| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Home4 | 1 | servings | |
INGREDIENTS
| 1/2 | lb | Unsalted butter – softened |
| 1 | c | Sugar |
| 3 | Eggs | |
| 1 | tb | Vanilla |
| 2 | lb | Ripe bananas |
| 1 | c | All-purpose flour |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Walnuts |
| 2 | c | Chocolate chips |
| 1 | c | Heavy cream |
| 4 | tb | Sugar |
| 4 | oz | Semi-sweet chocolate |
| 4 | oz | Unsweetened chocolate |
INSTRUCTIONS
FROSTING Directions: In a large bowl, cream together the butter and sugar. Add the eggs one at a time, mixing well after each addition. Add the vanilla and bananas, blending on medium speed until smooth. On low speed, add the flour, baking soda, and salt. Stir in the walnuts and chocolate chips. Pour batter into an ungreased 9x13" baking pan. Bake at 325 degrees for 40 minutes until a toothpick comes out clean. Cool completely before frosting. To make the frosting, heat the heavy cream and sugar in a small sauce pan until it comes to a boil. Remove from heat and pour the cream over the chocolates. Stir with a whisk until smooth. Pour over the cooled cake and spread to cover the top of the cake. Refrigerate for one hour before cutting into bars. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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