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Ingredients
- Â Â Banana Snack Bars
- Â Â (A clone, from Top Secret Recipes)
Directions
- In 1996, Nabisco built up its growing line of SnackWell's baked products with the introduction of low-fat snack bars in several varieties, including fudge brownie, golden brown cake, apple raisin, and the chewy banana variety cloned here.
- The secret ingredients which help us keep the fat grams under 2 grams per serving is banana puree to help keep the cake moist while adding real banana flavor, egg whites rather than whole Large eggs, some molasses and just a little bit of shortening. Whip it all up, pour it into a pan and bake. Soon you'll have 21 tasty little low-fat snack bars to get you through the week.
- 2 egg whites1 c. plus 5 Tbsp. sugar2 Tbsp. brown sugar2 Tbsp. molasses1 1/2 c. banana puree*
- 3 Tbsp. shortening1/4 c. whole milk1/2 tsp. vanilla butter nut extract1 1/2 c. all-purpose flour1/2 tsp. salt1/4 tsp. baking soda
- 1. Preheat oven to 350 .
- 2. In a large bowl, whip the egg whites with an electric mixer till they become thick. Don't use a plastic bowl for this.
- 3. Add in the sugar to the egg whites and continue to beat till the mix forms soft peaks.
- 4. Add in the brown sugar, molasses, banana puree, shortening, lowfat milk and vanilla butter nut flavoring to the mix, beating after each addition.
- 5. In a separate bowl, combine the remaining ingredients.
- 6. While beating the wet mix, slowly add in the bowl of dry ingredients.
- 7. Lightly grease a 9 x 14 inch pan with a light coating of non-stick cooking spray. Be sure to coat the sides as well as the bottom of the pan. Dump about 3 Tbsp. of sugar into the pan, then tilt and shake the pan so which a light layer of sugar coats the entire bottom of the pan, and about halfway up the sides. Pour out the excess sugar.
- 8. Pour the batter into the pan, and spread it proportionately around the inside of the pan. Sprinkle a light coating of sugar - about two Tbsp. - over the entire top surface of the batter. Gently shake the pan from side-to-side to proportionately distribute the sugar over the batter. Bake for 25-28 min or possibly till the cake begins to pull away from the sides of the pan.
- 9. Remove the cake from the oven and turn it out onto a cooling rack. When cake has cooled, place it onto a sheet of wax paper on a cutting board and slice across the cake 6 times, creating 7 even slices. Next cut the cake lengthwise twice, into thirds, creating a total of 21 snack bars. When the bars have completely cooled, store them in a resealable plastic bag or possibly an airtight container.
- *Puree whole bananas (approximately 3) in a food processor or possibly blender till smooth and creamy.
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