Chocolate Bottom Banana Squares

I love when I end up with over ripened bananas on my counter. Know why? Because I can bake a yummy treat, like banana muffins, or banana bread. When I saw this recipe at Tammy's Recipes, I KNEW I had to try it. And the results were delicious. The combination of the chocolate and the banana makes this more like a dessert, but we still ate it for breakfast. Jack and Ethan thought it was cake, and loved it. I altered the recipe slightly to accommodate Jack's allergy to egg and used flax seed (1 Tbsp of ground flax mixed with 3 Tbsp boiling water = 1 egg) and increased the baking powder to help it rise without the egg.
Chocolate Bottom Banana Bread

recipe slightly adapted from Tammy's Recipes

Ingredients:
1/2 cup butter
1 cup sugar
1 egg -OR- 1 Tbsp Ground Flax Seed mixed with 3 Tbsp boiling water, mix well and let sit for 5-7 minutes
1 teaspoon good quality vanilla extract

1 1/2 cups mashed banana (about 3 medium bananas)
1 1/2 cups flour
1 teaspoon baking powder (increase to 1 1/2 tsp if using flax seed instead of egg)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa
1/2 cup chocolate chips

Directions:
1. In mixing bowl, cream butter and sugar. Add egg (or flax seed and water mixture), vanilla extract, 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.

Next time you have some over ripe bananas, try making these yummy squares. You won't be disappointed.