food fanatic.bookaholic.mommy

Chocolate Banana Squares

Sometimes, I just have too many bananas lying around.  How do I get myself into these situations?? I innocently buy a bunch of bananas thinking “we’ll definitely use these” and then several days later I end up having a bunch of very ripe bananas staring at me from my kitchen counter.

This time around, I browsed through several of my cookbooks to find something other than banana bread or banana muffins. Something that would use up some of those ripe bananas. I landed on these chocolate banana squares from the cookbook Gourmet Sweets.

These squares have a shortbread crust and a layer of sweet gooey banana slices topped with a chocolate drizzle. They were packed with banana flavor. They make your fingers a little messy so be sure to have napkins handy when you serve these little guys.

Chocolate Banana Squares

(From Gourmet Sweets)

For Crust

  • 1 cup all-purpose flour
  • 1 stick (1/2 cup) unsalted butter
  • 1/3 cup granulated sugar

For Banana topping

  • 2 1/2 pounds ripe bananas
  • 1/4 cup packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon fresh lemon juice
  • 3 ounces quality bittersweet chocolate
  1. Pre-heat oven to 375 degrees F and butter a 9″ square backing pan
  2. Making Crust: In a food processor pulse crust ingredients until a dough just forms. Pat dough evenly onto bottom of baking pan and bake in middle of oven 25 minutes or until pale golden.
  3. Make Banana Topping: Cut bananas into 1/4-inch thick slices and in a large bowl toss with brown sugar, butter, and lemon juice.
  4. Transfer topping to crust, spreading evenly .
  5. Bake in upper third of oven for 40 minutes, or until pale golden. Cool completely in pan on a rack. Cut into 1 1/2 inch squares.
  6. Chop chocolate and melt in a bowl microwave until shiny. stir to complete melting. Transfer melted chocolate to a small heavy-duty plastic bag and gently squeeze chocolate to 1 corner. Snip a small hole in corner and pipe chocolate over banana squares in a back and forth motion to form thin stripes. Let squares stand until chocolate is set, about 15 minutes.

Squares keep, layered between sheets of wax paper in airtight containers at room temperature, 2 days.

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