Monkey Bars

So, I often wind up receiving a lot of free magazine subscriptions via deals I find on Money Saving Mom. Some of the magazines aren’t exactly my type of reading material–not that anything is wrong with mags like Woman’s Day, but its target audience is a tad bit older than me… BUT it is always fun to get “real mail” and not just bills, and there are always recipes in these women’s mags! I found this recipe in a recent copy of Women’s Day and had the perfect occasion to make them for a Flying Monkey theme party at my husband’s office, honoring his boss on her last day before she left for a new position elsewhere.

These Monkey Bars, unlike the grade school playground staple, are basically a glorified banana bread… but that does not diminish their delightfulness! Everyone loved how flavorful they were–sweet bananas spiced with cinnamon and enriched by mini chocolate chips. They are best enjoyed warm with a glass of milk, but are equally tasty as a healthy lunch treat!

Monkey Bars [from Woman’s Day]

Ingredients:

• 1 2/3 cup mashed ripe bananas [directions say this was about 5, for me it was about 4]
• 3/4 cup light brown sugar, packed
• 1/4 cup canola oil
• 1/4 cup skim milk
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 3/4 cup whole wheat flour
• 1 cup mini chocolate chips

Directions:

Heat oven to 350 degrees. Grease a 15 x 10 x 1/2 inch pan OR a 9 x 13 pan with cooking spray. Stir together mashed bananas, sugar, oil, milk, eggs, vanilla, baking soda, and cinnamon in a large bowl until fully combined. Fold in flour until just combined, stir in 1/2 cup of the chocolate chips. Spread mixture into pan and sprinkle remaining chocolate chips on top. Bake about 15-20 minutes for the 15 x 10 x 1/2 inch pan or about 40-45 minutes for the 9 x 13 inch pan or until cooked through. Cool in the pan on a wire rack and cut in squares to serve.

Click here for the printable version: Monkey Bars

Question of the Day: What magazines do you love? I personally am [newly] obsessed with the Food Network magazine! It is great! But I’d love other suggestions. 🙂