I’ve made this recipe several times and it is always one of Thogg’s favorites.
- 1/2 c raisins
- 1.5 Tbs dark rum
- 1/2 c all purpose flour
- 1/2 c whole wheat flour (I like the “white whole wheat” flour)
- 1/3 c unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 c packed dark brown sugar
- 1/4 cup butter, softened
- 1/2 cup ripe banana (about 1.5 bananas or 1 large one)
- 3 Tbs low fat buttermilk
- 1 tsp vanilla extract
- 2 large egg whites (about 1/4 cup of egg whites if in a carton)
- 1/3 cup chopped almonds (divided)
- Preheat your oven to 350 degrees. Combine raisins and rum in a microwave safe container and give a quick stir. Microwave on high for about 45sec. to 1 min. Lightly spoon flours into a dry measuring cup and level with a knife. Combine flour through salt and whisk together. You may have to break up the cocoa powder lumps by hand if they’re large. Set aside.
- Combine brown sugar and butter in a bowl. Beat with a mixer at medium speed until well blended. Add banana through egg whites and continue beating. Lower the mixing speed to low, and add the flour mixture. Mix until just combined. Stir in the raisins and 1/2 the walnuts.
- Spread the batter into an 8 inch square baking pan coated with baking (floured) cooking spray (Pam has a version of this). Bake at 350 degrees for 23-30 minutes. When it is done the sides will start to pull away from the pan and an inserted toothpick will come out mostly clean. A few clingy bits are ok as long as it doesn’t look like uncooked batter.
- Cool bars completely on a wire rack
- Options are to 1) omit the chocolate and have regular monkey bars. You will want to have you’re cooking time closer to the full 30 min if you do this. 2) Add chocolate chips in place of the raisins. 3) Sprinkle powdered sugar on top once it has cooled. This makes them very pretty if you’re having guests over.