Cobana Bars
A moist banana‑lemon bar with a subtle coffee kick, studded with walnuts, perfect for quick snack bars or a light dessert for coffee lovers.
Ingredients
Instructions
- Mix and sift flour, baking soda, salt, instant coffee, and sugar.
- Add lemon extract and eggs, then mix well.
- Stir in mashed bananas, alternating with the dry flour mixture.
- Fold in broken walnut pieces.
- Grease a 9 x 13‑inch pan and pour the batter in.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick comes out clean.
- Let cool in the pan, then cut into 4‑inch bars.
- Dust the bars with powdered sugar icing and sprinkle with additional chopped walnuts.
Tips & Substitutions
For a richer flavor, consider using unsweetened cocoa powder in place of some of the flour. If you prefer a dairy-free option, substitute shortening with coconut oil. Ensure that the bananas are fully ripe for optimal sweetness and moisture. If you don't have walnuts, pecans or chocolate chips can be a delightful alternative.
Serving Suggestions
Serve Cobana Bars as a delightful snack or dessert, perfect for afternoon tea or a lunchbox treat. They pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a fun twist, try serving them with a drizzle of chocolate sauce or alongside a slice of A-Maize-Ing Cake for a dessert spread.
Storage & Reheating
Store leftover Cobana Bars in an airtight container at room temperature for up to 3 days. For longer storage, wrap them in plastic wrap and freeze for up to 2 months. To reheat, simply place them in a microwave for a few seconds until warm, or let them thaw at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Cobana Bars contains roughly 81 calories, with 1g protein, 16g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular coffee instead of instant coffee?
Yes, you can use brewed coffee in place of instant coffee, but reduce the liquid content in the recipe slightly to maintain the right batter consistency. Instant coffee dissolves easily and concentrates the flavor, so brewed coffee will add moisture without the same intensity.
What kind of flour works best for Cobana Bars?
All-purpose flour is ideal for this recipe, providing the structure needed for the bars. However, you can substitute with whole wheat flour for a healthier option. Just keep in mind that the texture may be denser, so you might need to adjust the liquid ingredients slightly.
Can I make Cobana Bars gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add it separately to help with binding. The taste and texture will still be delightful, making these bars suitable for gluten-free diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).