Black bottom banana bars are a special summertime treat at our house and truly remain an all-time favorite!
Why make black bottom banana bars
These bars are almost like a classic banana bread but in bar form. They are not as moist as bread, making them easier to hold and eat on the go. The unique twist to these is that they have a “black bottom” layer (cocoa powder secret). The children will find these fun and out of the ordinary!
The chocolate flavor that accompanies these bars is so satisfying and the bottom layer is like the treasure that is highly wanted! At least by the children.
I’m a fan of yummy and easy banana recipes. Some of my favorites are banana pancakes, banana cream pie and banana bread. I also grew up making a delicious banana cake that was gluten free and SO very moist. I think I need to hunt that recipe up…. But for now, let’s focus on these super easy and snack friendly back bottom banana bars.
These have a rich banana flavor that is from REAL bananas. NOT flavoring!
Ingredients for black bottom banana bars
- flour – I like to use unbleached flour. You can substitute with half whole wheat flour or all purpose flour
- eggs – farm fresh are best!
- ripe bananas – the riper the sweeter!
- unrefined sugar – I find mine at a local bulk food store
- butter – should be softened
- salt
- baking soda
- cocoa powder
- vanilla extract or flavoring
- milk
- optional cream cheese frosting
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Pyrex large glass measuring cup
Recipe for black bottom banana bars
1/2 cup butter, softened (1 stick)
2 cups unrefined sugar
2 eggs
2 cups ripe banana (about 3)
1 teaspoon vanilla extract or flavoring
2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1/4 cup milk
1/2 cup cocoa powder
optional cream cheese frosting
optional chocolate chips
How to make the batter
In the bowl of a stand mixer, cream butter and sugar. Add eggs, banana and vanilla. Then add the flour, baking soda and salt. Once it all comes together, add the milk to the batter. Add chocolate chips if you would like. (I would do about 1/2-2/3 cup).
Turn the mixer off and remove approximately half of the batter into a separate bowl. This will be the vanilla layer.
To the remaining batter in the mixer bowl, add the cocoa powder. This will be the chocolate layer. Turn the mixer on slowly and stop it often to scrape down the sides of the bowl.
Into a greased jelly roll pan, spread the cocoa batter into the bottom. Then spread the vanilla layer on top.
Swirl carefully with a butter knife or spatula. Some of the chocolate layer might get mixed in a little. That is ok!
Bake at 350 for about 35 minutes or until a tooth pick comes out clean and the bars test done. It should be golden brown on top when done!
Cool and frost if desired.
Note:
Alternatively these can be made in a large bowl with a hand mixer. Combine flour and other dry ingredients except the cocoa powder. In a separate bowl cream the butter and sugar. Then add the banana and remaining liquid ingredients. Slowly add the dry ingredients and stir till combined. Divide batter evenly and add the cocoa powder to one of the bowls. Continue with the above directions for baking.
They should last about three days on the kitchen counter, and longer if refrigerated. They are the most moist and flavorful if eaten with in a day or two.
Yes you can! Wrap well in plastic wrap and a airtight container.
Yes you can replace the flour with a gluten free substitute! They are still very delicious!
Recipe ideas from the blog!
Apple cobbler in the crockpot with sourdough topping
Easy Baobab fruit smoothie (with stevia)
Crunchy maple cinnamon granola
Don’t forget to pin for later!
Black bottom banana bars
Ingredients
- 1/2 cup butter, softened
- 2 cups unrefined sugar
- 2 eggs
- 2 cups mashed ripe bananas – about 3 bananas
- 1 tsp vanilla
- 2 cups unbleached flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup milk
- 1/2 cup cocoa powder
- Cream cheese frosting if desired
Instructions
- In the bowl of a stand mixer, cream butter and sugar
- Add eggs and vanilla
- Then add the flour, baking soda and salt
- Once it all comes together, add the milk to the batter. Add chocolate chips if you would like. (I would do about 1/2-2/3 cup).
- Turn the mixer off and remove approximately half of the batter into a separate bowl. This will be the vanilla layer
- To the remaining batter in the mixer bowl, add the cocoa powder. This will be the chocolate layer
- Turn the mixer on slowly and stop it often to scrape down the sides of the bowl
- Into a greased jellyroll pan, spread the cocoa batter into the bottom. Then spread the vanilla layer on top
- Swirl carefully with a butter knife or spatula. Some of the chocolate layer might get mixed in a little. That is ok!
- Bake at 350 for about 35 minutes or until a tooth pick comes out clean and the bars test done. It should be golden brown on top when done!
- Frost if desired for a more cake like treat!
Notes
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
Read more about me here.
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Happy baking!
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