I think I may have discovered a new diet over the weekend. Need to lose a pound by Friday? Just go blueberry picking in the 90 degree sun for an hour. Jeans a wee bit tight after one too many weekend ice cream cones? Bake a batch of cookies in your steamy kitchen. The sweat.it.out. diet – look for the DVD this fall!
In all honesty, I think all of us could use a few cooler says, so whatd’ya say we cross our fingers that the heat gripping the country quietly exits with the start of a new week? That way we can resume our normal routines, like baking these banana marshmallow bars.
I’m convinced there’s three types of peanut butter people: banana lovers, jelly addicts, and fluffernutter fanatics. I was a fluffternutter fanatic for years, and I still am. But now, as I age and realize the nutritional advantages of bananas over marshmallow fluff, I’ve learned to love both.
That’s where these bars come in. Soft, dense, bars bursting with banana flavor, topped with an ooey, gooey marshmallow top. Really… does it get much better?!
Banana Marshmallow Bars
- 1/2 cup peanut butter
- 1 medium overripe banana, mashed
- 1/2 cup sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 tsp. cornstarch
Heat oven to 350 degrees F. Spray a 8-inch square pan with nonstick cooking spray.
In a medium mixing bowl, beat peanut butter, banana, and sugar with electric mixer on medium speed until smooth. Add egg and vanilla; mix well. Add baking soda, salt, and cornstarch; mix until well blended.
Pour batter into prepared pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out nearly clean.
Turn oven to broil. Spread marshmallows over top of bars. Broil with top 5 to 7 inches from heat for 1 minute or until marshmallows are toasted (do not walk away!). Cool 15 minutes; cut into 4 rows by 4 rows. Serve warm or at room temperature.