Saturday, May 14, 2011

Banana Bread/Cake with Chocolate Topping

I took my favourite banana bread recipe and made bars out of it. Just make 1/2 a batch of the cake, you won't need the frosting.

Makes 30-40 squares

1/2 a batch of The Best Banana Bread/Cake Ever
          (I added pecans and peanut butter morsels)
4 oz semi sweet chocolate chips
1 tablespoon margarine
2 tablespoons peanut butter morsels

Prepare the banana bread batter according to instructions in the recipe then, spread it into a prepared 10x15 glass baking dish. You can use other sizes of dishes depending on how thick or thin you want your squares, just be sure to adjust the cooking time accordingly.

Bake in a preheated 350F oven for about 20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.

Melt the semi sweet chocolate and margarine in the microwave for 30 seconds. Stir it then microwave for another 30 seconds or so until it's melted. Stir well then set aside to cool slightly.

Melt the peanut butter morsels in the microwave for about 30 seconds or until melted. Stir. Let cool slightly then put into a sandwich bag and twist to close. Cut a small amount off the tip of the bag.

Spread the semi sweet chocolate mixture over the cooled banana cake.  You don't have to go to the end because you can cut them off later and eat them when nobody's looking.

Make lines across the cake with the melted peanut butter chips. Use a tootpick and run it across the lines one way, clean it off with a paper towel, then run the toothpick across the other way. Keep doing this until you've completed your pattern.

Refrigerate until the chocolate sets then cut into squares with a sharp knife.

Store them in a container between layers of parchment paper in the fridge.

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