Thursday, December 9, 2010

Whole Grain Banana Chocolate Chip Squares

I know right now you're thinking, these have to be the ugliest homeliest bars to ever grace the blogosphere. You know what? You're probably right. While these bars may not score any blue ribbons on their humble looks alone, I can assure you that these banana chocolate bars, made with whole grain spelt flour, will win you over. Yes, you have to let these bars sit overnight for best possible texture, but you're rewarded with a sort of dense, moist, almost fudgy texture, what my girls pronounced to be, delicious and amazing. When one of my roommates tasted these she asked me what made these bars so sweet. I answered the usual, sugar and brown sugar and then I realized that the sweetness of the spelt really made an appearance here. If you're looking for an alternative banana recipe that incorporates whole grains look no further.

Whole Grain Banana Chocolate Chip Squares
slightly adapted from KAF Whole Grain Baking

3/4 cup margarine
1 1/4 cups dark brown sugar
3 very ripe bananas
1 tsp vanilla
3/4 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp fresh ground nutmeg
1 egg
1 3/4 cups whole spelt flour
1 cup chocolate chips

Preheat the oven to 350. Lightly grease a 9x13 inch pan.
Place the margarine and sugar in a bowl. Cream until smooth.Beat in the banana, vanilla, baking powder, salt and spices, stopping to scrape down the sides of the bowl. Add the egg and incorporate. Beat in the flour, mixing thoroughly. Stir in the chocolate chips. Scrape the batter into the prepared pan.
Bake the bars for 35-40 minutes or until a toothpick inserted comes out moist but not liquid. Remove from the oven and cool on a wire rack. Cover and let rest overnight before cutting. 

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