I ran across a recipe on Cookie Madness the other day that sounded to good to pass by. As it happened, I had ripe bananas sitting on my counter just waiting for a great recipe to come along. I admit to changing the recipe a bit and I changed the name too. The original was called Banana Blondies, but I didn’t think these had the texture of blondies. It could be because I substituted white flour for whole wheat. I also doubled the recipe, used more chocolate chips and pecans instead of walnuts.
The result was a soft bar, kind of like banana bread chock full of chocolate and pecans. A pretty great way to use ripe bananas, in my opinion.