Choco-Nana Squares

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
choco nana squares

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

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.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 597 Calories
Protein: 10 g
Carbohydrate: 78 g
Fat: 28 g
Fibre: 2.9 g
Sodium: 521 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 9 % / 98 mg
Folate: 32 %
Selenium: 31 %
Niacin: 26 %
Thiamin: 23 %