Saturday, October 9, 2010
Last two overripe bananas
Isn't it crazy that there always seems to be two last bananas which don't get eaten? I used to blame my kids for doing this on purpose so that I would make "Banana Bars." Now it's just Glen and I and there still seems to be two overripe bananas. If company is coming, I still make "Banana Bars." If not, those bananas go straight to the compost bin. Just planted my winter garden this morning and I grinned over and over again as I scooped out scoop after scoop after scoop of black gold from the bottom of the bin to freshen up the soil in my grow boxes.
The sister missionaries and Eric's family came for grilled pizzas last Saturday so I used up those bananas for one pan with nuts and one without. Here is the recipe which I got from the back of a mini-morsels chocolate chip bag years ago.
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. (1 1/2 sticks) softened butter
2/3 c. white sugar
2/3 c. firmly packed brown sugar
1 tsp. pure vanilla extract
2 medium bananas, smashed (about 1 cup)
1 c. semi-sweet chocolate mini-morsels
1 c. chopped walnuts (optional)
Preheat oven to 350 degrees F. In small bowl combine flour, baking powder, and salt. Set aside.
In a large bowl, beat butter, sugar, brown sugar and vanilla extract until creamy. Beat in bananas and egg. Gradually add the flour mixture. Stir in mini-morsels and nuts. Spread in greased 15 1/2 x 10 1/2 inch baking pan.
Bake 25 to 30 minutes until toothpick inserted in center comes out clean. Cool completely. Cut into 2 x 1 inch bars.
Makes about 6 dozen bars.