Sunday, August 29, 2010

4 Lemon Banana Cream Bars

Helloo, helloo!

Next time, I will include photos, promise =0)

This is the modified vegan version of Ms. Rachel Nablo's (aka my baking guru) absolutely delicious Lemon Bars.

What you'll need for the "cake":
- 2 sticks unsalted buttery spread
- 1/2 cup splenda sugar blend
- lots and lots of lemon peel (think 1 lemon's worth)
- 1 banana, cut into small pieces
- 1/2 tsp baking soda
- 1 1/4 cup flour of your choosing
- powdered sugar

For the syrupy goodness:
Mix 1/4 cup splenda sugar blend and roughly 1/2 cup lemon juice together

*** if you want to use regular sugar, just double the amounts***

Step 1: Baking the cake:
Soften the buttery spread. I usually nuke it in the microwave for about 20 sec or leave it out for 10 min or so. Mix with peel, sugar blend, baking powder and banana. Gradually add flour. Mix until there are no banana or flour lumps and the mixture is super smooth. Put your work into a lightly greased pan and bake at 350F for 25-30 min.

Take cake out and poke holes (the more the better) with a toothpick and drizzle the syrup all over. Let it stand and cool for a few minutes and then put powdered sugar on top.

Step 2: EAT and Enjoy!


  1. Wow, this looks really good! I love banana in baked goods (but not raw). This is making me crave something with banana nut in it...

  2. I haven't had Elena's vegan version yet, but I trust her baking skills. We've been making magic in the kitchen lately! :D

  3. I don't like raw bananas either - they remind me of baby food, which grosses me out...