Oh, it’s obvious I’m still getting back on the swing of things; I forgot that yesterday was Tuesday so I didn’t post.
This is a recipe from November during my first few days in our new house. I had limited cooking supplies. Just to drive home this point, I mixed up the batter for these in a large saucepan, not a mixing bowl and I mashed the bananas by smushing them between my fingers. If you’re a person who likes to keep things clean like I do, let me reassure you: I washed my hands before and after. And I now understand why babies who are learning to eat big-people food find it so fun to squeeze everything between their little fingers.
Now for the recipe itself. As I was looking over my box of Jiffy baking mix for a muffin recipe, I found one for banana nut loaf. I didn’t have a loaf pan or all of the ingredients, but I was able to modify the recipe to fit my pantry contents and my not-quite-9×13 inch jelly roll pan. Here is what I came up with:
2 cups Jiffy Baking Mix (You might be able to use another brand, but I think it would have to be labeled something like “all-purpose” and not instant or complete)
¾ cup sugar
¼ cup canola or vegetable oil
2 very ripe bananas, mashed
1/3 cup mini, semi-sweet chocolate chips
Preheat oven to 350 F. Line a jellyroll pan with parchment paper. Put all ingredients except the chocolate chips into a mixing bowl and stir until well combined. Fold in the chocolate chips.
Pour the batter into the prepared pan and bake in preheated oven for 18-20 minutes.
Allow to cool before cutting and serving.
These bars have a light, cakey texture and a subtle banana flavor. They are a great snack with a glass of milk or even a good breakfast food that can be served next to yogurt or spread with peanut butter. Of course, my son loved this sweet treat and although I prepared these by myself, the banana chocolate chip bars would be a great way to bake with small children because of the simplicity of the recipe.
Enjoy both the making and the munching of these deliciously simple little squares!