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| From An Opera Singer in the Kitchen |
The last few days have been nice and gorgeous. I cannot believe that we are going to be reaching a near 70 degrees tomorrow! Along with the nice weather are the birds I get to see outside my window. Well, birds and squirrels.
I recently found out that our neighborhood squirrels have been rummaging around in our trash bin like a couple of raccoons? Me thinks they did not store up enough food during the harvest! 🙂 I check the trash bin and find out that there is a gaping hole in the back and they have been making holes in our trash bags. We decided that we would start using the bin right next to it because I DO NOT feel like intruding a squirrel in our trash. I can only picture the scene in Monty Phython’s Quest for the Holy Grail where the rabid rabbit is attacking the village. LOL
On a lighter note, here is a picture of the lovely robins lingering in our yard.
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| From An Opera Singer in the Kitchen |
If you have not noticed, I have been baking alot of items with chocolate and bananas. I buy bananas for Ryan and I but Ryan will only consume them if they are slightly green and I cannot eat so many at a time. I usually like to freeze them and use them in a smoothie, but sometimes I just want to bake something with them.
I called this recipe a bar because I can cut them in sqaures but they are more cakey than a gooey bar. It came out super delicious with an even flavor of chocolate and bananas. I chose to go with peanuts than the normal walnut or pecan fare just because I know my husband likes it. He was happy. 😉
The recipe has flaxseed meal and whole wheat pastry flour for a healthier kick! Enjoy this with a cup of delicious coffee!
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| From An Opera Singer in the Kitchen |
Double Layer Chocolate Banana Bars
makes 12 bars
1/2 cup Earth Balance margarine
1 cup vegan sugar
1 1/2 tsp Ener-G egg replacer
2 Tbsp water
1 teaspoon vanilla
1 1/2 cups mashed banana (about 3 medium bananas)
1 1/2 cups whole wheat pastry flour
1 Tbsp flaxseed meal
1 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt
1/4 cup Green & Black unsweetened cocoa
1 cup vegan chocolate chips
1 cup crushed peanuts
Preheat oven to 350 degrees Fahrenheit. Grease a 9 by 9 square glass dish.
In a small bowl, cream margarine and sugar until creamy. Mix egg replacer with water and mix well and add to sugar mix along with the vanilla. Add mashed bananas and mix well.
In a medium bowl, mix flour, baking powder, baking soda, and salt. Add wet ingredients to dry ingredients and mix well. Divide batter in half.
Add cocoa to one half of the batter and mix well until blended. Add that chocolate batter to the glass dish and smooth over. Sprinkle 1/2 cup of the chocolate chips and 1/2 cup of peanuts on top of the layer.
Cover with the light banana batter and sprinkle with remaining chocolate chips and peants.
Bake for 40 minutes or until toothpick comes out clean.
Double Layer Chocolate Banana Bars
