I got this recipe a LONG time ago from a Taste of Home magazine. I have only made it a few times but I really should make it more often because it is well-liked here. We had some bananas that were in serious need of being used, so I asked Tiffany to make them for me. This was the same day Tracie and the girls were here and they made the pizza. The girls had decided they’d had enough cooking and wanted to play so Tiffany made them by herself AND took the pictures too (so please don’t be too hard on them ).
Begin by creaming one stick of softened butter and one cup of sugar. (We love our Kitchenaid mixer!)
Add the vanilla and egg; beat thoroughly.
Divide the batter in half! Add 1/4 cup cocoa to one half and spread into a greased 13×9 pan. Since my gang isn’t wild about nuts, I like to put some nuts on one end, so that Mike and I can have some and the kids don’t have to have any. Since Tiffany made these, no nuts were added this day.
- 1/2 cup softened butter (one stick)
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups mashed ripe bananas (about 3 medium)
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cocoa
- 1/2 cup walnut pieces, optional (or nut of your preference)
- In a mixing bowl, cream butter and sugar.
- Add vanilla and egg; beat thoroughly
- Blend in bananas
- Add flour, baking powder, baking soda, and salt. Mix well.
- Put half the batter in another bowl.
- Add cocoa to one half batter and blend well.
- Spread into a GREASED 13x9 baking pan. Add some nuts if desired.
- Spoon remaining batter on top and swirl with a knife. Add more nuts, if desired. 😉
- Bake at 350º for 25 minutes.
- Original directions said to cool on a wire rack.
Until next time, God bless,