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November 13, 2007

banana coconut bars

Filed under: Uncategorized — by Rachel @ 10:30 pm
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Sooooooo good. Only because I got them from SusanV. They definitely exceeded my expectations. I’ve had disasters with attempts at fat-free baking before: the goods have no crumb whatsoever and are just too mushy and heavy. These babies were a pleasant surprise, all light and tender and moist. Also, my problem with banana-bread-type concoctions is that there’s never enough banana flavor in them, and it just always tastes like vanilla flour (even when I use very ripe bananas). Blegh. However, these bars were so flavorful. At first, when I tasted the batter, I was like, “Damn, these salty!” But after they bake, the taste is so heavenly. Go cook ’em now!

1/4 c. silken tofu, mashed or pureed
3/4 c. sugar
1/2 T. vanilla
1/2 T. rum or other extract (I just used water)*
3 overripe, medium bananas, mashed*
1 1/2 c. unbleached flour
1 1/2 t. baking powder
1 t. salt
1/2 c. shredded coconut

topping
powdered sugar
shredded coconut*

Preheat oven to 350F and oil or spray a 13×9-inch baking dish.

Blend the tofu and sugar with a fork until creamy. Add the vanilla, water/rum, and mashed bananas, and stir well.

Sift the flour, baking powder, and salt into a large bowl. Stir in the coconut. Make a well in the middle and pour in the banana mixture. Stir only enough to moisten the flour (over-stirring makes them tough). Pour into the baking dish and put into the oven. Bake for 20-30 minutes, until a toothpick inserted in the center comes out dry.

Remove from the oven and while warm, cut into bars. Once cooled, sprinkle with powdered sugar and coconut. Remove each bar and put it on a pretty platter.

(* Indicates changes I made. Original recipe here.)

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