A delightful twist on classic banana bars with a rich chocolate swirl.
Preheat your oven to 350°F and prepare a 13x9 baking pan by greasing it or lining it with parchment paper.
Using parchment paper makes it easier to remove the bars after baking.
In a mixing bowl, cream together the butter and sugar substitute until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the egg whites and vanilla extract to the creamed mixture and beat until well combined.
Beat the mixture just until combined to avoid overmixing.
Mash the bananas and blend them into the wet mixture.
Use a fork or potato masher to mash the bananas smoothly.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Mix gently to avoid overworking the batter.
Divide the batter in half and mix the cocoa powder into one half.
Mix thoroughly to ensure the cocoa powder is evenly distributed.
Spread the chocolate batter evenly into the prepared pan, then layer the plain batter on top. Use a knife to swirl the two batters together.
Create a marbled effect by swirling gently.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Check for doneness a few minutes early to avoid overbaking.
Allow the bars to cool completely before cutting into squares and serving.
Cooling completely ensures clean cuts and better texture.
