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Jill is a Mom, wife, teacher, artist, creative genius, and writer. She works everyday on her blog at SimpleDailyRecipes.com. When she's not home schooling her kids or writing for her blog, Jill likes dancing to Brazilian Jazz while cooking up something good in the kitchen.

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Home » Dessert » Simple Banana Nut Bars

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These Banana Nut Bars bake up in half the time that it takes to make Banana Bread.  AND they’re just as moist as if they were baked the day before.  This recipe fills a 13×9x2 inch pan, so be ready to run some of these over to your neighbors house after they’re baked up.

HERE’S ALL IT TAKES

  • 1 cup sugar
  • 1 cup mashed ripe bananas (2 medium)
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • 2 tablespoons dark brown sugar

Heat oven to 350F degrees.  Grease pan, 13×9x2 inches.

Mix sugar, bananas, oil and eggs in large bowl with a spoon.  Stir in flour, baking powder, baking soda, cinnamon and salt.  Stir in pecans.

Spread batter in pan.  Sprinkle the dark brown sugar over the top.  Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.  Cool completely. Cut into 6 row by 4 rows.  Then, try not to eat them all in one sitting.  I’ll bet, you can’t eat only one…teeheehee.

The original recipe offered a cream cheese frosting, but I didn’t want the extra calories.  That’s why I just lightly sprinkled the brown sugar over the top before baking.  It added a little extra sweetness without being distracting.

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    Comment by Donna on 5 September 2008:

    I made these and they were so yummy it was ridiculous!!! I used walnuts instead of pecans and light brown sugar instead of dark. Had to substitute cause I made them on the spur of the moment. A big thumbs up for this recipe!!!

  2. Gravatar

    Comment by Jill on 7 September 2008:

    Thanks Donna! I’m glad you came back to tell me. I can totally imagine these with walnuts. Like you, I always seem to have pecans on hand more than any nut. The same for the dark brown sugar. I just prefer it and use it instead of light brown. Both are good. The original recipe called for light brown sugar, so you’re good.

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