHBOX CHOCOLATE-BANANA SNACKIN' BARS
1 cup mashed ripe bananas (3 medium)
3/4 cup packed light brown sugar
1/3 cup oil
1/4 cup milk
2 large eggs
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 3/4 cups all-purpose flour
1/2 cup choclate mini-chips
Icing (optional)
Heat oven to 350 degrees. Line a 15x10.5/8-inch rimmed cookie sheet
with foil. Let foil extend above pan at the ends (for easy removal
from the baking sheet). Lightly coat foil with nonstick spray.
Beat all ingredients except the flour and chips in a large bowl with
mixer on medium speed until blended. On low speed, beat in the flour
until just blended. Stir in chips. Spread batter in pan.
Bake 15-20 minutes or until a wooden pick inserted near the center
comes out clean. Cool in pan on a wire rack. Drizzle with icing, if using:
ICING:
Stir one teaspoon of milk into 1/3 cup confectioners' sugar until
smooth. Drizzle on cooled bars.
Lift foil by the ends onto a cutting board. Cut into 40 bars. Remove
from foil. Store airtight in refrigerator up to 1 week or freeze up to
3 months.
1 cup mashed ripe bananas (3 medium)
3/4 cup packed light brown sugar
1/3 cup oil
1/4 cup milk
2 large eggs
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 3/4 cups all-purpose flour
1/2 cup choclate mini-chips
Icing (optional)
Heat oven to 350 degrees. Line a 15x10.5/8-inch rimmed cookie sheet
with foil. Let foil extend above pan at the ends (for easy removal
from the baking sheet). Lightly coat foil with nonstick spray.
Beat all ingredients except the flour and chips in a large bowl with
mixer on medium speed until blended. On low speed, beat in the flour
until just blended. Stir in chips. Spread batter in pan.
Bake 15-20 minutes or until a wooden pick inserted near the center
comes out clean. Cool in pan on a wire rack. Drizzle with icing, if using:
ICING:
Stir one teaspoon of milk into 1/3 cup confectioners' sugar until
smooth. Drizzle on cooled bars.
Lift foil by the ends onto a cutting board. Cut into 40 bars. Remove
from foil. Store airtight in refrigerator up to 1 week or freeze up to
3 months.
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