Banana, Coconut and Chocolate Chip Squares (in a round pan)

Recently I’ve been on a health kick because BASICALLY I cut off all my hair and I’m terrified of having short hair and being unfit so… I eat salads ALL. THE. TIME. NOW.

Except when I’m eating baklava at Overdoughs.

Or when I’m baking these squares because I was so inspired by Top With Cinnamon.

Sigh. The world is clearly against me.

2014-02-10 21.55.56

6 Tbsps / 80 gm unsalted butter
1/4 cup granulated sugar
1/4 cup maple syrup (I didn’t have exactly 1/4 cup so I added 1 Tbsp of brown sugar and it worked fine, adjust for baking time)
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 tsp vanilla extract
1/2 cup mashed, ripe banana
1 cup all purpose flour
1/3 cup shredded coconut
1/3 cup semi-sweet chocolate chipsPreheat oven to 180 C/350 F.Place the butter into a round 8-inch tin put in the oven just till the butter melts.

Swirl the melted butter around in the tin to grease it and then pour the butter into a bowl.

To the bowl of melted butter, add the sugar, syrup, salt, egg, vanilla and banana.

Whisk the ingredients together.

Add the baking soda, flour, and coconut and whisk.

Stir in the chocolate chips. Full disclosure – I added more than 1/3 cup of chocolate chips.

Pour the mixture into the greased tin and spread out in an even layer.

Bake for 20 to 25 minutes until golden brown.

Leave to cool for 5 minutes before serving.

*The original recipe says they are blondies but to me the texture was really like a hearty breakfast bar – hence my renaming!

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