- Banana Bars:
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/3 cups mashed bananas
- 1 1/3 cups 1% low-fat milk
- 2 tablespoons unsweetened pineapple juice
- 2 large eggs
- 3/4 cup SPLENDA® No Calorie Sweetener, Granulated
- 6 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 1/2 teaspoon banana extract
- Cream Cheese Frosting:
- 2 (8 ounce) packages fat-free cream cheese
- 1/2 cup light butter, softened
- 1/3 cup SPLENDA® No Calorie Sweetener, Granulated
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees F. Lightly coat a 13- x 9- x 2-inch baking pan with vegetable cooking spray.
- Combine flour, baking powder, soda, and salt; set aside
- Combine mashed bananas, milk and pineapple juice; set aside.
- Beat eggs and SPLENDA(R) Granulated Sweetener at high speed with an electric mixer for 5 minutes. Add melted butter, vanilla and banana extract; beat at medium speed until blended, about 1 minute. Add flour mixture alternately with banana mixture, beginning and ending with flour mixture. Beat at low speed, just until blended after each addition; do not over-mix. Spoon mixture into prepared pan.
- Bake 25 minutes or until cake tester inserted in center comes out clean. Cool in pan on a wire rack.
- Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add SPLENDA(R) Granulated Sweetener, beating at medium speed until blended. Stir in vanilla. Spread with Cream Cheese Frosting. Chill 30 minutes before cutting into bars.