Mystery Lovers' Kitchen: Chocolate-Bottom Banana Bars from Author Cleo Coyle for National #BananaBreadDay

Winners!

Congratulations to Lois Rotella who won a copy of DEADLY EVER AFTER by Eva Gates

Congrats to KyleMarie, who won Cleo Coyle's prize package, including an autographed first edition of her brand-new Haunted Bookshop Mystery: THE GHOST AND THE HAUNTED PORTRAIT.

Congrats to Linda Kish, who won Maddie Day's No Grater Crime!

Congratulations to Nancy, who won five books from our April Sunday Brunch Giveaway: Dying for a Taste, by Leslie Karst; No Grater Crime, by Maddie Day; Bitterroot Lake, by Alicia Beckman (aka Leslie Budewitz); Hummus and Homicide, by Tina Kashian; and The Ghost and the Bogus Bestseller, by Cleo Coyle!

Congratulations to Emily G, who won a copy of Maya Corrigan's S'MORE MURDERS!

Congrats to Linda Semler who won a Quaker Midwife Mystery ebook from Edith Maxwell, aka Maddie Day!

Congratulations to Diane KC who has won a copy of Lynn Cahoon's One Poison Pie!

Cheers to Paula Adams, who chose DEATH AL DENTE by Leslie Budewitz as her prize in the Leslie-Erin Birthday Celebration!

Congrats to KAY GARRETT who won a copy of A DEADLY CHAPTER by Essie Lang!

Congrats to J. Beck, who won six books from our March Around the Kitchen Table Giveaway: A Measure of Murder by Leslie Karst, Nacho Average Murder by Maddie Day, S'more Murders by Maya Corrigan, Shot in the Dark by Cleo Coyle, Hummus and Homicide by Tina Kashian, and The Marsh Madness by Victoria Abbott.

Congrats to MadamHawk for winning Maddie Day's NACHO AVERAGE MURDER!

Congratulations to Sandra Shenton who won a copy of SCANDAL IN SCARLET by Vicki Delany.

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Tuesday, February 23, 2021

Chocolate-Bottom Banana Bars from Author Cleo Coyle for National #BananaBreadDay

From Cleo Coyle: Two layers of flavor and texture make these bars an outstanding treat. A soft banana cake layer floats over a rich, brownie-like base laced with chocolate chips.

It sounds complicated, yet it's very easy to make, and a perfect snack for afternoon coffee breaks or late-night noshing. These beautiful bars make a great home-baked gift for friends and family, too.

Marc and I originally published the recipe in our 13th Coffeehouse Mystery, but since today is (no kidding) National Banana Bread Day, we decided to re-bake it for ourselves—and re-share it here in the Kitchen with all of you...

Cleo Coyle has a partner in

crime-writing—her husband.

Learn about their books

by clicking here and here.

☕ A Recipe Note from Cleo

"Lovin' from the oven" is how coffee hunter Matt Allegro described these fresh-baked squares in one of our most popular Coffeehouse Mysteries, Billionaire Blend. And Matt was right.

You'll notice we put a bit of earthy espresso powder in our chocolate bottom layer. Yes, we’re coffee lovers, but here’s the truth. You won’t taste coffee, only a more powerful note of chocolate. As bakers know, espresso powder is a way to deepen the flavor of chocolate in recipes.

These bars pair beautifully with coffee, espresso, and strong black teas. May you bake them with love and eat with joy!

~ Cleo

To download this recipe in a free
PDF document that you can print,
save or share, click here or on the
image below...

Click for the Free Recipe PDF.

☕ Cleo Coyle’s
Chocolate-Bottom Banana Bars

Yield: 16 squares (one 9 inch-square pan)

Ingredients:

2 cups mashed ripe* bananas (about 4 to 6 depending on size)
*See my note at the end of this recipe to ripen bananas in oven

1/4 cup sour cream

3/4 cup canola oil (or cold-pressed coconut oil, melt before measuring)

1/2 cup light brown sugar

1 egg, lightly beaten with fork

1 teaspoon pure vanilla extract

1½ teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon table salt or finely ground sea salt

1½ cups all-purpose flour

1/4 cup baking cocoa

1/2 teaspoon espresso powder

1/2 cup chocolate chips

1/2 cup chopped walnuts (optional)

Directions:

Step 1—Prep oven and pan: First preheat your oven to 350° F. Line the bottom of a 9 inch-square pan with parchment paper, allowing the ends to hang over the side like handles. You’ll use those handles to easily lift the baked banana bar slab out of the pan. Coat paper lightly with non-stick spray. Set aside.

Step 2—Make batter: Combine your 2 cups of mashed bananas and sour cream with a fork. Add the oil, sugar, egg, vanilla, baking powder, baking soda, and salt. Fork-whisk well (or use an electric mixer) to blend until smooth. Now add your flour and mix until a lumpy batter forms, but do not over-mix at this stage.

Step 3—Create chocolate bottom: Remove 1 cup batter and place it into a separate bowl. Add cocoa and espresso powder, fork-whisking until the batter is smooth. Fold in chocolate chips, and (optional) chopped walnuts.

Step 4—Assemble: Spread the chocolate batter across the entire bottom of the prepared pan. Take your time, using the back of a spoon to spread the batter all the way into the corners. Be sure the layer is even.

Now pour your remaining banana batter on top and once again use the back of a spoon to even out the layer (otherwise your bars will bake up lopsided).

Step 5—Bake: Bake 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack before transferring to a solid surface to cut into squares.

👉 KITCHEN TIP 👈

How to Ripen Bananas Fast

Place yellow bananas on a foil-covered baking sheet and bake at 350 F. for 10 minutes, turning once. Bananas will blacken. Peel right away (be careful, they’re hot!) and cool flesh in fridge before mashing.