So we meandered over to Cookie Madness where we found these fantabulous-sounding Banana Blondies with Walnuts and Chocolate Chips. I'm always drooling over there.
We adapted these to have a little less chocolate and a little more nuts - pecans (hot DOG are those walnuts expensive!) AND, get this, a whole NEW pan size!
What's that you say?
You're always using a different pan size than the recipe calls for?
Well. Welcome to the awkward kitchenette, where such things are amazing and celebrated!
'Nana Choc Chip Cookie Bars
|Home grown fresh eggs are best!|
6 tablespoons butter
2/3 cup packed *light* brown sugar (yes, I now have BOTH kinds in my pantry!)
1 large egg
1/2 teaspoon vanilla
2 bananas, smashed
1/2 teaspoon baking soda
1 cup flour
213 cup chocolate chips
1 cup chopped pecans
Step 2: Pre-heat oven to 350 degrees and line a big (uh, 13x9? Why do people call them by these number-names and then they aren't listed on the pan!? The rectangle one) pan with tin foil.
Step 3: Mash those bananas!
Step 5: Add egg, vanilla and banana and keep on mixing until creamy.
Step 6: Add baking soda and flour and mix on low until combined.
|Our favorite chocolate chip brand|
Step 7: Dump in pecans and choc chips and combine.
Step 8: Grease pan (I literally sprayed PAM on the tin foil) and pour batter out into tin-foil-lined-rectangle-sized pan.
|Sometimes you have to pause to wash some dishes. Does this ever happen to you? Please say yes.|
Step 9: Stick in your oven for 18 minutes or until toothpick comes out clean. (Sometimes this takes several tries, that's ok! It won't ruin it if you take it out 6 times before they are done.)
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