Bake Sale Recipe #1: Banana-Chocolate Chip Squares

by Kelly on June 27, 2008

It’s been a hectic week so I am just now getting around to posting some of my favorite recipes I made for the bake sale. My friend still hasn’t sent me the pictures of our bake sale table, which is too bad because I’ve been hoping to add them to the previous post. Hopefully I’ll get them soon and add them in case anyone is curious.
Anyway, on to the recipes. I decided I would post the the recipe for Banana-Chocolate Chip Squares first. I love the recipe because it’s easy and the ingredients are pretty ordinary, and yet when you’re eating it it’s utterly delectable. I would say I’m a bit biased because I tend to love anything with bananas, but even my boyfriend agreed these were great. We had a few leftover and were planning on serving them to his friends but we ended up polishing them off before they even arrived. We topped them with vanilla ice cream and it was pretty heavenly. I bet they would make divine ice cream sandwiches.
The recipe is adapted from one I found in a King Arthur Flour cookbook so I suppose I shouldn’t be surprised they turned out well. I have two of their cookbooks and have yet to make anything that was a flop.

Banana-Chocolate Chip Squares

Adapted from King Arthur Flour Whole Grain Baking


– 3/4 cup (1 1/2 sticks, 6 oz) unsalted butter

– 1 1/4 cups (9 3/8 oz) packed light brown sugar

– 3 bananas, very ripe, mashed

– 1 tablespoon lemon juice

– 1 teaspoon vanilla extract

– 3/4 teaspoon baking powder

– 1/2 teaspoon salt

– 2 teaspoons ground cinnamon

– 1/4 teaspoon ground nutmeg

– 1 large egg

– 1 3/4 cups all purpose flour

– 1 cup (6 oz) semisweet chocolate chips

– 1 cup (4 oz) chopped walnuts


Preheat the oven to 350?F. Lightly grease a 9×13-inch pan.

Cream the butter and sugar in a medium bowl till smooth. Beat the bananas, lemon juice, vanilla, baking powder, salt and spices, scraping the bowl. Add the egg, beating until smooth and scraping the sides and bottom of the bowl again. Stir in the flour, mixing thoroughly. Spoon the batter into the prepared pan. Allow the batter to rest for 15 minutes; it’ll thicken a bit as it stands. Sprinkle the chips and nuts on top.

Bake the squares until the center is moist but not liquid, 35 to 40 minutes. Remove them from oven and let cool on a rack. For best texture, allow them to rest overnight, covered, before cutting and serving.

Note: The original recipe called for spelt flour instead of the all purpose so feel free to substitute it if you have it on hand. The AP flour, however, yielded a nice, light, tender bar.

I also recommend trying Alton Brown’s Overnight Cinnamon Rolls. Unfortunately I didn’t take a picture but these were fantastic. I was deciding between quite a few recipes but ultimately settled on this one because I respect Alton so much and knew that they would turn out well even though I had never made them before. Given the great results I am sure I’ll make them again in the future though so you can expect pictures then.

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