Another day, another recipe! We’ve been munching our way through bananas recently. A quick pre-gym snack, or being chopped up for a smoothie (however, never for ‘Chicken Maryland’ which didn’t go down well once with either of us – chicken and banana should never go together!). However, Mr B only likes them when they are green and pre-ripe, and I only eat them to a certain point in ripeness. So when they are over-ripe, the best way to use bananas up is in a cake! I found this recipe in one of my books and it took a little over an hour to put together. I really should invest in a 7″ x 11″ cake tin – like the Cheesecake Brownies I made last week, I used my trusty 9″ square tin. Despite the name, I wouldn’t say that there’s anything particularly bar-like or frosty about this recipe. However, if you want a moist banana slice with gooey chocolate icing, then I say that this is the recipe for you today!