| 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.
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