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Showing 1-5 of 5
on July 12, 2011
This recipe is very, very good! The bars were easy and quick to put together and turned out kinda fudgy and sweet. Mmmm, yummy! :) The centres were almost custard like and the crust nicely browned. The bananas gave the cake a sweet and fruity aroma that everyone enjoyed. The vanilla flavour went great with the bananas.
I used no sugar at all in this recipe as my bananas were very ripe and that woked out nicely. I also subbed part applesauce for the margarine and yogurt for the sour cream as thats what I had on hand.
I had to bake my bars about 15 minutes longer than stated, but that might have been due to my changes.
THANK YOU SO MUCH for sharing a real keeper with us, Chef TJ #13!
Made and reviewed for I Recommend Tag July 2011.
on September 20, 2008
These are moist with just the right amount of sweetness. I used bananas from my supply of ripe frozen bananas. A combination of Splenda/sugar was used and just a touch of cinnamon added to the batter. I think that chopped pecans would make an excellent addition. Made for *PAC Fall 2008*person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 21, 2009
I am not much of a baker but I had some bananas I needed to use up and I love banana cake/bars. This recipe was easy to make. I followed the recipe except I used one egg instead of two egg whites and I used white flour instead of wheat as that is what I buy. Mine cooked in 20 minutes. They smelled so good cooking. We couldn't even wait for them to cool before trying. They were so good. I'm not sure how you would get 24 bars out of this recipe though. I did cut mine real big and got 9. They would be really tiny bars if you cut them into 24 pieces- I think you could get 18.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 13, 2008
This is a great recipe!! Me and the kids devoured every crumb. I used raw cane sugar insted of splenda (I don't us the stuff) and yogurt instead of of sour cream. They turned out great. I will try them again with some nuts or chocolate chips added just to change it up a little. Thanks for the great recipe. Made for PAC fall 2008.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 28, 2008
Made these for breakfast today and they hit the spot. Made with white flour because I ran out of wheat flour and they were still good! Made for Fall PAC 2008!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (455 g)
Servings Per Recipe: 1
The following items or measurements are not included: