These bars are lower in fat than most bar cookies.
We love these in my household ... it's become a regular for us. Here's the key: bake in a 9x9 square pan so the bars will be thicker (think of it more like cake) You can't think of these as cookies, they are certainly more cake like. Also, try using half white sugar and half brown sugar. Finally, I add 1/2 teaspoon of almond extract ... gives it a nice flavor. - 31 May 2002 (Review from Allrecipes US | Canada)
This is the best guilt-less feel good snack ever. I made slight changes to the recipe though. I used 1.5 cup bananas (2 medium sized bananas) and decreased the sugar to 1/3 cup. I used 1/3 cup skim yogurt instead of milk, 1.5 tsp cinnamon, dash of nutmeg, 1 whole egg and 1 egg white instead of 2 egg whites to produce a gooey center. I also replaced the raisins with chopped walnuts. This might contain a little more fats because of the egg yolk and walnuts, but i think it all evens out eventually and its soooo worth it. I made half into drop cookies and half into bars. The drop cookies taste wonderful with its soft center and crispy outer covering, but the bars come a very close second. Its best eaten warm right out of the oven. Thanks for posting this up!! - 13 Nov 2005 (Review from Allrecipes US | Canada)
I've made these twice now for my twin toddlers. The first time the taste was great, but as everyone said, they were pretty crumbly even when baked in an 11x7 pan. But they were good enough that I didn't want to give up so the 2nd time I added 1/4 cup flour and 1/2 cup shredded coconut and substituted about 1/3 cup brown sugar for the white sugar, still using an 11x7 pan. This time they definitely came out like *cookie* bars - a little denser but very moist and flavorful. I'm not sure if it was the flour or the coconut or both that made them stay together, but they've been a hit -- easy to cut, pick up and eat with sticky little hands. Thanks for a great idea. I think I'll try adding a nut butter next time. - 05 Apr 2005 (Review from Allrecipes US | Canada)