The name says it all!
I had so much fun with this recipe. I swear! It was incredibly moist and soft. Plus point: everybody in my family loves bananas and they're readily available in the supermarket.
I hadn't done a great job though, there's supposed to be two distinct coloured layers (yellow cake on the brown cocoa cake, you can click on the original link to see the cake). I admit I don't know my Malaysia oven as well I know my Singapore's one, the temperature tends to be higher although it is a bigger oven and my pastries/cakes often brown quickly.
Wait, you might be curious why I've been travelling between these two countries and even bake in Malaysia? My dad is a Malaysian and manages his business in Malaysia! :) My mum, on the other hand is a Singaporean. As for me, I'm born in Singapore and is also a Singapore citizen, but since I'm always in Malaysia during the school holidays, I concluded that if one day I'm going to record down my biography, I'd be doing it with the help of a passport. LOL! :D In fact I'm likely to be one of the students with the most pages of my passport stamped because of this frequent travel haha!
Okay, I digressed. My dad likes these squares a lot! (which is rare.... I mean, really...) He seldom compliments my cakes/cookies and the number of times he does that, I can tell you, it's less than the number of fingers on my hand -.- If asked, I'm sure to say it's because he has an odd taste/likings which is more chinese-style and traditional. He doesn't like cream and he doesn't eat cheesescakes and soft cookie, even when he does, I feel that he's actually recognizing it as a cake more than a cookie -laughs- Yup, so it pleased me to know he enjoyed these banana squares :)
I topped walnuts on half of the cake batter although they were not included in the recipe (I think you heard enough of my "I added walnuts because my mum likes walnuts" yeah? Haha). The other half were mainly chocolate chips (for myself =P) which complemented the fragrance of the bananas perfectly. Also, the owner of this recipe was right about the light and natural sweetness of these squares which came partly from the bananas. Whatsmore, I think I'd enough of sugar from my Hello Dollies yesterday. HAHA.
Recipe from here, makes 24 squares
Ingredients
1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups mashed banana (about 3 medium bananas)
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa
1 cup chocolate chips
1. In mixing bowl, cream butter and sugar. Add egg, vanilla, and bananas, beating thoroughly.
2. In a separate bowl, combine flour, soda, baking powder, and salt. Add to creamed mixture and mix well.
3. Divide batter in half. Add the cocoa to one portion of the batter. Spread that portion in the bottom of a greased 9 x 13-inch baking dish. Spoon remaining batter on top, swirling gently with butter knife if desired, and sprinkle with chocolate chips.
4. Bake at 350 degrees for 30 minutes or until batter tests done with a toothpick or fork. Cool and cut into 24 squares.
I halved the recipe and baked them in an 8 inches square cake pan but I'd suggest you to use a 9 x 13 inch cake pan (as stated in the recipe). You won't have any problem finishing them because they were greaat. I've no idea how I can reiterate this so I'm just going to categorize them under my favourites! :) Remember to use ripen bananas too but if you cant bake these on the same day then you might wish to place your bananas in the fridge. You've to use them the next day though. They will look a little blackish on the surface but still nice and yellow when peeled open =)
Happy baking.
I
just happen to have some ripe bananas on hand, too, so I'm printing the recipe out right now! 
Well what can I say you are becoming a professional food-blogger congratulations on all the mentions on foodie sites. And your squares look perfect to me love your photography the 1st pix is so delicious looking well done on this recipe. Oh about the higher temperature in your oven maybe placing an empty baking sheet below and above your recipe will help even out the temperature and ensure even baking of your recipe, I use a baking stone on the bottom shelf of my oven which really helps with hot/cold spots in the oven. Superb work and the passport stamp LOL LOL. I hope your exams went well - great to hear you Dad liked them maybe the few desserts he does like should be included in your 1st fusion baking cookbook. And thanks for visiting my blog and your kind words. Cheers from Audax in Australia. Here is a link to a site that gives advice about writing an e-book http://www.problogger.net/archives/2009/09/16/thirteen-steps-to-write-an... I think you should think about it you are a natural. Audax