And I’m off again! Or rather I will be shortly. I leave tomorrow for another trip up to
the middle of nowhere Fort Liard. I also just found out that’s likely to be followed by a trip up to Fort McMurray immediately after. But before I go, I’ll leave you with another recipe. These banana chip bars are my go-to when I have too many ripe bananas sitting around the house. Although bananas typically disappear pretty fast around here, sometimes I still find a few sitting on the counter at the end of the week. And usually by that point they’re too ripe to eat on their own, so the obvious solution is to bake them into something.
This is another recipe that has been adapted from one of my old elementary school cookbooks. I’m pretty sure I’ve been making these since the time I was actually in elementary school (and I’m not going to say how long ago that was…)
- ¾ cup softened butter
- ⅔ cup sugar
- ⅔ cup brown sugar
- 1 egg
- 1 tsp vanilla
- 2 ripe bananas, mashed
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup chocolate chips
- Preheat oven to 350F.
- Cream butter and sugar together using a stand or hand mixer.
- Add egg and vanilla and beat until well combined.
- Stir in mashed bananas.
- In a separate medium sized bowl whisk together flour, baking powder and salt.
- Add dry ingredients to wet and mix until just combined.
- Stir in chocolate chips by hand.
- Pour batter into lightly greased 9 x 13 pan.
- Bake for 25-30 minutes, or until toothpick inserted comes out mostly clean.