Get the flavor of snickerdoodles that you love in the form of a moist banana bar with an extra punch of cinnamon.
I am back! And so are your regularly scheduled posts. San Juan was awesome! My trip didn’t start out all that awesome however with my first flight being delayed, running to my next gate and getting there literally right after they closed the door so I then had to watch my friends, whom I was meeting up for the final flight from Chicago, pull away from the gate and fly off without me. Of course I was on the next flight out but that flight got arrived into Seattle just minutes after the shuttle left taking them to the ferry and then over to San Juan Island. It was just a bad day to play dominoes. Thankfully one of my friends stayed behind at the Seattle airport while the rest continued on so I wouldn’t have to spend the entire 21 hr day of travel all by myself. (Cue “All By Myself” airport YouTube video.)
Once we were finally all together we were pretty much nonstop. We didn’t make it to hiking and the winery/distillery as planned but we did kayak to see orca (AND THEY SWAM RIGHT BY/UNDER US), bike to a lavender farm, cook dinner together, boat to see more orca, zip line, wine and dine, bike some more, and then even spent a day in Seattle before going back to real life. Real life stinks. Every time I go on a trip such as this, seeing all the beauty that is in the world from the scenery to the wildlife, makes me want to quit my job, move out there, and become a tour guide of sorts. Happened every time I went hiking in the Smokies, when I went white water rafting and hiked out of the Grand Canyon, and pretty much every other outdoorsy trip I’ve taken. Some people say I should quit science and open up a bakery. Psh, only if it’s on one of the San Juan Islands!
Until I happen upon a small fortune and can make that a reality, I will just keep baking for you guys. These snickerdoodle banana bars are the perfect comfort to soothe the sadness that settles in after leaving your best friends in an airport after a spectacular trip. We’ve already started brainstorming our next trip. Until next time ladies!
One year ago: Lemon Chicken Orzo Soup
Two years ago: Slow Cooker General Tso’s Chicken
Three years ago: Dark Chocolate Banana Peanut Butter
SNICKERDOODLE BANANA BARS
Makes 24 bars
3/4 cup brown sugar
1/4 cup sugar
3 over ripe bananas, mashed
1 tsp vanilla extract
1/3 cup melted coconut oil
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 cup cinnamon chips
1/2 cup brown sugar
1/4 cup flour
1 tsp cinnamon
2 Tbsp solid coconut oil
- Preheat oven to 350 degrees. Line a 13×9-inch pan with overhanging parchment paper and lightly coat with non-stick spray. Set aside.
- In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, salt, and cinnamon chips. Set aside.
- In a separate large bowl, blend together brown sugar, sugar, bananas, vanilla, corn oil, and eggs until well combined. Slowly add flour mixture, and mix until just combined. Pour into prepared pan.
- In a small bowl using a fork, mix together the topping ingredients until it has the texture of coarse sand. Sprinkle evenly over the batter.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let cool in pan on wire rack then use parchment to lift out of pan. CUt into bars and serve.
Source: Adapted slightly from Dinners Dishes and Desserts.
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