Blueberry Banana Bars

December 30, 2012

I had so many bananas I actually doubled the recipe, and put probably (I didn’t measure, boo me) 2/3?s of the batter in an 13×18 sheet pan lined with parchment (the bars that are pictured) and the rest into an 8×8 pan lined with parchment. These came out twice as thick, and were more of “blueberry bottomed” banana bars, but they tasted just as good. So, there are pan options, just depends on how thick you want them. I would not fill any pan more than 2/3?s to 3/4 of the way full though, otherw

2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
2 large eggs
1 cup plain, fat free Greek yogurt
1 teaspoon vanilla extract
1 cup ripe bananas, mashed
1 cup frozen blueberries
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1. Preheat oven to 350F. Place a piece of parchment in a 9×13 pan, letting the parchment extend up the sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from...
See the full directions on my site

Nutritions

Calories
146

Sodium
120mg
5% DV

Fat
4g
6% DV

Protein
2g
4% DV

Carbs
26g
8% DV

Fiber
1g
5% DV

Baked