Sunday, September 04, 2011

Monkey Bars

This recipe was super-highly rated on the Cooking Light website, and it sounded delicious so I decided to make some. It's true that they do taste kind of like banana bread, but not as dense. And the raisins are yummy. Haha. I used some golden raisins because that's what I had, and some rum extract because I couldn't get to the liquor store (a shame). I should have cooked it a little longer because the middle was still a little mushy when I took it out, but that's ok. I would make this again! And with real rum next time!


Monkey Bars
Cooking Light, October 2001

1/2 cup raisins
1 1/2 tablespoons dark rum or apple juice
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup butter -- softened
1/2 cup mashed ripe banana
3 tablespoons low-fat buttermilk
1 teaspoon vanilla extract
2 large egg whites
1/3 cup chopped walnuts
Cooking spray
1 tablespoon powdered sugar

1. Preheat oven to 350°.

2. Combine the raisins and rum in a microwave-safe bowl. Microwave at high for 1 minute, and set aside. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 3 ingredients (flour through salt) in a bowl, stirring well with a whisk. Set aside.

3. Combine brown sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add banana and next 3 ingredients (banana through egg whites), beating well. Add the flour mixture, beating just until combined. Stir in raisin mixture and walnuts.

4. Spread the batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until golden. Cool the bars completely on a wire rack. Sprinkle with powdered sugar.

Servings: 16

1 comment:

justine said...

yummmm. These look delicious!!!