I had 3 sad looking bananas in my kitchen so I went on the hunt for a new recipe so that I could put said bananas out of their misery. Note: I can no longer keep adding said bananas to my freezer for later use. When we moved last year I cleaned out my freezer and found .... 33 frozen bananas. Eeks! I swear they multiplied on their own! ;)
I came across this recipe on one of my favourite sites, http://www.tasteofhome.com/. These were very easy to make and are great in the kids' lunches.
When I made them tonight I wasn't paying attention and put the 'black-bottom' on the top. They still tasted good. :) I guess mine could be called "Black-topped Banana Bars". :) No worries ... my hubby offered to be my guinea pig and gobbled a few of them down and said they were 'real good'.
I also changed the recipe a bit by adding some chocolate chips too. If you like nuts try adding some walnuts to the banana bread layer. Enjoy!
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
1-1/2 cups mashed ripe bananas (about 3 medium)
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa
1/2 cup chocolate chips (optional)
Preheat oven to 350F.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in the bananas.
Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well.
Divide batter in half. Add cocoa to half. Add chocolate chips to the chocolate batter; spread into a greased 13-in. x 9-in. baking pan. Spoon remaining batter on top and swirl with a knife. Bake for 25 minutes or until the a toothpick inserted near the center comes out clean. Cool a wire rack.
Yield: 2-1/2 to 3 dozen.