Nabisco® SnackWell’s Banana Snack Bars

In 1996, Nabisco built up its growing line of SnackWell’s
 baked products with the introduction of low-fat snack bars
 in several varieties, including fudge brownie, golden cake,
 apple raisin, and the chewy banana variety cloned here. The 
secret ingredients that help us keep the fat grams under 2
 grams per serving is banana puree to help keep the cake moist
 while adding real banana flavor, egg whites rather than whole 
eggs, some molasses and just a little bit of shortening. Whip 
it all up, pour it into a pan and bake. Soon you'll have 21 tasty
 little low-fat snack bars to get you through the week. 

2 egg whites
1 cup plus 5 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons molasses
1 1/2 cups banana puree*
3 tablespoons shortening
1/4 cup whole milk
1/2 teaspoon vanilla butter nut extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda

1. Preheat oven to 350°.
2. In a large bowl, whip the egg whites with an electric mixer
 until they become thick. Do not use a plastic bowl for this.
3. Add the sugar to the egg whites and continue to beat until
 the mixture forms soft peaks.
4. Add the brown sugar, molasses, banana puree, shortening, milk
 and vanilla butter nut flavoring to the mixture, beating after 
each addition.
5. In a separate bowl, combine the remaining ingredients.
6. While beating the wet mixture, slowly add the bowl of dry 
ingredients.
7. Lightly grease a 9x14-inch pan with a light coating of non-stick
 cooking spray. Be sure to coat the sides as well as the bottom of
 the pan. Dump about 3 tablespoons of sugar into the pan, then tilt
 and shake the pan so that a light layer of sugar coats the entire
 bottom of the pan, and about halfway up the sides. Pour out the 
excess sugar.
8. Pour the batter into the pan, and spread it evenly around the
 inside of the pan. Sprinkle a light coating of sugar -- about two
 tablespoons -- over the entire top surface of the batter. Gently 
shake the pan from side-to-side to evenly distribute the sugar over
 the batter. Bake for 25-28 minutes or until the cake begins to pull
 away from the sides of the pan.
9. Remove the cake from the oven and turn it out onto a cooling rack.
 When cake has cooled, place it onto a sheet of wax paper on a cutting
 board and slice across the cake 6 times, creating 7 even slices. 
Next cut the cake lengthwise twice, into thirds, creating a total 
of 21 snack bars. When the bars have completely cooled, store them 
in a resealable plastic bag or an airtight container.  

*Puree whole bananas (approximately 3) in a food processor or blender
 until smooth and creamy.

Nutrition Facts 
Serving size – 1 bar
Servings – 21
Total fat (per serving) – 1.8g
Calories (per serving) – 118