Chocolate Chip Banana Bars

This buttery banana chocolate chip bars recipe transforms overripe bananas into something truly special beyond your typical banana bread. The texture falls perfectly between a blondie and a cake, creating moist, tender squares studded with melty chocolate chips that disappear quickly whenever I make them.

I discovered this recipe during a pandemic baking spree and it has become my go-to whenever bananas start to brown. My family now deliberately lets bananas overripen just so I'll make these bars instead of traditional banana bread.

Ingredients

• Unsalted butter: Creates a rich base and adds moisture to these bars
• Light brown sugar: Provides caramel notes that complement the banana flavor
• Ripe bananas: Offer natural sweetness and that classic banana taste
• Mini chocolate chips: Distribute evenly throughout for chocolate in every bite
• Vanilla extract: Enhances both the banana and chocolate flavors
• All purpose flour: Gives structure while maintaining tenderness
• Baking powder: Provides just the right amount of lift without making them cakey
• Salt: Balances the sweetness and enhances all other flavors

Step-by-Step Instructions

Prepare Your Pan:

Line an 8×8 metal pan with parchment paper extending up two sides which helps for easy removal later. Preheat your oven to 350°F to ensure it reaches the proper temperature by the time your batter is ready.

Melt The Butter:

Microwave butter for about 1 minute until completely melted. Allow it to cool for 10 to 15 minutes until warm but not hot. This cooling step prevents cooking the egg when combined later.

Mix Dry Ingredients:

Whisk together flour, baking powder, and salt in a separate bowl. This ensures even distribution of leavening agents throughout the final batter.

Combine Wet Ingredients:

Whisk the cooled melted butter with brown sugar until well combined and slightly thickened. Add the egg, mashed bananas, and vanilla extract, whisking until incorporated. Do not worry if it looks slightly curdled at this stage.

Create The Batter:

Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix. Fold in most of the mini chocolate chips, reserving some for topping.

Bake To Perfection:

Spread the batter evenly in the prepared pan, smoothing the top with a spatula. Sprinkle remaining chocolate chips on top. Bake for 30 to 35 minutes until the edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool And Serve:

Allow the bars to cool completely in the pan before lifting out using the parchment paper overhang. Cut into squares when fully cooled for clean slices.

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The mini chocolate chips are my secret weapon in this recipe. Unlike regular sized chips, the minis distribute perfectly throughout the batter, ensuring chocolate in every bite without overwhelming the banana flavor. My daughter calls these her "happy bars" because they always put a smile on her face after school.

Perfect Banana Selection

The best bananas for this recipe are those with plenty of brown spots or that have turned completely brown. These overripe bananas contain more sugar and a stronger banana flavor that shines through in the final bars. If your bananas aren't quite ripe enough, you can quickly ripen them by placing them in a paper bag with an apple or by baking them in their skins at 300°F for about 15 minutes until blackened.

Make Ahead Options

These banana chocolate chip bars actually taste even better the day after baking when the flavors have had time to meld together. You can make them up to three days ahead and store at room temperature in an airtight container. For longer storage, refrigerate for up to a week or freeze individually wrapped pieces for up to a month. Thaw frozen bars at room temperature for about an hour before serving.

Customization Ideas

While perfect as written, this versatile recipe welcomes creative variations. Try adding 1/2 cup of chopped walnuts or pecans for crunch, swapping dark chocolate chips for milk chocolate, or adding 1/2 teaspoon of cinnamon for warmth. For a tropical twist, mix in 1/3 cup of toasted coconut flakes. The base recipe remains reliably delicious while accommodating your personal preferences.

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Frequently Asked Questions

→ How do I store chocolate chip banana bars?

Store the bars in an airtight container at room temperature for up to 3-4 days. For longer storage, keep them in the fridge for up to a week or in the freezer for one month.

→ Can I use regular chocolate chips instead of mini ones?

Yes, you can use regular chocolate chips, but mini ones distribute more evenly in the batter and create a better texture.

→ Can I substitute the butter with oil?

Butter adds a rich flavor, but you can substitute it with an equal amount of neutral oil if needed. Note the texture may change slightly.

→ What type of bananas work best for this treat?

Overripe bananas with dark spots are best as they are sweeter and provide more flavor to the bars.

→ Can I double the recipe for a larger batch?

Yes, double the ingredients and bake in a 9x13-inch pan. Adjust baking time as needed, checking for doneness with a toothpick.