I made enough batter to almost fill my huge bread bowl. Tweaked a banana cake/bread recipe into something like a banana brownie-cake texture. Used on hand ingredients. I am not fan of banana bread but this one is so moist and full of flavor. Don't know if I could re-create this again. Of course I went for the center gooiest spot first. Results two casserole pans full and moist.
~~~ Banana Bread Bars-Cake ~~
I tripled this and used a mixture of flours, sour cream-yogurt and Spectrum for the shortening-butter. Here is what I came up with.
~3/4 cup sugar (most banana breads and cakes call for about twice this amount of sugar. But the bananas are way sweet enough)
~1 cup sour cream/plain Greek yogurt or combination
~½ cup Spectrum or butter softened
~3 or 4 ripe bananas, mashed
~ large dollup of vanilla flavoring
~2 cups whole wheat flour/unbleached or your choice of flours
~1 teaspoon baking soda
~~Heat oven to 375 degrees. Grease and flour pans.
~~Beat first four ingredients until creamy. Blend in bananas and vanilla
~~Add dry ingredients and blend
~~Bake 20 to 25 minutes until golden brown.