Chocolate Chip Banana Bars Recipe
Chocolate chip banana bars are moist and tender banana bars with a thick and chewy blondie like texture, filled with sweet chocolate chips. These buttery banana chocolate chip bars are quick, easy to make and are a great alternative to banana bread.
Equipment
- 1 8x8 (20 cm) metal pan
- 1 sheet parchment paper
- 1 whisk and flexible spatula or spoon
Ingredients
- ½ cup (113 g) unsalted butter
- 1 cup (120 g) all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (150 g) light brown sugar
- 1 large egg, room temperature
- 1 cup mashed bananas (about 2 medium bananas)
- 2 teaspoons (10 ml) vanilla extract
- ¾ cup (128 g) mini chocolate chips, divided
Instructions
- Preheat the oven to 350 F (177 C). Line an 8x8 (20 cm) pan with parchment paper along the bottom and two sides.
- Place the butter in a microwave safe bowl. Melt the butter in the microwave for 1 minute. Stir the butter and if needed, heat again for 15 seconds. Cool the melted butter for 10 - 15 minutes or until warm, but not hot. Set aside for now.½ cup (113 g) unsalted butter
- In another mixing bowl, whisk the flour, baking powder and salt together until well combined.1 cup (120 g) all purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
- In a large mixing bowl, whisk in the cooled butter with the light brown sugar until well combined. Whisk in the egg, mashed bananas and vanilla extract until smooth and well combined. The mixture may look a little curdled. That’s totally fine! Once the dry ingredients are mixed in the batter will become smoother.¾ cup (150 g) light brown sugar, 1 large egg, room temperature, 1 cup mashed bananas, 2 teaspoons (10 ml) vanilla extract
- Stir the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in the mini chocolate chips. Make sure to reserve some for topping the banana bars before baking.¾ cup (128 g) mini chocolate chips, divided
- Smooth the banana batter into the prepared pan. Use a flexible spatula to smooth the blonde brownie batter evenly across the pan. Top with more mini chocolate chips if you like.
- Bake the chocolate chip banana bars for about 30 - 35 minutes or until the sides of the chocolate chip blondies are firm and the center is baked through. A toothpick inserted into the center of the banana blondie bars should come out clean or with a few crumbs.
- Cool the buttery banana chocolate bars in the pan to room temperature. Once the bars are completely cooled, use the excess sides of parchment paper to gently lift the banana dessert from the pan, slice and enjoy!
Notes
Store: Place the banana chocolate chip bars in an airtight container. Store at room temperature for up to 3 -4 days. If you would like to store them for longer, I recommend transferring them to the fridge for up to a week or to the freezer for up to one month.
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