Black Bottom Banana Bars
Add chocolate chips to the bottom layer for an extra chocolate treat. The cocoa bottom is not real chocolaty, so the chips are a welcomed addition. Either way they are delicious. I make these in a smaller pan than called for, for a thicker bar.
Originally published as Black-Bottom Banana Bars in my Taste of Home April/May 1994 issue.
1/2 cbutter, softened
1 tspvanilla extract
1 - 1/2 cmashed ripe bananas (about 3 medium)
1 - 1/2 call-purpose flour
1 tspbaking powder
1 tspbaking soda
1/4 cbaking cocoa
How to Make Black Bottom Banana Bars
- 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; spread into a greased 13-in. x 9-in. baking pan. ( if adding chocolate chips, add now ). Spoon remaining batter on top and swirl with a knife.
- Bake at 350° for 25 minutes or until the a toothpick inserted near the center comes out clean. Cool a wire rack.