Cabin-fever caramel banana bars from Dorie's Cookies (page 65) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • et12 on March 02, 2021

    Who know banana and cardamom worked so well together! This was an easy dish to make and a nice take on banana bread. I only used about 1/8th cup of salted peanuts as topping and it was a perfect amount for me.

  • Nkrieda78 on April 28, 2020

    I did nutmeg instead of cardamom. Loved!!

  • Rutabaga on October 30, 2017

    Maybe it's the inclusion of cardamom that makes these bars stand out, but they are really delicious for something so simple. As previously noted, they're really more of a cake than a cookie. I sprinkled peanuts over the chocolate topping, but left them out of the bars because I didn't have enough nuts on hand. I'd like to try them with nuts in the batter next time, but just adding it to the topping gives them an interesting variety of textures.

  • Melanie on July 10, 2017

    Agree with previous comments that this has a cake like texture. Delicious.

  • clcorbi on April 15, 2017

    I'm not even a huge banana fan, but I have to say this is my new favorite recipe from this book. I don't think the word "bar" is a good descriptor for what you're getting here, which is a moist, almost donut-like cake base, subtly spiced with cardamom. The cardamom is what really sends the flavor over the top for me, but of course the chocolate and (in my case) toasted pecans don't hurt either. I used a mix of dark and milk chocolate this time, but I might go with all milk chocolate next time, as I do think it would compliment the flavor better. I took these bars to my office--and I work in fashion, where people don't really eat baked goods--and people DEVOURED these. I then took the rest to book club and people practically licked the plate clean. So if you need a crowd pleaser, I'd suggest this recipe. I was hoping to have leftovers and didn't end up with any.

  • Zosia on October 29, 2016

    My lone over-ripe banana was put to very delicious use in this recipe for a fluffy banana cake topped with chocolate and peanuts. The banana flavour was quite gentle, and the cardamom, subtle; the milk chocolate was a great choice that didn't overwhelm either.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.