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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 135
  • Calories from fat: 31%
  • Fat: 4.7g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1.3g
  • Protein: 2g
  • Carbohydrate: 21.8g
  • Fiber: 0.9g
  • Cholesterol: 8mg
  • Iron: 0.8mg
  • Sodium: 136mg
  • Calcium: 27mg

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

  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.
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