Friday, October 12, 2012

Black-Bottom Banana Bars

I got this recipe from my friend Carrie.  She originally found it in a Taste of Home magazine and now it's on the website.  She made them for a church gathering and I ate two and wanted more!  My husband is also a fan of these puppies, and he is not big on sweet stuff.

By the way, I am now sticking to name brand chocolate chips like I do with marshmallows.  The bargain brand chips I used in this recipe had a chalky texture once heated and were a total rip off.  Stick with the good stuff.  It's worth the extra 50 cents!

slightly adapted from Taste of Home

1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp. vanilla extract
1 1/2 cups mashed ripe bananas (about 3-4 medium)
1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 cup cocoa
3 Tbsp. mayo
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  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 and mayo to one half; spread into a greased 9x13 baking pan.  Spoon remaining batter on top and swirl with a knife.  Sprinkle with chocolate chips.

Bake for 25 minutes or until golden brown and toothpick inserted in center comes out clean.  Cool on a wire rack.

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