A delightful twist on classic banana bars, featuring a rich chocolate swirl for an indulgent treat.
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Greasing the pan ensures the bars release easily after baking.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Creaming incorporates air into the mixture, resulting in a lighter texture.
Add the egg and vanilla extract to the creamed mixture and beat until well combined.
Ensure the egg is at room temperature for better incorporation.
Mash the bananas and blend them into the mixture.
Ripe bananas are easier to mash and provide more sweetness.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Whisking the dry ingredients ensures even distribution of leavening agents.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Overmixing can result in a denser texture.
Divide the batter in half. Mix cocoa powder into one half.
Mix thoroughly to avoid cocoa lumps.
Spread the chocolate batter evenly into the prepared pan.
Use a spatula to smooth the surface.
Spoon the plain batter on top and gently swirl with a knife to create a marbled effect.
Swirl gently to maintain distinct patterns.
Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.
Avoid overbaking to keep the bars moist.
Allow the bars to cool completely in the pan before cutting into squares.
Cooling ensures clean cuts and better texture.
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