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:
- 3/4 cup powdered sugar
- 1/2 cup semi-sweet chocolate chips melted and slightly cooled
- 2 TBSP butter soft
- 2-3 TBSP milk
- 1/2 tsp vanilla
- 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.
