2 cups sifted cake flour
2 tablespoons unsweetened cocoa powder, (not Dutch process)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup mashed very ripe banana, (2 small)
3/4 cup buttermilk
2/3 cup packed light or dark brown sugar
1/4 cup dark corn syrup
3 tablespoons canola oil
1 tablespoon pure vanilla extract
1/3 cup chocolate chips (I used miniature)
2 tablespoons chopped walnut or pecans, (I omitted)
Confectioner’s sugar, for dusting
OVEN: 400 Lightly oil an 8-by-12-inch or 7-by-11-inch baking pan or coat it with nonstick cooking spray.
In a mixing bowl, whisk flour, cocoa, baking soda and salt. In another bowl, whisk mashed banana, buttermilk, brown sugar, corn syrup, oil and vanilla. Make a well in the center of the dry ingredients and add the banana mixture; mix with a wooden spoon or rubber spatula just until the dry ingredients are moistened.
Transfer the batter to the prepared baking pan, smoothing the top. Sprinkle chocolate chips and nuts over the top. Bake for about 20 minutes or until a skewer inserted into the center comes out clean. Let cool in the pan, dust with confectioner’s sugar and cut into squares.