Choco-Nana Squares

Name: Choco-Nana Squares
Yield: 10 Servings
Ingredients: 1 cup (250 mL) butter softened; 1 1/2 cups (375 mL) sugar; 2 eggs; 1 cup (250 mL) mashed ripe banana; 1 cup (250 mL) Milk; 3 cups (750 mL) all-purpose flour; 2 tsp (10 mL) baking powder; 2 tsp (10 mL) baking soda; 1 1/4 cups (310 mL) peanut butter chips; 1/4 cup (60 mL) semi-sweet minis chocolate chips

This recipe is taken from the 1997 Milk Calendar. A deliciously moist peanut butter banana cake topped with Chipits. Great after school with an ice cold glass of Milk!

Prep: 15 min
Cooking: 50 min

Yields 10 Servings

Ingredients

1 cup (250 mL) butter softened
1 1/2 cups (375 mL) sugar
2 eggs
1 cup (250 mL) mashed ripe banana
1 cup (250 mL) Milk
3 cups (750 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) baking soda
1 1/4 cups (310 mL) peanut butter chips
1/4 cup (60 mL) semi-sweet minis chocolate chips

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Preparation

Preheat oven to 350°F (180°C).

In a large bowl, cream together butter, sugar and eggs until light and fluffy. Add mashed banana and Milk, blend well. Blend in the flour, baking powder and baking soda.

Set aside 1/4 cup (50 ml) of the Chipits Reese Peanut Butter Chips. Add remaining Reese Chips to batter, blending well.

Spoon batter into a greased and floured 13”x 9” (33 x 23 cm) baking pan. Sprinkle reserved Reese Chips and Chipits Semi-Sweet Minis evenly over batter.

Bake for 45 to 50 min or until tester inserted in centre comes out clean.

Remove pan from over; cool on rack for at least 1 hr. Cut into squares.