SNICKERDOODLE BANANA BARS
Steps:
- Heat the oven to 375.
- Grease an 8x8 inch baking dish.
- In a mixing bowl combine the butter, sour cream and sugars, mixing until smooth for 30 seconds.
- Add the vanilla and egg and mix until smooth.
- Add the banana and mix for a couple of seconds.
- In a separate bowl, combine the flour, baking soda, baking powder, cream of tartar and salt.
- Whisk together and add to the mixing bowl.
- Mix everything together just until the flour doesn't remain.
- Toss the chips in about a teaspoon of flour and shake off the excess.
- Add the cinnamon chips and fold into the batter.
- Pour the batter into the baking pan.
- In a small bowl add the butter, flour sugar and cinnamon.
- Using your hands, smoosh the mixture together.
- Sprinkle over the cake.
- Bake for 30-35 minutes or until done.
Nutrition Facts : ServingSize 1 g, Calories 205 kcal, Carbohydrate 37.2 g, Protein 2.5 g, Cholesterol 31.5 mg, Fiber 6.3 g, Sugar 17.9 g
SNICKERDOODLE BARS
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h45m
Yield about 16 bars
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with nonstick spray and line with parchment, leaving a 2-inch overhang on the long sides for lifting out the finished bars.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), cream the butter with 1 cup of the granulated sugar and all of the brown sugar until light and fluffy, 4 to 5 minutes.
- Scrape the bowl well with a rubber spatula, then add the eggs one at a time and mix on medium speed after each addition until well combined. Beat in the vanilla.
- Add the flour, baking powder and salt and pulse until they start to combine, then scrape the bowl well and mix on low speed until the dough is uniformly combined.
- Scoop the dough into the prepared pan and press into an even layer. Stir the remaining 1/4 cup granulated sugar with the cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the bars.
- Bake until the edges are golden and the center is set, 25 to 30 minutes.
- Let cool completely in the pan, then run a small spatula around the edge. Use the parchment overhang to carefully lift the bars out of the pan. Cut into 16 equal bars.
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