I’m fairly certain the story of Goldilocks could have been told with bananas instead of porridge: too green, too brown, it’s hard to catch them when they’re just right. Recently, we missed the “just-right window” and ended up with a bunch of overripe bananas.
As a banana lover, I found the situation disappointing. As a baker, I took it as a challenge! Having previously made vegan orange tea banana bread, I took this opportunity to be creative and came up with these fabulous Banana Cherry Pistachio Squares.
- 1/2 cup dried cherries
- 1 1/2 tablespoons apple juice
- 1 cup + 2 tablespoons flour
- 1/3 cup chopped pistachios
- 1/2 cup chocolate chips
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup mashed ripe banana
- 3 tablespoons low-fat buttermilk
- 1 teaspoon vanilla extract
- 2 egg whites
- Preheat oven to 350 degrees. Coat a 9×13 baking dish with cooking spray.
- Combine the cherries and apple juice in a microwave-safe bowl. Microwave at high for 1 minute, and set aside.
- Combine pistachios, chocolate chips, and 2 tablespoons flour in a small bowl; set aside.
- Whisk flour, baking powder, baking soda, and salt in a small bowl; set aside.
- In a large bowl, beat sugars and butter until well blended. Add banana, buttermilk, vanilla, and egg whites, mixing well.
- Add the flour mixture, beating just until combined. Stir in cherries and pistachios and chocolate chips.
- Pour batter into prepared pan and bake for 30 minutes or until a toothpick inserted comes out clean. Cool and sprinkle with powdered sugar before serving.
This recipe was inspired by Monkey Bars in the October 2011 issue of Cooking Light.