Banana Coconut Cookie Bars Recipes

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BANANA COCONUT COOKIE BARS

This is my own creation. I took everything I liked and combined it into a bar that was simple to make. You can use your choice of cookie crumbs or chocolate chips and still end up with a good tasting cookie bar. With 5 growing boys in the house this treat does not last!!!!!! So go ahead, use your imagination, more coconut, less coconut,butterscotch chips - The choice is yours!!!!

Provided by Boyz 5

Categories     Bar Cookie

Time 35m

Yield 20 serving(s)

Number Of Ingredients 10



Banana Coconut Cookie Bars image

Steps:

  • Preheat oven to 375° and grease 13 by 9" pan Mix cookie crumbs,butter and sugar until thoroughly blended& reserve 1/3 of mixture.
  • Press the remaining mixture into bottom of baking dish.
  • Bake for 8- 10 minutes until lightly browned.
  • Remove pan from oven and sprinkle cookie base with chocolate chips and return pan to oven until chocolate chips are shiny, spread evenly and set aside.
  • In medium saucepan combine condensed milk, banana, coconut and butter.
  • Cook over low heat, stirring constantly until thickened.
  • Remove from heat and stir in vanilla extract and salt.
  • Spread over cookie crumb base in pan.
  • Sprinkle reserved cookie crumb mixture over filling.
  • Return to oven for 8-10 minutes until topping is slightly browned.
  • Cool thoroughly and cut into bars.

3 cups chocolate cookie crumbs or 3 cups vanilla cookie crumbs
1/2 cup butter, softened
2 tablespoons sugar
1 cup chocolate chips or 1 cup vanilla chip
1 (14 ounce) can sweetened condensed milk
2 bananas, sliced (not overly ripe)
1/2-1 cup coconut
2 tablespoons butter
1 teaspoon vanilla
1/2 teaspoon salt

COCOA BANANA BARS

These bars are very moist with a rich banana and chocolate flavor. They are an after-school snack that the kids will beg for.

Provided by Lisa

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 40m

Yield 24

Number Of Ingredients 10



Cocoa Banana Bars image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg and the vanilla and beat until well combined. Stir in the mashed banana, set aside.
  • Stir together the flour, baking soda, baking powder, and salt in a separate large bowl, and make a well in the center. Pour the banana mixture into the well and stir just until combined.
  • Remove half of the batter from the bowl. Mix the cocoa powder into the batter remaining in the bowl and stir well. Spread the cocoa batter in the bottom of the prepared pan. Spoon the remaining batter on top and use a knife to swirl the batter into a marbled design.
  • Bake in the preheated oven until the edges are golden, about 25 minutes. Allow to cool before cutting into 24 pieces.

Nutrition Facts : Calories 112.8 calories, Carbohydrate 18.1 g, Cholesterol 17.9 mg, Fat 4.3 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 151.9 mg, Sugar 10.1 g

½ cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups mashed bananas
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¼ cup unsweetened cocoa powder

COCONUT BANANA COOKIES

This is a springtime variation on my grandma's banana drop cookies and, with tons of coconut flavor, it's perfect for Easter. -Elyse Benner, Solon, Ohio

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 11



Coconut Banana Cookies image

Steps:

  • Preheat oven to 375°. Cream shortening, cashew butter and sugar until light and fluffy, 5-7 minutes. Beat in next 5 ingredients until thoroughly mixed. In a separate bowl, mix unsweetened coconut and flour. Beat into creamed mixture just until combined., Using a medium cookie scoop, drop dough 2 in. apart onto parchment-lined baking sheets. Sprinkle with sweetened coconut. Bake until edges are golden brown, 15-20 minutes (cookies will have cakelike texture). Remove from pans to wire racks to cool. Serve warm or at room temperature.

Nutrition Facts : Calories 232 calories, Fat 14g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 192mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.

1/2 cup shortening, room temperature
1/4 cup creamy cashew butter
1 cup sugar
1 cup mashed ripe banana (about 2 medium)
1 large egg, room temperature
1 tablespoon grated lime zest
1 teaspoon salt
1/2 teaspoon baking soda
1-3/4 cups unsweetened finely shredded coconut
1-1/2 cups all-purpose flour
1/2 cup sweetened flaked coconut

FROSTED BANANA BARS

These banana bars are always a hit at potlucks in the small rural farming community where my husband and I live. I also like to provide them for coffee hour after church. They're so moist and delicious that wherever I take them, they don't last long. -Karen Dryak, Niobrara, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 13



Frosted Banana Bars image

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost bars.

Nutrition Facts : Calories 202 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 100mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.

1/2 cup butter, softened
2 cups sugar
3 large eggs, room temperature
1-1/2 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
Dash salt
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract

CHOCO-COCONUT BAR COOKIES

This recipe for coconut bar cookies came to me from my maternal Gramie Watson and quickly became a most-requested item at the kids' schools as well as at church and other venues where it was sampled.

Provided by debbthebee

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 1h36m

Yield 30

Number Of Ingredients 11



Choco-Coconut Bar Cookies image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix 1 1/2 cups flour, butter, brown sugar, and 1/4 teaspoon salt together in a bowl using a pastry blender until crumbly. Pat crust mixture into a 9x13-inch baking pan.
  • Bake in the preheated oven until set, about 10 minutes. Sprinkle chocolate chips over crust and return to the hot oven until chips are softened, about 1 minute. Remove from oven and gently spread softened chocolate over the crust. Leave oven on.
  • Beat eggs in a bowl until light and frothy; add shredded coconut, 2 tablespoons flour, vanilla extract, baking powder, and 1/4 teaspoon salt. Spread egg mixture over the chocolate-covered crust.
  • Bake in the hot oven until light golden and center is set, 15 to 20 minutes. Allow to cool completely, at least 1 hour. Cut into 1x3-inch bars.

Nutrition Facts : Calories 141.4 calories, Carbohydrate 17.8 g, Cholesterol 20.5 mg, Fat 7.9 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 86.3 mg, Sugar 11.1 g

1 ½ cups all-purpose flour
½ cup butter
½ cup packed brown sugar
¼ teaspoon salt
1 (12 ounce) package semisweet chocolate chips
2 eggs
1 ½ cups shredded sweetened coconut
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt

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