Continuing our series of easy midweek baking projects taken from the list of recipes I asked my coworkers to vote on, this week I did “Banana–Chocolate Chip Squares” from King Arthur Flour’s Whole Grain Baking (p. 344). It’s a pretty simple bar cookie, made with whole spelt flour; although only three people requested this recipe, it was nonetheless very well received.
This recipe is made by the creaming method: butter and brown sugar are creamed together, then mixed with the wet ingredients — here three mashed ripe bananas, lemon juice, and one egg — and then the dry ingredients: whole spelt flour, spices (
cinnamoncassia and nutmeg), salt, and baking powder.
Chopped walnuts and chocolate chips are strewn across the top of the batter before baking, rather than being mixed in; the baking time is a fairly long 35 minutes at 350°F (175°C).
After cooling in the pan overnight, the bars are cut into 24 approximately 2×2-inch (5×5 cm) squares.
A single Banana–Chocolate Chip Square weighs in at about 50 grams.
With Guittard Akoma 54% extra-semisweet baking chips:
|Serving size: 2″x2″ bar (approx. 50 g)|
|Servings per recipe: 24|
|Amount per serving|
|Calories 200||Calories from fat 99|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 5g||25%|
|Trans Fat 0g|||
|Total Carbohydrate 25g||8%|
|Dietary fiber 2g||7%|