Introduction

These Chocolate Chip Banana Bars are a perfect blend of moist banana sweetness and rich chocolate chips. Easy to make and wonderfully comforting, they’re great for snacks, dessert, or even breakfast on the go. Let’s dive into how to create these delicious bars at home.

A close-up image of a square piece of soft, moist chocolate chip cookie bar being held between the thumb and index finger of a woman's hand. The cookie bar has a light golden brown color with a slightly glossy surface and visible melted dark chocolate chips embedded inside and on top. The texture looks tender and chewy with a slight crumb, showing a few small cracks and glossy chocolate melting around the edges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper and spray with cooking spray. Set aside.
Step 2: In a large bowl or stand mixer bowl, cream together the unsalted butter and brown sugar. Mix on medium-high speed for about 2 minutes until the mixture lightens in color. If mixing by hand, ensure the butter is very soft for easier creaming.
Step 3: Add the egg, vanilla extract, and salt to the butter and sugar mixture. Mix on medium-low speed until combined. Scrape down the sides and bottom of the bowl as needed.
Step 4: Add the all-purpose flour and mix on low speed just until combined—do not overmix.
Step 5: Fold in the mashed banana gently until fully incorporated.
Step 6: Fold in most of the chocolate chips, saving a few to sprinkle on top before baking.
Step 7: Pour the batter into the prepared pan and sprinkle the remaining chocolate chips evenly over the top.
Step 8: Bake for 33-37 minutes, rotating the pan halfway through, until the edges are golden and the center is set.
Step 9: Remove from oven and cool on a wire rack. Once fully cooled, lift the bars out using the parchment paper and cut into 16 squares with a sharp, warm knife, wiping the blade between cuts for clean edges.

Tips & Variations

Use very ripe bananas for the best natural sweetness and moisture.
Swap chocolate chips for chopped nuts for added crunch.
If using a glass baking pan, reduce oven temperature by 25°F and bake about 5 minutes less to avoid overbaking.
For a double batch, bake in a 9×13-inch pan and increase baking time to 37-42 minutes.
Chilling the batter briefly before baking can help create a denser texture.

Storage

Store these bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to one month. When freezing, separate layers with parchment paper to prevent sticking. Reheat refrigerated bars briefly in the microwave for a soft, warm treat.

How to Serve

A close-up photo of a thick, square chocolate chip cookie held by a woman's hand with two fingers. The cookie has a golden-brown outer layer with a slightly shiny, soft texture. The inside is a lighter beige color with a moist and crumbly texture, showing melted dark brown chocolate chips spread throughout the cookie, some partially melted on the surface. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of vanilla bean paste?

Yes, regular vanilla extract works perfectly and will provide the same lovely flavor.

Can I substitute all-purpose flour with whole wheat flour?

You can substitute whole wheat flour, but the texture will be denser and the bars may be slightly less sweet. Consider using half whole wheat and half all-purpose for a good balance.