Monkey Bars

Recipe View Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking pan to prevent sticking. (5 minutes)

Recipe View Rum-Raisin Infusion: In a microwave-safe bowl, combine the raisins and dark rum (or apple juice). Microwave on High for 1 minute to plump the raisins and infuse them with flavor. Set aside to cool slightly. (2 minutes)

Recipe View Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed. (3 minutes)

Recipe View Cream Butter & Sugar: In a separate, larger mixing bowl, cream together the softened butter and brown sugar using an electric mixer until light and fluffy. This step is crucial for a tender cake. (5 minutes)

Recipe View Wet Ingredients: Beat in the mashed banana, buttermilk, vanilla extract, and egg whites until well combined. The mixture should be smooth and consistent. (3 minutes)

Recipe View Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, beating on low speed just until combined. Be careful not to overmix, as this can result in a tough cake. (4 minutes)

Recipe View Add Raisins & Nuts: Stir in the rum-raisin mixture and chopped walnuts (or pecans) until evenly distributed throughout the batter. (2 minutes)

Recipe View Bake: Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. (30 minutes)

Recipe View Cool & Dust: Let the cake cool in the pan for 10 minutes before cutting into bars. Transfer the bars to a wire rack to cool completely. Dust with powdered sugar just before serving for an elegant finish. (20 minutes)