2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2/3 c. shortening
1 tsp. vanilla
1 c. mashed ripe bananas
2/3 c. brown sugar
2/3 c. white sugar
1 egg
1 (6 oz.) pkg. semi-sweet chocolate chips

Cream shortening and sugars until light and fluffy. Beat in egg and vanilla. Blend in banana, then sifted flour, baking powder and salt mixture. Stir in chocolate pieces. Spread batter evenly in greased and floured 10 1/2 x 15 1/2 inch jelly roll pan (cookie sheet). Bake at 350 degrees for 20-25 minutes or until golden brown and begins to pull away from the sides of pan. Cool in pan on wire rack 15 minutes. Cut into 2 1/2 x 2 inch bars; cool completely on wire rack. Store in tightly covered container.

Doty McCracken Mrs. Sesow, 6th