Extra bananas?

Somehow I always manage to not eat my bananas quick enough before they turn brown. I am the type of person who just can't eat it once it turns brown. I don't know why. I know they are perfectly fine, but I just can't eat it once it is all brown. That means I pretty much have 1-2 days to scarf down those things, which never happens. With this said, I am always looking for recipes that use bananas. I came across this one in the Woman's Day magazine and it's pretty good.

Monkey Bars

Calories: 80

Protein: 1g

Fat: 3g

Fiber: 1g

Carbohydrates: 13g

Active: 10 minutes

Total: 30 minutes

1-2/3 cups mashed ripe bananas (about 5 bananas)

3/4 cup packed light-brown sugar

1/4 cup oil

1/4 cup milk

2 large eggs

2 tsp. vanilla extract

1 tsp. each backing soda and cinnamon

1/4 tsp. salt

1-3/4 cups white whole-wheat flour

1 cup mini chocolate chips

1. Heat oven to 350 degrees. Line a 15 x 10 x 1/2-inch baking pan with nonstick foil (let the foil extend about 2 inches above pan at both ends).

2. Whisk mashed bananas, sugar, oil, milk, eggs, vanilla, baking soda, cinnamon, and salt in a large bowl until mixed thoroughly. Whisk in flour just until blended. Gently stir in 1/2-cup of the mini chocolate chips.

3. Spread batter in prepared pan. Sprinkle remaining chocolate chips on top. Bake 15 to 20 minutes until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

4. Holding foil by ends, lift from pan onto a cutting board. Carefully cut lengthwise in 4 strips and then cut each strip in 10; remove foil.