Choco-Banana Bread Bites

• 3/4 cup (175 mL) Carnation Fat-Free Evaporated Milk
• 2 tbsp (30 mL) vinegar
• 1 cup (250 mL) ripe mashed bananas (2-3 medium)
• 1 banana, sliced (1/4" /5 mm) and quartered (about 2/3 cup/150 mL)
• 1 tsp (5 mL) baking soda
• 1 egg
• 3/4 cup (175 mL) packed brown sugar
• 1/4 cup (50 mL) Crisco Canola or Vegetable Oil
• 1 tsp (5 mL) pure vanilla extract
• 2 1/2 cups (625 mL) Robin Hood Nutri Flour Blend Tastes Like White
• 1 tsp (5 mL) baking powder
• 1/3 cup (75 mL) semi-sweet chocolate chips (optional)
• 36 banana chips (optional)

1. Preheat oven to 350u0b0F (180u0b0C). Line baking sheets with parchment paper. Combine evaporated milk and vinegar in a medium bowl. Stir well (mixture will thicken). Add bananas and baking soda to the evaporated milk mixture. Next, whisk egg, brown sugar, oil and vanilla in a separate large bowl. Stir in flour and baking powder. Add banana mixture and stir until mixture is well combined. Add chocolate chips if using.
2. Drop 2 tbsp (30mL) dough on prepared baking sheets, about 2" (5cm) apart. Place banana chip on top of each cookie. Bake in preheated oven 13 to 15 minutes until the edges are lightly browned. Cool cookies on baking sheets for 5 minutes. Transfer cookies to cooling rack. Store cookies loosely covered or in the freezer.

carnation, vinegar, bananas, banana, baking soda, egg, brown sugar, vegetable oil, vanilla, flour, baking powder, semisweet chocolate chips, banana chips

Taken from www.epicurious.com/recipes/member/views/choco-banana-bread-bites-52529861 (may not work)