It’s Friday! It’s finally here! I have been waiting all week to officially start the weekend with lots of cooking tonight; a stroke of luck today (my tutorial has been cancelled) means no journeys to uni and I can crack on with an exciting 3 course meal to prepare – more on that soon!
Recently, my house has been undergoing a bit of health kick but, I still have to bake! I can’t believe the sheer amount of things I still need to make before February (163 to be precise!!!); as I flicked through the book, I saw these little things:
Banana and choc-chip bars
…a really heathy snack, says Mary
My mum surprisingly loved them and took them to work with her, so imagine my disappointment when I went to get one and none were there! Do store them in the fridge due to the banana, don’t want them going mouldy.
Instead of using just banana, I decided to add chopped pecans, almonds, and dried cranberries to the mix, making it more of a substantial snack. Mary says to scatter the choc chips on top, but I think that the most effective way to include the chocolate may be to melt the chocolate and drizzle it over the top once cool. I found that the choc chips got in the way when cutting them and it just seemed a bit messy. For mine, I added approx 50-75 g of each ingredient and upped the flour/sugar/butter/chocolate (+ an extra banana) content in order to fit my 9″ square tin (you may have noticed I don’t have one!). Here I’ve included the original recipe, enjoy!
- 75 g wholemeal self-raising flour
- 75 g porridge oats
- 75 g demerara sugar
- 100 g butter
- 1 ripe banana, sliced
- 25 g chocolate chips
- Preheat the oven to 180C/fan 160C/gas mark 4. Lightly grease a shallow 7″ square cake tin.
- In a large bowl, mix together the flour, oats and sugar; rub in the butter using your fingers until it resembles breadcrumbs. Spread half the mix over the base of the tin and press firmly; arrange the sliced banana over the top then sprinkle over the remaining mixture. Again, press down well to seal it all together and not crumble away later. Top with the chocolate chips (or reserve this until later).
- Bake in the oven for 25-35 mins until golden brown. Leave in the tin until completely cold; cut into bars, then drizzle the chocolate over the top to serve.