If you don’t have butter, shortening or margarine will work.
If you’re using unsalted butter, use a pinch more salt.
If you’re using a whisk, first soften butter by putting it in a microwave at 10 second intervals; it’s OK if it melts a little bit.
- 1/2 cup butter (room temperature)
1 cup sugar (lightly filled into cup, not packed)
3/4 cup mashed ripe banana (1-2 bananas, depending on size)
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
Semisweet chocolate chips to taste (optional)
- Using a mixer or whisk, cream butter and sugar until fluffy (color will lighten up).
- Add eggs, one at a time, beating well after each.
- Stir in mashed banana (I used two small bananas).
- Whisk dry ingredients in separate small bowl first, then add to banana mixture; mix well with wooden spoon.
- Pour into greased 9x9x2-inch pan. I actually used an 8x8x2-inch baking dish and it worked well.
- Sprinkle handful of chocolate chips on top.
- Bake at 350°F for 30-35 minutes. Be careful not to overbake; set timer a little less than 30 minutes and check with toothpick in outer edge first, then center. If it starts to brown on the outer edge but is still wet in the middle, turn oven down 5-10 degrees and continue baking, checking every 5-10 minutes.
- Let cool for 10 minutes before slicing up servings. Once cool, store in ziplock bag or container with lid, and it will moisten up.
- Desserts, Cake
- Approximately 16 small slices
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Total Time
- 49 minutes, 59 seconds