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Chocolate Chip Banana Bars Recipe

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★★★★★

4.9 from 92 reviews

Deliciously moist and rich Chocolate Chip Banana Bars made with overripe bananas, brown sugar, and a generous amount of chocolate chips. Perfectly baked to golden edges with a soft center, these bars are an easy, crowd-pleasing treat for any occasion.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature (113g)
  • 1 large egg, room temperature (56g)
  • 1 cup mashed overripe banana – about 2 large bananas (250g)
  • 1 1/2 tsp vanilla extract or vanilla bean paste (6g)

Dry Ingredients

  • 1 cup packed light brown sugar (200g)
  • 1 cup all-purpose flour (125g)
  • 1/2 tsp fine salt (3g)

Add-ins

  • 3/4 cup chocolate chips, chopped (125g)

Instructions

  1. Preheat and prepare pan: Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper and lightly spray with cooking spray. Set aside.
  2. Cream butter and sugar: In a large bowl or mixer, cream together 1/2 cup unsalted butter and 1 cup brown sugar on medium-high speed for about 2 minutes until the mixture is lighter in color. Can be done by hand if butter is very soft.
  3. Add egg, vanilla, and salt: Mix in 1 large egg, 1 1/2 tsp vanilla extract, and 1/2 tsp fine salt on medium-low speed until combined, scraping sides as needed.
  4. Add flour: Mix 1 cup all-purpose flour into the batter on low speed until just combined.
  5. Fold in bananas: Gently fold 1 cup mashed banana into the batter until fully incorporated.
  6. Incorporate chocolate chips: Fold in 3/4 cup chocolate chips, reserving a few to sprinkle on top.
  7. Pour and top: Pour batter into prepared pan and sprinkle remaining chocolate chips evenly over the top.
  8. Bake: Bake for 33-37 minutes, until edges are golden brown and center is set. Rotate pan halfway through baking for even cooking.
  9. Cool and cut: Remove from oven and cool completely on a wire rack. Remove bars from pan using parchment paper and cut into 16 squares with a sharp, warm knife, wiping blade between cuts for clean edges.
  10. Storage: Store at room temperature for a few days, refrigerate covered for up to a week, or freeze up to one month with parchment between stacked layers.

Notes

  • You can substitute vanilla extract with vanilla bean paste or another vanilla flavoring.
  • To make in advance, store bars airtight at room temperature, fridge, or freezer. Use parchment paper between layers if stacking frozen bars.
  • To double recipe, use a 9×13-inch quarter sheet pan and bake 37-42 minutes until set and edges golden.
  • For glass pans, reduce oven temperature to 325°F (165°C) and reduce baking time by about 5 minutes to prevent overbaking.
  • Use a light-colored metal pan for best baking results.

Keywords: Chocolate chip bars, banana bars, easy baking recipe, banana dessert, chocolate chip dessert, homemade bars

Find it online: https://cheframi.com/chocolate-chip-banana-bars-recipe/