Black Bottom Banana Bars

You know how some foods have the power to bring back a flood of some of your most wonderful memories?

This recipe does that to me.

I got it while I spent a summer traveling with four other college students from my school. We went from camp to camp filling the roles of counselors, game coordinators, recruiters for our school, and pretty much helpers in anyway needed. It was one of the best experiences and, every time I think of Black Bottom Banana Bars, you guessed it… I think of all of those wonderful memories.


Ok, I’m back from Memory Lane. :)

Let’s get started!


A friend once described it as a cross between banana bread and brownies. And I really don’t think you can wrong with that combination.

Black Bottom Banana Bars

1/2 c butter or margarine, softened

1 c sugar

1 egg

1 t vanilla extract

1 1/2 c mashed ripe bananas (about 3 medium)

1 1/2 c all-purpose flour

1 t baking powder

1 t baking soda

1/2 t salt

1/4 c baking cocoa

The Prep:

Cream butter & sugar, add egg & vanilla, beat thoroughly until combined. Blend in bananas. Combine the flour, baking powder, baking soda, and salt. Add to creamed mixture and mix well. Divide the batter in half, spread onto a greased 13×9 baking pan. Add cocoa to one half and mix in. Spoon batter with cocoa into baking pan and spread evenly. Spoon remaining batter on top and swirl with a knife. Bake at 350 for 25 minutes.

I’ve demonstrated the last few steps for you:

Divide the batter in half in separate bowls.


Add the cocoa to one half of the batter and mix well.


Spread the cocoa batter evenly in baking pan. Then carefully spread the remaining half on top.


For some extra fun, give it a swirl.

Disclaimer: The swirling you see in the picture did NOTHING to the banana bars. When it was done baking there was not a single trace of a swirl! All that to say – please don’t follow my swirling methods. Ok, thanks.



I’ll let you in on a little secret…

In my opinion, it is absolute best when it is served warm and with ice cream.





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