Chocolate Chip Banana Bars (Print)
Moist, tender banana squares with chocolate chips and a chewy blondie texture - a delicious alternative to traditional banana bread.
# Ingredients:
→ Base Ingredients
01 -
113g unsalted butter, melted and cooled
02 -
120g all purpose flour
03 -
½ teaspoon baking powder
04 -
½ teaspoon salt
05 -
150g light brown sugar
06 -
1 large egg, room temperature
07 -
1 cup mashed ripe bananas (approximately 2 medium)
08 -
2 teaspoons (10ml) vanilla extract
09 -
128g mini chocolate chips, divided
# Directions:
01 -
Preheat the oven to 177°C (350°F). Line a 20cm (8×8 inch) baking pan with parchment paper, ensuring it extends up two sides for easy removal.
02 -
Place the butter in a microwave-safe bowl and heat for 1 minute. Stir and heat for an additional 15 seconds if needed. Allow to cool for 10-15 minutes until warm but not hot.
03 -
In a separate bowl, whisk together flour, baking powder, and salt until thoroughly combined.
04 -
In a large mixing bowl, whisk the cooled butter with brown sugar until well combined. Add the egg, mashed bananas, and vanilla extract, whisking until smooth. Don't worry if the mixture appears slightly curdled.
05 -
Gradually fold the dry ingredients into the wet mixture, adding approximately half at a time until just combined. Fold in most of the mini chocolate chips, reserving some for topping.
06 -
Transfer the batter to the prepared pan, using a flexible spatula to spread it evenly. Sprinkle the reserved chocolate chips on top.
07 -
Bake for 30-35 minutes or until the edges are firm and the center is set. A toothpick inserted into the center should come out clean or with a few moist crumbs.
08 -
Allow the bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars from the pan, then slice and serve.
# Notes:
01 -
Store in an airtight container at room temperature for 3-4 days. For longer storage, refrigerate for up to a week or freeze for up to one month.