Description
These Chocolate Chip Banana Bars are a deliciously moist and flavorful treat combining the natural sweetness of ripe bananas with the rich taste of mini chocolate chips. This easy-to-make recipe yields soft, tender bars perfect for a snack or dessert that everyone will love.
Ingredients
Wet Ingredients
- ½ cup (113 g) unsalted butter
- 1 large egg, room temperature
- 1 cup mashed bananas (about 2 medium bananas)
- 2 teaspoons (10 ml) vanilla extract
Dry Ingredients
- 1 cup (120 g) all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (150 g) light brown sugar
Add-ins
- ¾ cup (128 g) mini chocolate chips, divided
Instructions
- Prep: Preheat the oven to 350 F (177 C). Line an 8x8 inch (20 cm) baking pan with parchment paper along the bottom and two sides to allow easy removal of the bars after baking.
- Melt Butter: Place the unsalted butter in a microwave-safe bowl and melt it in the microwave for 1 minute. Stir and microwave for an additional 15 seconds if necessary. Let the melted butter cool for 10-15 minutes until warm but not hot.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a large mixing bowl, whisk the cooled melted butter with the light brown sugar until fully incorporated. Then whisk in the egg, mashed bananas, and vanilla extract until smooth. The batter may look curdled, which is normal.
- Combine Wet and Dry: Gradually stir the dry ingredients into the wet banana mixture in about two additions. Fold in most of the mini chocolate chips, reserving some for the topping.
- Assemble in Pan: Spread the banana batter evenly into the prepared baking pan using a flexible spatula. Sprinkle the reserved mini chocolate chips evenly on top for a pretty finish.
- Bake: Bake the bars in the preheated oven for 30-35 minutes, or until the edges are firm and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the banana bars to cool completely in the pan at room temperature. Use the parchment paper overhang to lift the bars out of the pan, then slice into 16 squares and enjoy.
Notes
- Make sure the melted butter is warm, not hot, to avoid cooking the egg when combined.
- Use ripe bananas with brown spots for the best sweetness and moisture.
- Mini chocolate chips melt nicely and distribute evenly throughout the bars.
- For cleaner slices, chill the bars briefly before cutting.
- Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
