about 2 dozen cookie bars
No eggs are included in these moist chewy bars.
This recipe is a good way to use very ripe bananas.
1½ cups sifted flour
1½ teaspoons baking powder
¼ teaspoon salt
¼ cup butter or margarine, at room temperature
1 cup light brown sugar, firmly packed or the equivalent of 1 cup light brown sugar in granulated brown sugar substitute, firmly packed
1 teaspoon vanilla extract
1 cup mashed peeled very ripe bananas
2/3 cup chopped English walnuts or pecans
Sifted confectioners' sugar for garnish
Sift together the flour, baking powder, and salt; set aside. In a medium bowl, cream(beat) the butter thoroughly until smooth. Gradually add brown sugar, beating until mixture is light and fluffy. Add vanilla and mashed bananas, mixing well. Stir in dry ingredients and then nuts, mixing well.
Spoon into a 11 x 7 x 2-inch or 9 x 9 x 2-inch baking pan lightly coated with non-caloric vegetable cooking spray, spreading evenly. Bake in a preheated moderate oven (350 degrees F.) for 30 to 35 minutes or until a tester inserted in the center of the dough comes out clean. Cool thoroughly and then evenly sift confectioners' sugar over the baked dough and cut into bars or squares. Store cookies in an airtight container at room temperature. Cookies may also be frozen in airtight freezer bags or sealed aluminum foil.
Note: May double the ingredient amounts and bake in a 13 x 9 x 2-inch baking pan lightly coated with non-caloric vegetable cooking spray in a preheated moderate oven (350 degrees F.) for 40 minutes or until a tester inserted in the center of the dough comes out clean.
Variations: Add ½ cup semi-sweet or milk chocolate or sweetened white chocolate pieces/chips with the nuts to the dough.
Add ¼ teaspoon nutmeg or ginger to the flour mixture.