Everyone who buys bananas often finds themselves with the rather common scenario of having a bunch of overripe (read: brown and mushy) bananas on their countertop. Such a situation usually results in the bananas getting stored away in the freezer to be used at a later date, or put immediately into a bowl to be mashed up and turned into banana bread. Now, of course, as a chocoholic, whenever I make banana bread, I always add chocolate chips to it, but I know there are folks out there that like boy banana bread (with nuts) or just plain girl banana bread (no nuts).
While banana bread is lovely, of course, I was curious as to what other baked goods required banana mush, which would be optimal to make when one has an overflow of overripe bananas. After some Googling, I found this great looking recipe at Taste of Home, called Black-Bottom Banana Bars. The recipe uses most of the same ingredients one would use for banana bread, except with the addition of a 1/4 cup of baking cocoa. Although they don’t call for it in this recipe, I would also add chocolate chips to the mix, just to up the chocoholic factor of course! To make this recipe, you will need around three medium sized overripe bananas.
I’ve made black bottom cupcakes before, and though it is a funny way to word it, the term refers to baked goods that have chocolate on the bottom, so it’s definitely a phrase that chocoholics should familiarize themselves with!
Black-Bottom Banana Bars recipe at Taste of Home.
