Tonight I had some extra chiquita mini’s (little itty bitty cute bananas!) to use up, so I picked a banana bar recipe from allrecipes and made some modifcations to reduce the fat and sugar, and make them a little more dense and cookie-like. The results were great! I will warn you, they were extremely sweet, so if you are someone who tends to think some desserts are “too sweet” or “too rich” this is probably not for you. But if you like things that are very quick and easy to whip up, you might reconsider!
Preheat oven to 350, grease 8×8″ pan with cooking spray
In food processer, puree 3 chiquita mini bananas (probably equivalent to 1 large banana / 1 cup mashed)
– add 3T softened margarine, 3T unsweetened applesauce, and 1/4 cup brown sugar, process till creamy, scraping down sides as necessary
-blend in 1 egg, 1 tsp vanilla and 1 tsp baking powder, dash of salt
-finally, add in 1 cup flour and process till well blended
-stir in (by hand) 1/4 cup buterscotch chips and 1/4 cup chocolate chips
pour into prepared pan and bake for 15-20 minutes or until set, then cool on a wire rack. enjoy! 1/8 of the pan has about 208 calories.