Banana Snickerdoodle Bars
Can I Freeze The Bars?
Sure! For longer storage, freeze the bars. To freeze:
Let the bars cool completely at room temperature.Stack the bars in a single layer with parchment paper or wax paper between the layers to prevent sticking. Alternatively, place them side by side in a single layer on a tray or in a container.Place the stacked or arranged bars in an airtight freezer-safe container or a heavy-duty freezer bag.Label the container or bag with the contents and the date of freezing for reference.Freeze for up to 2-3 months.When ready to enjoy, let the bars thaw in the refrigerator.
Ingredients
Bars
▢1 cup (2 sticks / 227 g) unsalted butter, melted▢2 cups (400 g) light brown sugar, packed▢2 large eggs, room temperature▢1 tablespoon vanilla extract▢2 cups (250 g) all-purpose flour▢1 teaspoon cream of tartar▢1 teaspoon kosher salt▢½ teaspoon ground cinnamon▢2 ripe bananas, mashed (about ⅔ cup)
Topping
▢2 tablespoons granulated sugar▢1 teaspoon ground cinnamon
Instructions
Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper.
Bars
In a large bowl, combine the butter and brown sugar.
Add the eggs and vanilla. Mix until incorporated.
In a separate medium bowl, whisk together flour, cream of tartar, salt, and cinnamon.
Add the flour mixture to the wet ingredients. Mix until combined.
Fold in the bananas.
Pour the batter into the prepared pan.
Topping
In a small bowl, combine the granulated sugar and cinnamon. Sprinkle evenly over the batter.
Bake for 45 minutes, or until a toothpick inserted in the center comes out with a few crumbs, but no wet batter.
Let the bars cool completely. Cut and serve!
