Black Bottom Banana Bars

So this is my first blog post EVER! So if it doesn't look right, you'll know why! Karen I'm afraid you'll have to do without a picture and just be grateful I'm finally posting something. I could go take a picture of the last one in the pan (since I'm so kindly saving it for my hubby), but it's late, I had the urge to post something, and I don't want that urge to go away. But trust me, if you like banana bread or anything of the sort, you'll love these! Here's the recipe:

1/2 c. butter, softened
1 c. sugar (I usually reduce by about 1/4 c., especially if the bananas are extra ripe)
1 egg
1 tsp. vanilla
1 1/2 c. mashed ripe bananas (about 3 medium)
1 1/2 c. all-purpose flour (I did 1 c. white and 1/2 c. wheat flour and didn't notice a difference at all; leave it to me to try and healthify any recipe)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 c. baking cocoa

In a mixing bowl, cream butter and sugar. Add egg and vanilla; beat until thoroughly combined. Blend in the bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Divide batter in half. Add cocoa to half and mix well. Spread cocoa mixture into a greased 13x9x2 baking pan. Spoon remaining batter on top and swirl with a knife until it looks marbly. Bake at 350 for 25 minutes or until the bars test done. Cool (or just eat right when they come out of the oven--I mean, who really waits for things to cool anyway?).

My kids enjoy smashing the bananas and stirring up the dry ingredients in recipes like this.

So there you go. I did it!