Oh, the brown-banana-dilemma ….. no matter how well we plan, there seems to be at least one in the bunch that ends up too ripe. As much as I enjoy a nice slice of banana bread on occasion, eventually I had to find another way to use up those ripe bananas. I don’t remember where I found it, this recipe for these delightful treats. It was, after all, many MANY years ago, when my older children were very young. I do remember that they were a regular occurrence and often requested by family and friends.
It seems like there are times when we ‘lose’ bananas at a higher rate of speed than I can bake. I can’t bring myself to throw them out. Instead, I mash them and freeze them in a plastic bag, marking the portion with a Sharpie. This has worked well. I can bake when I want. I also like to know I have mashed banana in the freezer and I don’t have to wait for them to ripen on purpose. This also allows me the illusion (delusion) of being all organized and intentional…..hhhmmmmm. Happy ending.
So, here’s how it goes:
Banana Chocolate Chip Bars
Cake-like bars with a favorite flavor combo - banana and chocolate. Frosting is perfectly creamy and not-too-sweet.
Lightly grease 9x13 baking pan and set aside. In a large mixing bowl, combine sugars, shortening and eggs. Beat with an electric mixer at medium speed until light and fluffy. Add flour, baking powder, baking soda, salt and bananas. Beat at low speed until well blended. Stir in mini chips. Spread batter in pan and bake 20-25 minutes or until slight impression remains when lightly touched in center. Cool completely.
In small mixing bowl, combine frosting ingredients and beat at low speed until smooth. Spread frosting over cooled bars.
The chocolate chips for the frosting can be melted in the microwave, 30 seconds at a time, stir between each heat cycle, until melted. If the butter is cold, this can be melted with the chocolate at the end of the process. It should only take about two minutes total time at most.