Happy Friday! If you’re like me, at least some of the weekend is devoted to baking. I find it relaxing and there’s always something tasty to show for it at the end.
This recipe for banana bars is from King Arthur Flour’s 200th Anniversary Cookbook. Their Baker’s Companion Cookbook has been my bible for the past 4 years. But the 200th Anniversary has a bunch of classing and unique recipes. An influx of brown bananas was the perfect excuse to test a new recipe. Plus, I got to use my poppy seeds that have been sitting in my spice cabinet for 3 years.
Brown Bag Banana Bars
From King Arthur Flour
1/2 cup butter, softened
2/3 cup brown sugar, packed
1 teaspoon vanilla
3 mashed ripe bananas (about 1 1/2 cups)
1 1/4 cups all-purpose flour
1/2 cup white whole wheat flour
1/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1/2 cup raisins
Preheat your oven to 350 degrees.
Cream butter, sugar and egg together in a large bowl. Add vanilla and bananas and mix. Combine the dry ingredients in a separate bowl and add to the creamed mixture. Do not overmix. Stir in the raisins.
Spread into a greased 10×14-inch jelly roll pan. Bake for 20-25 minutes, or until the edges are golden. Cool on a rack and cut into bars.
When do you like to bake? What things do you make? Links welcome!
Don’t forget! You still have until Sunday night to enter the Sweaty Bands Giveaway!