When a banana passes that day where you want to eat it straight out of the peel, it turns into something delicious. Sure, there’s no possible way you are going to eat it as a mushy mess and unless you have a baby in the house, no one else will either. Bakers all over the world know the next step is to turn those slightly brown fruits into baked goodness.
Most people think of the obvious, banana bread. But Tia’s treat this week is a nicely done variation of the traditional quick bread. Instead, this gives a nice cake like texture with its softness versus the breads dense insides with a thicker crust. The addition of mini chocolate chips and sprinkled with powdered sugar makes this a nice treat rather than a breakfast meal. It might even be considered a healthy dessert. Well, I wouldn’t go that far, but it was a nice addition to a long day at the office.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter or margarine, softened
- 2/3 cup sugar
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 cup (about 3 medium) mashed ripe bananas
- 1 large egg
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
- Powdered sugar
COMBINE flour, baking powder and salt in medium bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Beat in bananas and egg. Gradually beat in flour mixture; stir in morsels. Spread into prepared jelly-roll pan.
BAKE for 20 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Sprinkle with powdered sugar.
Rating: Going Bananas Delish