Reviewed: Jan. 28, 2009

Just made these. I added 1/2 cup chopped pecans, and I sprinkled them with powdered sugar. I also used two full eggs and not just the egg whites. The texture was a little weird, but they tasted good.

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Reviewer:

Vicki

Cooking Level: Intermediate

Living In: Lake Zurich, Illinois, USA

Reviewed: Jan. 10, 2009

A good recipe for using up brown bananas without making a bread calls for a stick of butter. I did add 1/2 c mini chocolate chips as well as 1/4 c flour. It thickened the batter and worked well in a 11x7 pan.

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Reviewer:

Louisa K

Reviewed: Sep. 7, 2008

Interesting bars, not bad, but not great. I did take some of the others input and made it in an 8x8 pan. I also used one full egg and 1 egg white, did use half white sugar & half brown and let mixture set to allow oats to get soft before cooking. I didn't have raisens, but added a little walnuts i had chopped already. Probably won't make again, but we'll eat what we have.

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Reviewer:

vkk

Cooking Level: Intermediate

Living In: Stillwater, Minnesota, USA

Reviewed: Apr. 15, 2008

This recipe was very good! I was out of white sugar, so ended up using all brown sugar, it tasted just as good! I made it in the 9x13 pan, but I think next time I will try an 8x8 pan. These would be even better, thicker.

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Reviewer:

jm.helle

Cooking Level: Expert

Reviewed: Mar. 4, 2008

I made some substitutions for these and made them as breakfast bars. I used ground flax seed and water as an egg subsitute and substituted 1/2 maple syrup and 1/2 agave nectar for someone with senstivities to refined sugar. Because of all the liquid, the batter was pretty gloppy so I added a few tablespoons of whole wheat flour. For what i was looking for, they came out great. Since I wasn't looking for a cookie or cake recipe, I may have had different expectations than others. I am sure I will make these again for weekday breakfasts.

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Reviewer:

kellyd

Home Town: Kansas City, Missouri, USA

Reviewed: Oct. 30, 2007

These are very good. I cooked them in 2 cake pans & sliced them "pizza" style & I iced them lightly with banana butter icing from this site. Goes great with coffee in the morning

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Reviewer:

bunte2000

Cooking Level: Intermediate

Home Town: Stuart, Florida, USA

Living In: Delaware, Ohio, USA

Reviewed: Oct. 21, 2007

I just made them(they taste great) and they came out very soft.

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Reviewer:

AMCINANNI

Reviewed: Sep. 27, 2007

Ok, so I just made these, twice - with different alterations to the original recipe each time. First alteration - weird. Second - awesome. [p] First attempt: I used..*half white half brown sugar 1 full egg, 1 egg white cranberries instead of raisins canned mandarin oranges (drained) and mushed, but still left lumpy - instead of bananas a sprinkling of nutmeg also made in a muffin tin. cooked for about 20 minutes at 350 texture this time is different, likely because of the wetness of the oranges. (a little heavier) and a little chewier. They are really really good! Next time - I think I'll make a crushed nut/sugar topping to sprinkle over them halfway thought baking. they don't need it, but t sounds tasty. **note be careful baking, they are so moist and sugary that the line between done and burt is very fine.

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Reviewer:

Ammy

Cooking Level: Expert

Living In: Monterey, California, USA

Reviewed: Sep. 8, 2007

Great recipe! I used Splenda in place of the brown sugar and added dried cranberries and an extra banana. The bars are great with pumpkin topping (pumpkin filling mixed with nutmeg, cinnamon, vanilla sugar free pudding, skim milk, and cool whip).

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2 users found this review helpful