Chocolate Chip Banana Bars
These chocolate chip banana bars taste just like banana blondies! They're tender, moist, and the perfect way to use up ripe bananas.
Servings: 16 bars
Calories: 193kcal
Ingredients
Chocolate Chip Banana Bars
- 1/2 cup (1 stick) unsalted butter, room temperature 113g
- 1 cup packed light brown sugar 200g
- 1 large egg, room temperature 56g
- 1 1/2 tsp vanilla extract or vanilla bean paste 6g
- 1/2 tsp fine salt 3g
- 1 cup all-purpose flour 125g
- 1 cup mashed overripe banana - about 2 large bananas 250g
- 3/4 cup chocolate chips, chopped 125g
Instructions
Chocolate Chip Banana Bars (modified from Gimme Delicious)
- Preheat the oven to 350°F / 175°C. Line an 8x8-inch baking dish with parchment paper and spray with cooking spray. Set aside.
- In a large bowl or the bowl of a stand mixer, cream together 1/2 cup unsalted butter and 1 cup brown sugar with a stand mixer or hand mixer. Mix on a medium-high speed for about 2 minutes, until the mixture becomes lighter in color. You can also make this batter by hand with a whisk, but the butter will need to be quite soft.
- Add in 1 large egg, 1 1/2 tsp vanilla extract, and 1/2 tsp fine salt. Mix on a medium-low speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Mix in 1 cup of all-purpose flour and mix on low until just combined.
- Fold 1 cup mashed banana into the batter until it's fully incorporated. Then fold in 3/4 cup mini chocolate chips or chopped chocolate chips, saving a few to sprinkle on top of the batter before they're baked.
- Pour the batter into the prepared pan and sprinkle a few additional bits of chocolate on top of the batter.
- Bake for 33-37 minutes, until the edges are golden brown, and the center is baked through. Rotate the pan halfway through to help the bars bake evenly.
- Remove the pan from the oven and let it cool on a wire rack. Let the bars fully cool in the pan. Once cool, gently remove the bars from the pan and cut into 16 squares using a sharp, warm knife. Wipe the blade after each cut with a paper towel to get nice, clean cuts, then enjoy!
Video
Notes
If you need to make any substitutions or swaps in this recipe, please see the section in the post above on ingredient substitutions.
Making These Chocolate Chip Banana Bars in Advance
These chocolate chip banana bars can be made in advance! They can be stored in an airtight container at room temperature for a few days, in the fridge for up to a week, or in the freezer for up to a month. Just be sure to separate them a bit and place parchment between each layer of bars! This will help prevent them from sticking to each other if they're stacked.Doubling This Recipe
You can double this recipe and bake it in a 9×13-inch pan. Bake for 37–42 minutes. A half sheet pan is larger, so a double batch will bake up much thinner.Baking These Bars in a Different Type of Pan:
These bars bake up best in a light-colored metal pan. Glass pan note: Glass heats differently than metal. If using a glass pan, reduce the oven temp to 325°F, and expect the bake time to be a little longer. Start checking at the original bake window, then add time as needed until the center looks set.Nutrition
Serving: 1 | Calories: 193kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 82mg | Fiber: 1g | Sugar: 19g