One of the silver linings of our current situation has been the great recipes my friends have been texting me. Even though my jeans may not fit quite as comfortably as they did BC (before covid), my recipe collection is definitely getting better. This one is from my friend Kristin...she mentioned she is a better cook than a baker...but I beg to differ. Thanks to Butter with a side of Bread for the recipe ingredients and directions. Find substitutions and variations there. Enjoy!
5 very ripe bananas about 1 2/3 cup
(you can ripen bananas in the oven: heat oven to 350 degrees; line a baking sheet with parchment paper; place bananas in peel on sheet and bake for 30-40 minutes; peels will turn black and shiny. Let cool for 1 hour and your now- very- ripe- bananas are ready to make the magic happen)
- 3/4 cup brown sugar
- 1/4 cup oil any type- I use coconut
- 1/4 cup milk
- 2 eggs
- 1 3/4 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup mini chocolate chips divided
Heat oven to 350 degrees F. Spray a 15×10.5 pan with non-stick spray.
Peel bananas and mash well. Stir in brown sugar, oil, milk and eggs until combined. Add in dry ingredients and stir. Fold in 1/2 the chocolate chips.
Spread the batter into the prepared pan and sprinkle remaining chips on top. Bake 18-22 minutes, until wooden toothpick inserted in center comes out clean. Cool completely and cut into 24 squares
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