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!
- 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.
Serving Size24 Servings
Amount Per Serving Calories 175Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 16mgSodium 80mgCarbohydrates 26gFiber 1gSugar 19gProtein 1g
** 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.