Monkey bars are moist snacking cakes that might remind you of banana bread.
Yield: 16 servings (serving size: 1 bar)
½ cup raisins
1 ½ tablespoons dark rum or apple juice
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup packed brown sugar
¼ cup butter, softened
½ cup mashed ripe banana
3 tablespoons low-fat buttermilk
1 teaspoon vanilla extract
2 large egg whites
⅓ cup chopped walnuts
Cooking spray
1 tablespoon powdered sugar
Preheat oven to 350°.
Combine the raisins and rum in a microwave-safe bowl. Microwave at high for 1 minute, and set aside. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 3 ingredients (flour through salt) in a bowl, stirring well with a whisk. Set aside.
Combine brown sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add banana and next 3 ingredients (banana through egg whites), beating well. Add the flour mixture, beating just until combined. Stir in raisin mixture and walnuts.
Spread the batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until golden. Cool the bars completely on a wire rack. Sprinkle with powdered sugar.
Per Serving: 135 calories; calories from fat 31%; fat 4.7g; saturated fat 2g; mono fat 1.1g; poly fat 1.3g; protein 2g; carbohydrates 21.8g; fiber 0.9g; cholesterol 8mg; iron 0.8mg; sodium 136mg; calcium 27mg.
