Description
These Chocolate Chip Banana Bars are a moist, sweet treat combining the rich flavor of ripe bananas with melty chocolate chips in a soft, buttery batter. Baked in a single pan, they make a perfect snack, dessert, or breakfast option. This easy recipe uses common ingredients and yields bars with a tender crumb and chocolate-studded goodness.
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper and spray it with cooking spray to prevent sticking. Set aside.
- Cream Butter and Sugar: In a large bowl or stand mixer bowl, cream together the unsalted butter and brown sugar. Use medium-high speed to mix for about 2 minutes, until the mixture lightens in color. If mixing by hand, ensure the butter is very soft to blend smoothly.
- Add Egg and Flavorings: Add the large egg, vanilla extract, and fine salt to the creamed mixture. Mix on medium-low speed until all ingredients are fully combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Add Flour: Stir in the all-purpose flour gently at low speed until just combined to avoid overmixing the batter.
- Incorporate Banana and Chocolate Chips: Fold the mashed bananas into the batter thoroughly. Then fold in most of the chocolate chips, reserving a few to sprinkle on top before baking.
- Transfer and Top Batter: Pour the batter into the prepared baking pan, spreading evenly. Sprinkle the remaining chocolate chips over the top for a decorative and melty chocolate finish after baking.
- Bake: Place the pan in the preheated oven and bake for 33 to 37 minutes. Halfway through baking, rotate the pan to encourage even cooking. The bars are done when the edges turn golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool and Slice: Remove the pan from the oven and place it on a wire rack to cool completely. Once cooled, gently lift the bars out using the parchment edges and cut into 16 even squares. Wipe a warm knife clean with a paper towel between cuts for clean slices.
- Serve and Enjoy: Enjoy these bars as a snack or dessert. Store any leftovers properly to maintain freshness.
Notes
- If you need to substitute ingredients, please refer to the ingredient substitutions mentioned in the original recipe post for guidance.
- These bars can be made in advance. Store them in an airtight container at room temperature for a few days, refrigerate for up to a week, or freeze for up to one month. When freezing, separate layers with parchment paper to prevent sticking.
- To double the recipe, use a 9×13-inch pan and bake for 37 to 42 minutes. A half sheet pan will produce thinner bars.
- For best results, bake these bars in a light-colored metal pan. If using a glass pan, reduce the oven temperature to 325°F and expect a slightly longer bake time. Start checking doneness at the original bake window and extend as necessary.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
