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Add a photoServings: 12
Ingredients
- 2 x egg whites
- 1 c. sugar plus
- 5 Tbsp. sugar
- 2 Tbsp. brown sugar
- 2 Tbsp. molasses
- 1 1/2 c. banana puree see * Note
- 3 Tbsp. shortening
- 1/4 c. whole lowfat milk
- 1/2 tsp vanilla butter nut extract
- 1 1/2 c. all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking soda
Directions
- * Note: Puree whole bananas (approximately 3) in a food processor or possibly blender till smooth and creamy.
- Preheat oven to 350 degrees.
- In a large bowl, whip the egg whites with an electric mixer till they become thick. Don't use a plastic bowl for this. Add in the sugar to the egg whites and continue to beat till the mix forms soft peaks. Add in the brown sugar, molasses, banana puree, shortening, lowfat milk and vanilla butter nut flavoring to the mix, beating after each addition.
- In a separate bowl, combine the remaining ingredients. While beating the wet mix, slowly add in the bowl of dry ingredients.
- Lightly grease a 9- by 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.
- 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 to 28 min or possibly till the cake begins to pull away from the sides of the pan.
- 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.
- This recipe yields 21 bars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 12 servings | |
| Calories 127 | |
| Calories from Fat 31 | 24% |
| Total Fat 3.52g | 4% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 1.07g | |
| Cholesterol 1mg | 0% |
| Sodium 127mg | 5% |
| Potassium 76mg | 2% |
| Total Carbs 22.14g | 6% |
| Dietary Fiber 0.4g | 1% |
| Sugars 9.63g | 6% |
| Protein 1.78g | 3% |
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