PREP TIME: 10 mins | COOK TIME: 32 mins | TOTAL TIME: 42 mins | YIELD: 16 bars
If you love chocolate chip banana bread, these bars taste just like it! Bite-sized pieces of our favorite bread. Healthy, super delicious, and incredibly easy to whip up!
Ingredients
1 large egg, room temperature (56 grams)
1/2 c. unsalted butter, room temperature (113 grams)
1 1/2 teaspoons vanilla extract (6ml)
1 c. light or dark brown sugar (200 grams)
1 c. all-purpose flour (125 grams)
1/2 teaspoon fine salt (3 grams)
3/4 c. chocolate chips, chopped (160 grams)
1 c. mashed overripe banana – about 2 medium bananas (230 grams)
How to make Chocolate Chip Banana Bars
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Using parchment paper or foil, line an 8 x 8-inch baking dish and grease it with cooking spray. Set aside.
Step 2: Cream half c. of unsalted butter and 1 c. brown sugar in a large bowl or the bowl of a stand mixer for about 2 minutes on medium speed until light in color.
Step 3: Into the mixer, add 1 1/2 tsp vanilla extract, 1/2 tsp salt, and 1 large egg. Mix on medium-low speed until blended, scraping the sides and bottom of the bowl using a rubber spatula.
Step 4: Add 1 c. of all-purpose flour and mix on low until just combined.
Step 5: Then, mix in 1 c. of mashed bananas on low speed until the big chunks of banana are gone.
Step 6: Next, fold in 3/4 c. of the mini chocolate chips or chopped chocolate chips.
Step 7: Into the prepared pan, transfer the batter and sprinkle with a couple of chocolate bits on top. Place in the preheated oven and bake for about 32 to 36 minutes or until the center is cooked and the edges are golden brown, rotating the pan halfway.
Step 8: Remove from the oven when done and allow the bar to cool completely, then slice into 16 small squares.
Step 9: Cover any leftovers in plastic wrap or keep them in an airtight container and store them in the fridge for up to 1 week.
Notes:
Feel free to make these chocolate chip banana bars ahead of time. Store them in the fridge for up to 1 week or freeze them for up to 1 month. Make sure to place parchment paper in between each layer to prevent the bars from sticking to each other.
If needed, you can easily double this recipe and bake the bars in a 13 x 18-inch (half-sized) sheet pan.
If using a glass baking pan, decrease the baking temperature by 25 degrees and bake these bars for about 5 minutes less.
Nutrition Facts:
Yield: 16, Serving Size: 1
Amount Per Serving: Calories 191, Total Fat 9g, Saturated Fat 5g, Trans Fat 0g, Unsaturated Fat 3g, Cholesterol 27mg, Sodium 82mg, Carbohydrates 28g, Fiber 1g, Sugar 19g, Protein 2g
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