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.
Nutrition
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 | |
| Cholesterol 23mg | 8% |
| Sodium 69mg | 3% |
| Potassium 40mg | 1% |
| Total Carbohydrate 25g | 8% |
| Dietary fiber 2g | 7% |
| Sugars 16g | |
| Proteins 3g | 6% |
| Vitamin A | 4% |
| Vitamin C | 2% |
| Calcium | 5% |
| Iron | 7% |
