180 g of bittersweet chocolate
1 cup of all-purpose flour
3/4 cup of confectioner's sugar
3/4 teaspoon of ground cinnamon
1/2 teaspoon of active dry yeast
1/4 teaspoon of baking soda
1/2 cup of ripe bananas, mashed
1/4 cup of unsalted butter or margarine at room temperature
1 egg
2 tablespoons of whole milk
1 cup of chopped walnuts or hazelnuts
For the topping:
180 g of bittersweet chocolate
2 tablespoons of unsalted butter or margarine
1 1/2 cups of confectioner's sugar
1/4 cup of whole milk
1/4 teaspoon of vanilla extract
180 g of bittersweet chocolate
1 cup of all-purpose flour
3/4 cup of confectioner's sugar
3/4 teaspoon of ground cinnamon
1/2 teaspoon of active dry yeast
1/4 teaspoon of baking soda
1/2 cup of ripe bananas, mashed
1/4 cup of unsalted butter or margarine at room temperature
1 egg
2 tablespoons of whole milk
1 cup of chopped walnuts or hazelnuts
For the topping:
180 g of bittersweet chocolate
2 tablespoons of unsalted butter or margarine
1 1/2 cups of confectioner's sugar
1/4 cup of whole milk
1/4 teaspoon of vanilla extract
Melt the chocolate in a double boiler and reserve
Mix together in a bowl the flour, confectioner's sugar, cinnamon, yeast, baking soda, and melted butter or margarine. Reserve
Beat in a separate bowl the bananas with the unsalted butter or margarine until well combined
Add the egg and mix until smooth
Combine the chocolate and nuts
Add to the banana mixture and mix until well combined
Pour into a greased and floured 9x13-inch baking dish
Bake at moderate temperature (170°F) for about 25 minutes
Let cool in the pan
Prepare the topping: melt the chocolate with the unsalted butter or margarine in a saucepan over low heat
Remove from heat and add confectioner's sugar, milk, and vanilla extract
Mix until smooth
Cover the cooled bar and cut into bars approximately 5x3 cm.
