Chocolate Bottom Banana Square

I read K.Yani's status on FB, saying that she's baking the Chocolate Bottom Banana Square. All this while, while blog hopping, aku dah few times nampak fellow bloggers buat this cake. But, tak terbukak pulak hati nak buat, until I saw K.Yani's photos of the chocolate banana square. Kebetulan pulak kat rumah banyak sangat pisang (K.Min, jangan jeles ye.. hehe). I bought lots of pisang kat Jusco sebab it was selling at RM2.50 perkg. Lagi murah dari harga kat pasar malam.

I made the CBBS (sorry CS, tiru ur trademark pulak, main shortform :D ) on Saturday. It smells so good, that I cannot resist to take a bite. Nasib baik la makan semulut je. Seksa giler nak tunggu Sunday utk indulged in the CBBS. Memang menyesal la buat on Saturday coz aku kena menahan nafsu.. huhuhu.. sedih sungguh. But hubby tak tahan, dia makan 5 large squares. He came back late that day, at 5am, lepas his teh tarik session with his friends. Bila bukak peti, nampak the CBBS sitting in the fridge, terus dia keluarkan dan potong, and masuk mulut. Habis diet pakcik tu..

 Chocolate Bottom Banana Square

 With mashmallows. Why do people love mashmallows? I dont..

The recipe
Source : Tammy Recipes
As seen on : K.Yani's, Rima & many others

Description: Chocolate swirl banana bread squares topped with chocolate chips

Yield:  24 squares

Ingredients: (I made double the ingredients)

1/2 cup butter
1 cup sugar (I used 3/4 cup only sebab too sweet)
1 egg
1 teaspoon vanilla
1 1/2 cups mashed banana (about 3 medium bananas)
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa
1 cup chocolate chips

Instructions: 

1. In mixing bowl, cream butter and sugar. Add egg, vanilla, and bananas, beating thoroughly.
2. In a separate bowl, combine flour, soda, baking powder, and salt. Add to creamed mixture and mix well.
3. Divide batter in half. Add the cocoa to one portion of the batter. Spread that portion in the bottom of a greased 9 x 13-inch baking dish. Spoon remaining batter on top, swirling gently with butter knife if desired, and sprinkle with chocolate chips.
4. Bake at 350 degrees for 30 minutes or until batter tests done with a toothpick or fork. Cool and cut into 24 squares.

My haul during DKSH warehouse sale. I was lucky that day coz I got the last stock of extra virgin olive oil for RM20. My sister wanted it too, but it was all gone. 

Today I'm making another batch of CBBS for hubby's friend. He loves CBBS so much!