Banana Trend

I made banana bread for my brother-in-law's 50th birthday (it is his favorite). The recipe I use calls for shortening but I didn't want to use the regular Crisco because I am boycotting trans fats where ever I can. I tried organic shortening which seemed like whipped butter in the bread. The bread was not the same - it had a chewier exterior and a denser interior. I will have to figure out how to substitute the organic shortening for the regular shortening. It made a tasty a after-school snack for a couple of days for the kiddos.

Black Bottom Banana Bars are such a easy snack to make. I whipped up a quick batch for my kids lunch boxes.

• 1 cup of sugar
• 1/2 cup of softened butter
• 1 egg
• 1 tsp vanilla
• 1-1/2 cups of mashed ripe bananas
• 1-1/2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup cocoa

1. Preheat oven to 350 F. Grease a 13"x9" pan.
2. In mixing bowl cream butter and sugar. Add egg and vanilla and beat until combined. Blend in bananas.
3. Whisk together in separate bowl flour, baking soda, baking powder, salt. Add to butter mixture.
4. Divide batter in half. Add cocoa to half of mix. Stir until combined. Spread on bottom of pan. Spoon remaining batter on top of the cocoa mix and swirl with a small spatula.

Little banana purse for my daughter that I just finished sewing the monkey on. The monkey was lost all summer long but we finally found it.