Char’s Black Bottom Banana BarsPrint Print Without Images
Everyone always seems to have a few overripe bananas lounging on the kitchen counter, and this recipe I saw many years ago in the Taste of Home magazine quickly became a family favorite and a delicious way to use up those brown bananas. Years later my son told me that this cake had high “trade-in” value when he was bartering with his friends to trade lunch snacks. I still haven’t decided whether to be insulted or proud that he was swapping his home baked goods! You can leave the cake plain, but I always added a layer of sweet icing to satisfy my children’s sweet tooth.
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/2 cups mashed ripe bananas (about 3 medium)
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup baking cocoa
You can adjust the icing sugar and/or cream to suit your preference on consistency. This also makes a delicious icing to top of sugar cookies.
- ⅔ cup butter, softened
- 3 cups powdered sugar, sifted, add more depending on personal preference
- 1 teaspoon vanilla
- 2 Tablespoons whipping cream, add more or less depending on personal preference. You can also use milk instead.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in the bananas. In a separate bowl, with a whisk or using a sifter, combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well.
- Divide batter in half. Using a sifter to ensure there won’t be any lumps, add cocoa to half; spread chocolate batter into a greased 13-in. x 9-in. baking pan. Spoon remaining batter on top and swirl with a knife.
- Bake at 350° for 25 minutes or until the a toothpick inserted near the center comes out clean. Cool on a wire rack.