Monkey Bars

Randy Mayor; Lydia DeGaris-Pursell
Monkey bars are moist snacking cakes that might remind you of banana bread.

Yield:

16 servings (serving size: 1 bar)

Recipe from

Nutritional Information

Calories 135
Caloriesfromfat 31 %
Fat 4.7 g
Satfat 2 g
Monofat 1.1 g
Polyfat 1.3 g
Protein 2 g
Carbohydrate 21.8 g
Fiber 0.9 g
Cholesterol 8 mg
Iron 0.8 mg
Sodium 136 mg
Calcium 27 mg

Ingredients

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

Preparation

Preheat oven to 350°.

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.

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.

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.

Note:

October 2001