Ran across this recipe while doing some searches about Nappanee, Indiana (don't ask why I'm doing that!). This recipe is from The Homespun Country Inn, a bed & breakfast. I haven't tried it but even to my non-sweet tastes it sounds good!
Black Bottom Banana Bars Ingredients: 1/2 cup butter or margarine, softened 1 egg 1-1/2 cups mashed ripe bananas 1 teaspoon baking powder 1/2 teaspoon salt 1 cup sugar 1 teaspoon vanilla extract 1-1/2 cups flour 1 teaspoon baking soda 1/4 cup baking cocoa In a mixing bowl, cream butter and sugar. Add egg and vanilla; beat until thoroughly combined. Blend in bananas. Combine flour, baking soda, baking powder, and salt; add to creamed mixture and mix well. Divide batter in half. Add cocoa to 1/2 of mix; spread into a greased 13 x 9-inch baking pan. Spoon remaining batter on top and swirl with a knife. Bake at 350 degrees for 25 minutes or until the bars test done. Cool. Freezes well.
Ran across this recipe while doing some searches about Nappanee, Indiana (don't ask why I'm doing that!). This recipe is from The Homespun Country Inn, a bed & breakfast. I haven't tried it but even to my non-sweet tastes it sounds good!
Black Bottom Banana Bars Ingredients: 1/2 cup butter or margarine, softened 1 egg 1-1/2 cups mashed ripe bananas 1 teaspoon baking powder 1/2 teaspoon salt 1 cup sugar 1 teaspoon vanilla extract 1-1/2 cups flour 1 teaspoon baking soda 1/4 cup baking cocoa In a mixing bowl, cream butter and sugar. Add egg and vanilla; beat until thoroughly combined. Blend in bananas. Combine flour, baking soda, baking powder, and salt; add to creamed mixture and mix well. Divide batter in half. Add cocoa to 1/2 of mix; spread into a greased 13 x 9-inch baking pan. Spoon remaining batter on top and swirl with a knife. Bake at 350 degrees for 25 minutes or until the bars test done. Cool. Freezes well.
Makes: 2-1/2 to 3 dozen.
ahhh, something else to use those almost over ripe bananas in....besides a fruit and yogurt smoothie. this sounds easy enough too.
btw, jill, your broccoli soup recipe was very good. i ate it for days and did not get sick of it! (small clue as to how much broc needed to be used....or tossed) :-) myraide
Ran across this recipe while doing some searches about Nappanee, Indiana (don't ask why I'm doing that!). This recipe is from The Homespun Country Inn, a bed & breakfast. I haven't tried it but even to my non-sweet tastes it sounds good!
Black Bottom Banana Bars Ingredients: 1/2 cup butter or margarine, softened 1 egg 1-1/2 cups mashed ripe bananas 1 teaspoon baking powder 1/2 teaspoon salt 1 cup sugar 1 teaspoon vanilla extract 1-1/2 cups flour 1 teaspoon baking soda 1/4 cup baking cocoa In a mixing bowl, cream butter and sugar. Add egg and vanilla; beat until thoroughly combined. Blend in bananas. Combine flour, baking soda, baking powder, and salt; add to creamed mixture and mix well. Divide batter in half. Add cocoa to 1/2 of mix; spread into a greased 13 x 9-inch baking pan. Spoon remaining batter on top and swirl with a knife. Bake at 350 degrees for 25 minutes or until the bars test done. Cool. Freezes well.
"jmcquown" <[email hidden]> hitched up their panties and posted news:[email hidden]:
Quoted message said:
Ran across this recipe while doing some searches about Nappanee, Indiana (don't ask why I'm doing that!). This recipe is from The Homespun Country Inn, a bed & breakfast. I haven't tried it but even to my non-sweet tastes it sounds good!
<recipe snipped and saved>
These sound good. I might have to adjust the butter and substitute Splenda but it sounds good. Now, what's with Nappanee Indiana 😉
Michael -- "The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."
In the oven as I type - T minus 15 minutes and counting! Probably the very last time I will have over-ripe bananas for the forseeable future. Cyclone Larry devastated our banana plantations and we are now 'looking forward' to paying upwards of $8 kg for locally grown bananas - if we can even get Aus grown that is!
Had to fiddle - just my nature - added ½ cup Cadbury Velvet (crushed Flake in other words) as well as the cocoa. Results pending.
LadyJane -- "Never trust a skinny cook" www.members.optusnet.com.au/hotmetal
"jmcquown" <[email hidden]> hitched up their panties and posted news:[email hidden]:
Quoted message said:
Ran across this recipe while doing some searches about Nappanee, Indiana (don't ask why I'm doing that!). This recipe is from The Homespun Country Inn, a bed & breakfast. I haven't tried it but even to my non-sweet tastes it sounds good!
<recipe snipped and saved>
These sound good. I might have to adjust the butter and substitute Splenda but it sounds good. Now, what's with Nappanee Indiana 😉
I told you not to ask! 😉 It's just a small town John has mentioned on numerous occasions. Quaint; a large Amish population, lots of Victorian-era homes. The kind of place where people don't have to lock their doors at night.
"jmcquown" <[email hidden]> hitched up their panties and posted news:[email hidden]:
Quoted message said:
Michael 'Dog3' Lonergan said:
"jmcquown" <[email hidden]> hitched up their panties and posted news:[email hidden]:
Quoted message said:
Ran across this recipe while doing some searches about Nappanee, Indiana (don't ask why I'm doing that!). This recipe is from The Homespun Country Inn, a bed & breakfast. I haven't tried it but even to my non-sweet tastes it sounds good!
<recipe snipped and saved>
These sound good. I might have to adjust the butter and substitute Splenda but it sounds good. Now, what's with Nappanee Indiana 😉
I told you not to ask! 😉 It's just a small town John has mentioned on numerous occasions. Quaint; a large Amish population, lots of Victorian-era homes. The kind of place where people don't have to lock their doors at night.
Well I *had* to ask 😉
Michael
-- "The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."
Addendum to previous post ( number 4 response I believe) It's cooked! ...and cooling. Smells fabulous. Had a 'small' sample.... This is seriously nice!
Daughter (sugar addict) couldn't even wait for it to cool before diving in! Sheesh! Took such a large hunk am now trying to figure out how to repair the damage she has caused - may have to eat the 2 inch cavity x 9 inch length, that her foray into the slice resulted in. Heeeeheeeeheeee..... such is life. Have to keep the end result square don't I?
Addendum to previous post ( number 4 response I believe) It's cooked! ...and cooling. Smells fabulous. Had a 'small' sample.... This is seriously nice!
Daughter (sugar addict) couldn't even wait for it to cool before diving in! Sheesh! Took such a large hunk am now trying to figure out how to repair the damage she has caused - may have to eat the 2 inch cavity x 9 inch length, that her foray into the slice resulted in. Heeeeheeeeheeee..... such is life. Have to keep the end result square don't I?
LadyJane
Yay! Thank you for being the taste-tester! I figured if a B&B (in a seriously huge gorgeous Victorian house) put the recipe on their web site they were probably something special 🙂
"LadyJane" <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
In the oven as I type - T minus 15 minutes and counting! Probably the very last time I will have over-ripe bananas for the forseeable future. Cyclone Larry devastated our banana plantations and we are now 'looking forward' to paying upwards of $8 kg for locally grown bananas - if we can even get Aus grown that is!
If we run out of Aus grown bananas, we'll be totally out. Quarantine restrictions don't allow imports of bananas at all.
Whereabouts are you and what's the current price of bananas there? I've not been to the supermarket in the past week so I'm not sure what it is here. -- Rhonda Anderson Cranebrook, NSW, Australia
"jmcquown" <[email hidden]> hitched up their panties and posted news:[email hidden]:
Quoted message said:
LadyJane said:
Addendum to previous post ( number 4 response I believe) It's cooked! ...and cooling. Smells fabulous. Had a 'small' sample.... This is seriously nice!
Daughter (sugar addict) couldn't even wait for it to cool before diving in! Sheesh! Took such a large hunk am now trying to figure out how to repair the damage she has caused - may have to eat the 2 inch cavity x 9 inch length, that her foray into the slice resulted in. Heeeeheeeeheeee..... such is life. Have to keep the end result square don't I?
LadyJane
Yay! Thank you for being the taste-tester! I figured if a B&B (in a seriously huge gorgeous Victorian house) put the recipe on their web site they were probably something special 🙂
Jill
This sounded so good to me. GAWD...
Michael
-- "The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."
Rhonda Anderson <[email hidden]> hitched up their panties and posted news:[email hidden]:
Quoted message said:
"LadyJane" <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
In the oven as I type - T minus 15 minutes and counting! Probably the very last time I will have over-ripe bananas for the forseeable future. Cyclone Larry devastated our banana plantations and we are now 'looking forward' to paying upwards of $8 kg for locally grown bananas - if we can even get Aus grown that is!
If we run out of Aus grown bananas, we'll be totally out. Quarantine restrictions don't allow imports of bananas at all.
Whereabouts are you and what's the current price of bananas there? I've not been to the supermarket in the past week so I'm not sure what it is here.
Rhonda, I must apologize. I've been horrid about sending the chips which I promised.I have just not had the funds put aside. My fault 🙁
Michael
-- "The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."
Had my first taste test of the cooled product. Very, very nice.
Trying to think whether a light dusting of cocoa and icing sugar would work better than an icing of some shape, form or description. Probably had too much Aussie chardonnay at this point in time to give the matter serious consideration. Will keep you all posted....but DO think it needs some topping.... a drizzle of melted dark chocolate perhaps?
Plenty of bars to experiment on so time will tell.
Rhonda, We're in Brisbane - most of our bananas come from far north Qld which was totally obliterated during Larry's passover. Coff's Harbour still in production (thank goodness) so at least those of us who can still afford to buy the bananas can. At present they are $5.99 in our area - though expected to rise. If there is enough who-ha from the buying public, they may relax the quarantine laws and allow the Malaysian imports in. Seriously hope that never happens. LadyJane -- "Never trust a skinny cook!"
Had my first taste test of the cooled product. Very, very nice.
Trying to think whether a light dusting of cocoa and icing sugar would work better than an icing of some shape, form or description. Probably had too much Aussie chardonnay at this point in time to give the matter serious consideration. Will keep you all posted....but DO think it needs some topping.... a drizzle of melted dark chocolate perhaps?
Plenty of bars to experiment on so time will tell.
I'd go with the drizzle of melted dark chocolate, in a nice pattern... IF your daughter can keep her hands off the bars long enough for it to cool! 😉
On Sat 01 Apr 2006 02:33:40a, Thus Spake Zarathustra, or was it LadyJane?
Quoted message said:
You know, and I know this is a great hiding place!
But NOT if you plan doing something constructive/imaginative/culinaryily stupendous in the meantime!
Like the way you think though - very much! hehehehe
LOL!
I don't have to keep food away from a child, but I do have to keep it away from our 5 cats. Our oldest two were never a problem, but our younger three get into everything. I've taken to putting things in sealed containers and putting behind the latched doors of the pantry. Not exactly hiding it, but at least they can't get to it.
"Daughter" in question is 21! She hs an evil twin (literally) who trolls the kitchen in search of edibles - aka anything chocolate, high fat, convenience food, eat-and-run type category. Needless to say have (almost) stopped buying them. (If only to *iss him off! - substitute a 'p' for the asterisk!)
Discovered eons ago that kids won't venture into the 'vegetable crisper' section of the refrigerator. Consequently many delicious things were stored in the celery crisper, 2nd lettuce container, vegetable compartments of the fridge for nearly 6 years - UNTIL THEY CAUGHT ON! (in-laws genes, not mine. can smell delicious things at 2 metres!) Nowadays, NO WHERE is safe. Chocolate and other yummy things have to be hidden in our bedside cabinets! (How sad is that?) <seriously considering installing a computerised locking device with a 'lock'/ password, so our bedroom is impervious. Trouble is I'd probably forget the password!> LadyJane
