Cocoa Bottom Banana BarsMonday, August 30, 2010
Not only are bananas great to have on display, they are also a very versatile fruit to have on hand when the urge to bake strikes. Whether they are fresh from the store or brown and mushy, they can be thrown into batter for breads, muffins, cookies and even this delicious Cocoa Bottom Banana Bars.
I mean, how can you go wrong with the banana and chocolate combo...especially when it comes in the form of these moist and fluffy bars?
Since bananas are so versatile and can be used in a variety of ways when it comes to baking, they should never be discarded. The next time your bananas start to turn brown and mushy, place them in the refrigerator or freezer until a rainy day...or mush them up and throw them into this batter. You'll be glad you did.
Cocoa Bottom Banana Bars
- 1 cup sugar
- 1/2 cup (1 stick) butter, softened
- 5 ripe bananas, mashed
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- Preheat oven to 350 degrees. Grease a 13x9 inch baking pan (or, if you have a special brownie pan, go ahead and grease that...these pans are the best!).
- Beat sugar and butter in a bowl until creamy.
- Add bananas, egg and vanilla and beat until well blended.
- Combine flour, baking powder, baking soda and salt in a medium bowl. Add this mixture to the banana mixture and beat until well blended.
- Divide batter in half. Stir cocoa into one half. Spread the chocolate batter into the prepared pan. Top with the plain batter; swirl with a knife.
- Bake for 30 to 35 minutes or until edges are lightly browned and a toothpick inserted in the center comes out clean.
- Cool completely in pan on a wire rack. Cut into bars.
What is your favorite fruit to add into batter when baking?