Hawaiian Banana Bars

Hawaiian Banana Bars

21

"These bars are so moist and chewy, you won't need to add eggs!"
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Ingredients

servings 114 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch pan.
  2. In large mixing bowl, mix shortening, brown sugar, vanilla, lemon juice and banana until well blended.
  3. Sift together the flour, baking powder and salt. Add to the banana mixture; stir until well blended. Stir in chopped nuts. Pour into the prepared pan.
  4. Bake for 30 to 35 minutes in the preheated oven.
  5. While warm, cut into bars and remove from pan. Combine powdered sugar and cinnamon. Gently roll warm bars in sugar-cinnamon mixture.

Reviews

21
  1. 25 Ratings

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Most helpful positive review

These turned out wonderfully soft and moist. I often adapt cake recipes to muffin tins, as it makes them more portable. I did the same with this recipe, and it turned out great! I also sprinkled...

Most helpful critical review

I made this recipe for a Hawaiian B-Day party for my 11 yr.old nephew. The kids like the way they tasted. They were just like banana bread; however, they weren't very pretty. They sort of fel...

These turned out wonderfully soft and moist. I often adapt cake recipes to muffin tins, as it makes them more portable. I did the same with this recipe, and it turned out great! I also sprinkled...

I made this recipe for a Hawaiian B-Day party for my 11 yr.old nephew. The kids like the way they tasted. They were just like banana bread; however, they weren't very pretty. They sort of fel...

These were very easy to make and very moist. They didn't have a strong banana flavor like some recipes do. Very good.

Very Nice. I added some shredded coconut and instead of cutting while it was hot and rolling in sugar and cinnomon I sifted the mixture on top while it was hot and let it cool befoe cutting. It ...

This is an easy and tasty way to use up bananas. I did not have confectioner's sugar, so I sprinkled cinnamon/sugar on top.

This is the most excellent banana recipe I have ever eaten! Definitely better than banana bread.

Very sweet, probably could cut back on the sugar a bit, and also needed more time to bake. It was still raw in the middle when I baked it for 35 minutes.

I thought they were pretty good, not the greatest. I enjoyed the overall result although probably should have used riper bananas to get more of banana flavor. Pros: Cinnamon topping was great an...

Very tasty, but when I tried to cut the bars while still warm, they crumbled apart. It does work to roll them in the cinnamon-confectioners sugar mixture when cooled. I added some coconut flak...