Deliciously Moist Banana Snickerdoodle Bars: A Heart-Healthy Way to Use Ripe Bananas
Do you ever find yourself with a few lonely, overripe bananas sitting on your kitchen counter, gradually deepening in their golden-brown hue? It’s a common dilemma for many home bakers, but it’s also a fantastic opportunity! Instead of letting them go to waste or defaulting to the usual banana bread, why not transform them into something truly special and irresistibly delicious? These **Banana Snickerdoodle Bars** are the perfect solution. They combine the beloved, comforting flavors of classic snickerdoodle cookies with the natural sweetness and moisture of ripe bananas, all in a convenient, easy-to-share bar form. Get ready to bake a treat that everyone will adore!
Why These Banana Snickerdoodle Bars Will Become Your New Favorite
If you’re a fan of cinnamon, you’re in for a treat. My son, in particular, has a strong affinity for anything spiced with cinnamon, which is why I knew these bars would be an instant hit in our home. And I was right! The signature crackled, cinnamon-sugar topping that defines a snickerdoodle cookie is perfectly replicated here, providing a delightful textural contrast to the soft, moist banana base. But beyond the incredible taste and texture, these bars offer the ease and versatility that only a bar recipe can. No need for scooping individual cookies; simply spread the batter into a pan, add the topping, and bake. They’re perfect for potlucks, lunchboxes, or a comforting treat with your afternoon coffee.
The Magic of Overripe Bananas
The secret to the incredible moistness and rich banana flavor in these bars lies in using truly overripe bananas. As bananas ripen, their starch converts to sugar, making them sweeter and softer. This natural sweetness reduces the need for excessive added sugar, and their increased moisture content keeps your baked goods from drying out. So, next time your bananas turn spotty, rejoice! They’re at their prime for baking.
The Heart-Healthy Secret Ingredient: Mazola Corn Oil
In our quest for delicious yet health-conscious baking, the choice of cooking oil plays a crucial role. For this particular snickerdoodle bar recipe, I opted for Mazola® Corn Oil instead of traditional canola or vegetable oil. The benefits of using Mazola® Corn Oil in baking are numerous and significant. Firstly, its **neutral taste** is paramount. It allows the star flavors of banana and cinnamon to truly shine without any overpowering or competing notes from the oil itself. This ensures that every bite is filled with the rich, comforting tastes you expect from a banana snickerdoodle, letting the natural goodness of the ingredients take center stage.
Beyond Baking: High Smoke Point and Cholesterol-Blocking Benefits
While its neutral flavor is ideal for baking, Mazola® Corn Oil is also incredibly versatile for everyday cooking, including sautéing, frying, and roasting. This is thanks to its **high smoke point**, which means it can withstand higher temperatures (up to 450°F / 232°C) before breaking down and burning. This quality is not just for frying; it contributes to a more consistent and predictable bake in recipes like these bars, helping to achieve that perfect golden crust and moist interior, preventing your baked goods from tasting oily or burnt.
What truly sets corn oil apart, especially for those mindful of heart health, are its unique nutritional properties. Did you know that corn oils naturally contain **more cholesterol-blocking plant sterols** than other common cooking oils? In fact, it boasts 40% more plant sterols than canola oil. Plant sterols are natural compounds found in plants that are structurally similar to cholesterol. When consumed, they help reduce the absorption of dietary cholesterol in the digestive tract, thereby contributing to maintaining healthy cholesterol levels. Incorporating ingredients rich in plant sterols, like Mazola® Corn Oil, is a simple yet effective step towards supporting cardiovascular health, a message that resonates deeply, particularly during Heart Health Month and beyond.
A Personal Connection to Heart Health
Heart health is a topic that hits very close to home for my family. About seven years ago, my dad underwent triple bypass surgery, a life-changing event that profoundly impacted our approach to diet and lifestyle. Since then, our family, and especially my dad, has made significant adjustments to our eating habits and exercise routines, focusing on choices that promote a healthy heart. This personal journey has made me particularly attentive to ingredient choices in my cooking and baking, always seeking ways to make our favorite dishes both delicious and beneficial for our well-being.
Discovering ingredients that allow for a healthier swap without compromising taste is always incredibly exciting. When I can replace a less healthy option with one that offers clear benefits, like the plant sterols in Mazola® Corn Oil, and still achieve the delicious flavors we’ve come to love, it’s a win-win situation. These Banana Snickerdoodle Bars are a testament to that philosophy – a treat that tastes indulgent but incorporates mindful ingredient choices, demonstrating that wholesome eating can be deeply satisfying. I encourage you to delve deeper into the benefits of cooking with corn oil. Please take a moment to review the infographic below for more insights, and don’t forget to explore the Mazola Heart Healthy Library for a wealth of other delicious and heart-conscious recipes!
Making the Perfect Banana Snickerdoodle Bars: Tips & Tricks
Achieving the perfect balance of a moist interior and a crispy, cinnamon-sugar topping is key to these irresistible bars. Here are a few tips to ensure your baking success and bring out the best in this recipe:
- Choose the Right Bananas: The riper the bananas, the better! Look for bananas with plenty of brown spots on their skin, indicating maximum sweetness and softness. These bananas are not only easier to mash but also contribute more intense banana flavor and moisture to your bars.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until no streaks of flour remain. Overmixing can overdevelop the gluten in the flour, leading to tougher, less tender bars. A light hand will ensure a delicate, crumbly texture.
- Evenly Spread Batter: Ensure the batter is spread evenly in your prepared 13×9 inch pan. This helps the bars bake uniformly, preventing dry edges and undercooked centers. A rubber spatula is great for this!
- The Topping is Key: The “coarse sand” texture for the topping is important. It creates that signature snickerdoodle crunch and appearance. Distribute it evenly over the entire surface of the batter for consistent flavor and texture in every single bite.
- Test for Doneness: Use the classic toothpick test! Insert a wooden skewer or toothpick into the center of the bars; if it comes out clean or with a few moist crumbs attached, they are done. Avoid overbaking, which can lead to dry and less enjoyable bars.
- Cool Completely: While it might be tempting to cut into them warm, allowing the bars to cool completely in the pan will help them set properly. This makes them much easier to slice neatly and improves their overall texture, ensuring they don’t fall apart.
Serving Suggestions and Storage
These Banana Snickerdoodle Bars are incredibly versatile and can be enjoyed in many ways. They make a fantastic, hearty breakfast treat, a satisfying afternoon snack to curb those cravings, or a delightful dessert after any meal. Serve them plain to appreciate their simple goodness, or elevate them with a scoop of creamy vanilla ice cream, a dollop of fresh whipped cream, or a luxurious drizzle of caramel sauce. They pair wonderfully with a warm cup of coffee, tea, or even a glass of cold milk.
Storage: To keep your delicious bars fresh, store them in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze individual bars. Simply wrap each bar tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature for a quick snack, or gently warm in the microwave for that freshly baked taste.
Banana Snickerdoodle Bars
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Ingredients
Bars
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 3 bananas, , mashed
- 1 teaspoon vanilla extract
- 1/3 cup Vegetable Oil
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup cinnamon chips
Topping
- 1/2 cup light brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 2 Tablespoons vegetable oil
Instructions
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Preheat oven to 350 degrees F (175 degrees C). Spray a 13×9 inch baking pan with non-stick cooking spray, or lightly grease it with oil or butter and dust with flour to prevent sticking.
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In a medium bowl, whisk together the dry ingredients for the bars: all-purpose flour, baking powder, baking soda, cinnamon, and salt. Gently stir in the cinnamon chips until they are evenly distributed throughout the flour mixture. Set this bowl aside.
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In a separate large mixing bowl, combine the wet ingredients: light brown sugar, granulated sugar, thoroughly mashed bananas, vanilla extract, Mazola Corn Oil (or the vegetable oil of your choice), and the two large eggs. Mix these ingredients together until they are well combined and smooth.
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Gradually add the dry flour mixture from the medium bowl to the wet banana mixture in the large bowl. Mix on low speed with an electric mixer, or gently by hand using a spatula, until just combined. Be careful not to overmix the batter; a few small lumps are perfectly fine.
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Pour the prepared batter evenly into your greased and floured 13×9 inch baking pan. Spread it out with a spatula to ensure an even layer.
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For the topping, in a small bowl, use your fingers or a fork to mix together the light brown sugar, all-purpose flour, cinnamon, and vegetable oil until the mixture resembles coarse sand or fine, crumbly streusel. Sprinkle this topping evenly over the entire surface of the batter in the pan.
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Bake in the preheated oven for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the bars comes out clean, or with only a few moist crumbs attached.
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Once baked, remove the pan from the oven and allow the Banana Snickerdoodle Bars to cool completely in the pan on a wire rack before attempting to slice and serve. This cooling time is crucial for the bars to set properly and makes them much easier to cut into neat squares. Enjoy your delightful, heart-healthy treat!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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** This post is sponsored by Mazola Corn Oil. I have been compensated for my time. As always, 100% of the thoughts and opinions are my own. Thank you for supporting the companies that make Dinners, Dishes, and Desserts possible.