The Black Bottomed Banana Bars (BBBB for short) were an instant hit. A survey of a bunch of people (8, to be exact) came out with great responses. Unanimously, everyone agreed that these BBBBs had the right texture, flavor, banana/chocolate combo, sweetness and was perfect in moisture.
I made the BBBBs with two variations. Instead of 1 cup confectioner's sugar, I used 3/4 cup regular sugar and 1/2 cup confectioner's sugar. I don't know if this made a difference but I basically did it because I didn't have enough confectioner's sugar on hand.
I also had some slivered almonds on hand, which I used to sprinkle on the top instead of the chopped pecans.
Lastly, I put the cake in the oven for 25 minutes, but it still had a long ways to go. I had to put it in for about an additional 20 minutes before the cake tester came out clean. As a result, the top got a little "tan".
If you haven't yet made this recipe, I would highly recommend coating the baking dish with butter and dusting it with flour or something like that to avoid it from sticking.
I didn't have access to my co-worker's digital camera, so these are the best pictures I have. They are from my cell phone camera.
Here are some testimonials from the crowd:
Jesse: It was perfect
Rachael: Very Good...[in terms of additional complimentary ingredients] shredded almonds cooked in the bars
Lisa: Leave out the shredded almonds
Jenn: loved the texture [and] the fact that it wasn't too sweet
Cesar: Exceptional...Pretty much everything taste good
Greg: Maybe even sprinkle some powdered sugar on top
Jennifer: add a little more chocolate chip. Gave it a nice kick
Ramon: Very good. Got Milk?
So there you have it, dear readers. This recipe is definitely a keeper. It's different and it gives dessert lovers another twist to keep them coming back!
Until next time,
Khabab
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