Monday, March 7, 2011

Peanut Butter Choco-nana Bars

Twitter is an amazing thing. Not only have I befriended so many amazing people (and continue to meet new ones!), but it is a continuous source of inspiration and exchange of ideas between fellow foodies. Goodness knows how many times I've turned to Twitter for help with cooking or baking tips and being inspired by professional chefs and hobbyist cooks like myself.

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I was tweavesdropping the other day when my friend Sarah recommended a recipe of hers to another fellow Twitter foodie, Sylvia. Curious, I clicked on the link. I've had some overripe bananas sitting around for the past few days, waiting to be made into something other than banana bread. I knew I had my next baking project when I saw the recipe.

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These bars are so visually beautiful, with the black-bottom chocolate layer topped with a plain peanut butter and banana layer, and then sprinkled with mini Reese's peanut butter cups. Plus there is something so irresistible about the combination of banana, peanut butter and chocolate.

What's surprising is that these bars are eggless, but you have enough bananas going to bind everything together. It also keeps these bars super dense and moist, making each bite super rich and decadent. Deciding to make these bars extra decadent, I mixed in chocolate-covered peanuts in the chocolate layer and chocolate-covered sunflower seeds in the plain layer. The sunflower seeds add a flash of colour, making these not only super fun to eat but super fun to look at.

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Go here for the recipe.


Anonymous March 7, 2011 at 9:56 a.m.  

The two layers really do look visually appealing! Who can ever resist chocolate, peanut butter and banana?! And talk about super-chocolaty... The addition of chocolate-covered peanuts and sunflower seeds really adds to the chocolaty decadence.

Heh, interesting how twitter works... I find it particularly frustrating to use for some reason.

Bonita March 8, 2011 at 9:17 p.m.  

Thanks Jing!

Twitter does take a bit of getting used to at the beginning. But once you get the hang of it and figure out what it's actually good for, it can be a lot of fun and interesting.

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