Chocolate Bottom Banana Squares

Banana is not my favourite fruit but I love banana cakes. When I saw the photos of chocolate bottom banana squares from Jessie that she had submitted for Aspiring Baker # Fruity March that hosted by me, I immediately got hooked by the look. And since Jessie praised so much on this cake, I decided that this is a must to bake.

Recipe adapted from Heaty Bakes which originated from Tammy's Recipes

Ingredients:

1/2 cup Butter -113g (softened)
1 cup (225g) sugar ( I reduced to 100g)
1 egg (lightly beaten)
1 teaspoon vanilla
3 medium ripe bananas (mashed)
1 1/2 cups (170g) flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cocoa powder (I used Valrhona. Do use quality cocoa. It makes the whole world difference)
1 cup chocolate chips (I didn't measure but I sprinkled a lot, may be a bit too generous that the chips covered all over the cake surface)

Instructions:

1. In mixing bowl, cream butter and sugar till light and fluffy.

2. Drizzle in the eggs, vanilla and mashed bananas, beating thoroughly.

3. Sieve in the flour, baking soda, baking powder and salt to the creamed mixture in above step and mix it well.

4. Divide the batter into half. Add the cocoa powder to one portion of the batter. Spread that portion in the bottom of a greased 9" square baking tin. (I used 7" since I have only 6" & 7" square pan)

5.Spread the remaining plain batter on top the cocoa batter, swirl gently with a knife (my batter is very thick that I was not ale to swirl it) and sprinkle top with chocolate chips.

6. Bake at 180C for about 30 minutes or test batter done with a toothpick or fork. Cool and cut into squares to serve.

Verdict?
The cake texture is soft and fluffy but a little bit dry, not sure did I over bake the cake. The banana fragrant is not strong enough for my liking, perhaps is the type of bananas that I had used. I reduced the sugar too much that the cake is not sweet at all, may be can used 150g instead.