Banana Snickerdoodle Bars – Use up those over ripe bananas to make these Snickerdoodle Bars. All the flavor of a Snickerdoodle cookie, in the form of a bar!
I always have bananas sitting on my counter that need to get used up. At least it seems that way. I am not sure why I always buy so many, thinking we will eat them all, and then 1 or 2 just sit there. Needless to say, I am always looking for a different way to use up those over ripe ones. Sometimes I just throw them in the freezer for later, but other times I get ambitious and want to bake something with them right away! These Snickerdoodle Bars have to be my son’s favorite. He pretty much loves anything that involves cinnamon, so I knew these would be a huge hit with him.
In place of the canola or vegetable oil I used Mazola® Corn Oil in this snickerdoodle bar recipe. Mazola® Corn Oil is great for baking because it has a neutral taste, so it doesn’t cover up the flavor you are cooking with. You can also use it when sautéing or cooking too. It has a high smoke point, so it won’t burn on you. Also did you know that corn oils have more cholesterol-blocking plant sterols than other cooking oils? In fact, it has 40% more than canola oil. Fits in perfectly with February being Heart Health Month.
My dad had triple bi-pass surgery about 7 years ago. So heart health is something meaningful to me. My family, my dad especially, has changed a lot about eating and exercising over the last 7 years. When I find an ingredient I can swap, in place of an unhealthy one, I am always excited. Especially when it doesn’t change the taste of what we are used to. Please take a moment to read the infographic below about the benefits of cooking with corn oil and don’t forget to check out the Mazola Heart Healthy Library for lots more recipes!
Banana Snickerdoodle Bars - Use up those over ripe bananas to make these Snickerdoodle Bars. All the flavor of a Snickerdoodle cookie, in the form of a bar!
5 minPrep Time
30 minCook Time
35 minTotal Time
- 3/4 cup brown sugar
- 1/4 cup sugar
- 3 bananas, mashed
- 1 tsp vanilla extract
- 1/3 cup Mazola® Corn Oil
- 2 eggs
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup cinnamon chips
- 1/2 cup brown sugar
- 1/4 cup flour
- 1 tsp cinnamon
- 2 Tbls Mazola® Corn Oil
- Preheat oven to 350 degrees. Spray a 13x9 inch pan with non-stick spray.
- In a bowl combine flour, baking powder, baking soda, cinnamon, salt, and cinnamon chips. Set aside.
- In a separate bowl mix together brown sugar, sugar, bananas, vanilla, corn oil, and eggs until well combined.
- Slowly add flour mixture, and mix until just combined.
- Pour into prepared pan.
- Using your fingers mix together all of the Topping ingredients until the texture of coarse sand. Sprinkle evenly over the batter.
- Bake for 25-30 minutes, until a tester comes out clean.
** This post is sponsored by Mazola Corn Oil. I have been compensated for my time. As always 100% of the thoughts and opinions are my own. Thank you for supporting the companies that make Dinners, Dishes, and Desserts possible.