Sunday, September 11, 2011
Banana Chocolate Chip Bars
I have started a part-time job, so I haven't had much time for cooking from scratch lately, trying to juggle work, school, kids, family you know all the stuff that makes us busy, busy, busy! I have taken advantage of a few extra hours today, since it's stake conference at church. I have made some yumminess to add to my boys lunches this week. I doubled the original recipe, so we could have a few as a snack today and still have some for lunches. I also had 6 bananas that I needed to use.
These bars are moist and delicious. My kids have been begging for more. I guess that's a sign of success! :)
1 1/2 cup butter or margarine, softened
1 1/2 cup granulated sugar
1 1/2 cup packed brown sugar
4 tsp baking powder
1 tsp salt
2 cups mashed ripe bananas (4-6 medium)
2 tsp vanilla
4 cups all-purpose flour
1 pkg (2 cups) chocolate chips (I used milk chocolate)
1 1/2 cup walnuts (optional - I didn't use any nuts)
1. Grease 2 large jelly roll pans 15X10X1 baking pans. set aside. In a medium mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the grandulated sugar, brown sugar, baking powder, and salt, beat til combined. Beat in the eggs, bananas, and vanilla til combined. Beat in as much of the flour as you can with the mixer. Stir in the chocolate pieces and if desired nuts.
2. Spread the prepared baking pan with the mixture. Bake in a 350F oven about 25 minutes or til golden brown. Cool on wire rack. Cut into bars. Makes a bunch, depending on how big you cut the bars.
This recipe comes from my 1930-2000 Limited Edition Better Homes and Gardens New CookBook. This recipe is already doubled. If you want to make a smaller batch, just cut the ingredient amount in half. This is great for those bruised/ultra soft bananas.
These are nice and moist, so tasty! :)