Desserts

Makes 12 servings

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon each: baking powder, salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon, preferably Mexican cinnamon
• 1/4 teaspoon each, freshly ground: cloves, allspice
• 1/2 cup (1 stick) unsalted butter, softened
• 2 very ripe bananas
• 2 large eggs
• 1/2 cup whole milk
• ½ cup finely chopped Mexican chocolate
• Confectioner’s sugar for garnish

1. Heat oven to 350 degrees. Grease a 13 by 9-inch baking pan. Whisk together the flour, granulated sugar, baking powder, salt, baking soda, cinnamon, cloves and allspice. 

2. Beat butter and bananas in large bowl with electric mixer for 2 minutes. (Mixture will not be smooth.) Beat in eggs until well blended. Beat in the dry ingredients alternately with the milk. Fold in the chopped Mexican chocolate. Spread mixture evenly in the prepared pan. Bake until a wooden pick inserted in the center is withdrawn clean, about 35 to 40 minutes. Cool completely on wire rack.

3. Sprinkle generously with confectioner’s sugar. Serve cut in small squares.