Friday, May 29, 2009

Whole Grain Banana-Chocolate Chip Squares

There's spelt in them thar squares, but don't let that scare you off. (OK, I'll admit it... it almost scared me off...LOL) I'd never baked anything with spelt flour before, so of course I was going to be a little leery. I am a creature of habit, after all. However, since I've yet to bake anything from King Arthur Flour Whole Grain Baking that wasn't spectacular, I really wasn't all that worried. My biggest concern, I suppose, was that I wouldn't be able to find spelt flour. Thankfully, I found it available through Amazon.
As it turns out, spelt is a relative to wheat. However, it contains more protein than wheat does, and that protein is more easily digested, possibly making spelt an alternative for people who have a sensitivity to wheat. And lest you've forgotten how I groove on anything with fiber, spelt is an excellent source of that as well! It has a slightly sweet and nutty flavor, making it a great complement to the banana and spices in this recipe.
These little squares of sweetness went to work with hubby today, so once again I'm asking any co-workers (or co-irkers..Hee!) to let me know if they tickled your tastebuds

Whole Grain Banana-Chocolate Chip Squares

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups packed brown sugar
3 very ripe bananas, mashed (about one cup)
1 Tbsp lemon juice
1 tsp vanilla
3/4 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1 large egg
1 3/4 cups whole spelt flour
1 cup semisweet chocolate chips
1 cup chopped walnuts (I happen to like pecans better, so I used those instead)

Preheat oven to 350 degrees. Lightly grease a 9 X 13 pan.

Cream the butter and sugar in a medium bowl until smooth. Beat in the bananas, lemon juice, vanilla, baking powder, salt and spices, scraping the bowl. Add the egg, beating until smooth and scraping the sides and bottom of the bowl again. Stir in the flour, mixing thoroughly. Spoon the batter into the prepared pan. Allow the batter to rest for 15 minutes; it'll thicken a bit as it stands. Sprinkle the chocolate and nuts on top.

Bake until the center is moist but not liquid, 35-40 minutes. Remove from oven and let cool on a rack. For best texture, allow them to rest overnight, covered, before cutting and serving.

Also. Here's a little banana tip for you. Did you know you could freeze bananas? If you've got some that are really ripe and ready to use, but you don't have the time or inclination to use them at the moment, just place them whole and unpeeled in a freezer bag and freeze them until you need them. Thaw overnight in the fridge. They'll be messy and soft, but full of flavor. No more throwing out bananas.... YAY!


HoneyB said...

I am thoroughly impressed with your blog! I will be adding you to my sidebar if you don't mind? (So I can keep up with you easier?) You have many items here I will want to be trying out!

Mags said...

Well thank you HoneyB! And I'm flattered to be added to your sidebar. Stop back often!

Chow and Chatter said...

looks delicious your bog is adorable love it Rebecca

Mags said...

Thank you so much Rebecca!

Co Irker said...

You hubs was kind enough to stand gaurd over these bars until I got in this morning. Good thing - I don't think they would have lasted long without his protection. They were sooo good - chocolate should be in its own food group, don't you think? The only thing I could complain about was that I had to share with the others in the office. Thanks again - you make our Fridays even better!

Jen @ said...

These look amazing... I love whole grain recipes. I will give these a try... just have to locate some of the spelt flour.

Mags said...

Co glad you liked them! I get such a kick out of baking things for him to take to work.

Jen... Thanks! I'm having fun experimenting with different whole grains. It's been an education for sure.

stephchows said...

MMMMMMMMM looks delicious to me! So many good things in those bars!!

Mags said...

They were yums Steph. I only had a small piece then got them out of the house before I embarassed myself with

Barbara Bakes said...

I had fun exploring your blog today. Nice info about spelt flour. I'll have to look for it.

Mags said...

Thanks for stopping by Barbara. Come back often!