Splenda Cocoa Bottom Banana Bars Recipes

Steps:

• Preheat oven to 350 degrees lightly coat a 13by9 inch baking pan with nonstick cooking spray. Combine flour,baking powder soda and salt Set aside.
• Combine bananas,milk and pineapple juice. set aside. Beat eggs and splenda at high speed with an electric mixer for 5 minutes. Add butter and extracts. beat at medium speed until blended about 1 minute.
• Add flour mixture alternately with banana mixture. Beginning and ending with flour mixture. Beat at low speed,just until blended after each addition. do not overmix. Spoon into prepared pan.
• Bake in preheated oven 25 minutes or until cake is done. Cool in pan.
• FROSTING: Beat cream cheese and butter at medium speed with mixer until creamy. Gradually and splenda beating at medium speed until blended. Stir in vanilla. Spread over cooled bars. Chill 30 minutes before cutting into bars.

Steps:

• Preheat oven to 350 degrees F. Line a 9-inch by 13-inch baking pan with foil (or grease and flour it).
• FOR THE BASE:.
• Beat the 4 ounces of cream cheese, 1 egg and butter together on low speed until creamed. Blend in cake mix by hand until combined. It will be very thick, but piable like a soft dough; Press into bottom of the prepared baking pan.
• FOR THE TOPPING:.
• In a bowl, beat together the two 8-oz packages cream cheese, banana, powdered sugar, and vanilla. Beat at medium speed until smooth, at least 3 minutes. Add eggs one at a time, beating only until incorporated.
• Spread cream cheese batter evenly over bottom chocolate layer.
• Bake at 350 degrees F. for 45 minutes. Cool completely. Carefully remove from pan, peel off foil, and cut into 24 squares.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg and the vanilla and beat until well combined. Stir in the mashed banana, set aside.
• Stir together the flour, baking soda, baking powder, and salt in a separate large bowl, and make a well in the center. Pour the banana mixture into the well and stir just until combined.
• Remove half of the batter from the bowl. Mix the cocoa powder into the batter remaining in the bowl and stir well. Spread the cocoa batter in the bottom of the prepared pan. Spoon the remaining batter on top and use a knife to swirl the batter into a marbled design.
• Bake in the preheated oven until the edges are golden, about 25 minutes. Allow to cool before cutting into 24 pieces.

Steps:

• Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In large bowl, mix granulated sugar, bananas, oil and eggs with spoon. Stir in flour, baking powder, baking soda, cinnamon and salt. Spread in pan.
• Bake bars 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Meanwhile, in medium bowl, mix cream cheese, butter and vanilla with electric mixer on medium speed until blended. Gradually beat in powdered sugar with spoon, scraping bowl occasionally, until smooth and spreadable.
• Spread cooled bars with Cream Cheese Frosting. For bars, cut into 6 row by 4 rows. Store covered in refrigerator.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in the bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. , Divide batter in half. Add cocoa to half; spread into a greased 13x9-in. baking pan. Spoon remaining batter on top and, if desired, swirl with a knife to marble batter. , Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a wire rack.