Chocolate Chip Banana Bars Recipe

Introduction

Chocolate chip banana bars are moist and tender with a thick, chewy blondie-like texture, filled with sweet chocolate chips. These buttery bars are quick and easy to make, offering a delightful alternative to traditional banana bread.

Ingredients

• ½ cup (113 g) unsalted butter
• 1 cup (120 g) all purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup (150 g) light brown sugar
• 1 large egg, room temperature
• 1 cup mashed bananas (about 2 medium bananas)
• 2 teaspoons (10 ml) vanilla extract
• ¾ cup (128 g) mini chocolate chips, divided

Instructions

1. Step 1: Preheat the oven to 350°F (177°C). Line an 8×8 inch (20 cm) pan with parchment paper along the bottom and two sides.
2. Step 2: Place the butter in a microwave-safe bowl. Melt in the microwave for 1 minute, stir, and heat an additional 15 seconds if needed. Let the melted butter cool for 10–15 minutes until warm but not hot.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, and salt until well combined.
4. Step 4: In a large mixing bowl, whisk the cooled butter with the light brown sugar until combined. Add the egg, mashed bananas, and vanilla extract, whisking until smooth. The mixture may look slightly curdled—that’s normal.
5. Step 5: Gradually stir the dry ingredients into the wet mixture in about two parts, mixing until just combined. Fold in most of the mini chocolate chips, reserving some for topping.
6. Step 6: Pour and smooth the batter evenly into the prepared pan using a spatula. Sprinkle the reserved mini chocolate chips on top.
7. Step 7: Bake for 30–35 minutes, or until the edges are firm and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Step 8: Allow the bars to cool completely in the pan. Use the parchment paper to lift them out, then slice and enjoy.

Tips & Variations

• Use fully ripened bananas with brown spots for best flavor and natural sweetness.
• Substitute a 1:1 gluten-free flour blend or oat flour to make this recipe gluten-free.
• Add ½ to 1 cup of chopped nuts like pecans, walnuts, or hazelnuts for extra texture.
• Replace light brown sugar with maple sugar to make the bars refined sugar-free.
• Double the recipe and bake in a 9×13 pan for a larger batch, increasing baking time by about 5 minutes.

Storage

Store banana chocolate chip bars in an airtight container at room temperature for up to 3–4 days. For longer storage, refrigerate for up to a week or freeze for up to one month. When freezing, ensure bars are fully cooled, place in a ziplock bag, and thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking soda instead of baking powder?

Yes, you can substitute ½ teaspoon baking powder with ¼ teaspoon baking soda. The texture will differ slightly but the bars will still be delicious.

Can I make these bars without eggs?

This recipe hasn’t been tested without eggs, so it is recommended to use an egg to ensure proper texture and structure.

Chocolate Chip Banana Bars Recipe

Print Recipe

★★★★★

4.9 from 80 reviews

These Chocolate Chip Banana Bars are moist, tender, and have a thick, chewy blondie-like texture filled with sweet chocolate chips. They are a quick and easy alternative to traditional banana bread, combining the rich flavors of ripe bananas, light brown sugar, and semi-sweet chocolate chips into buttery bars perfect for any occasion.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 9–12 bars 1x
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (120 g) all purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt

Wet Ingredients

• ½ cup (113 g) unsalted butter, melted and cooled
• ¾ cup (150 g) light brown sugar
• 1 large egg, room temperature
• 1 cup mashed bananas (about 2 medium ripe bananas)
• 2 teaspoons (10 ml) vanilla extract

Mix-ins

• ¾ cup (128 g) mini semi-sweet chocolate chips, divided

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8×8-inch (20 cm) metal pan with parchment paper on the bottom and two sides to make removal easier after baking.
2. Melt Butter: Place the butter in a microwave-safe bowl and melt it for 1 minute. Stir and heat for an additional 15 seconds if necessary. Let the melted butter cool to warm but not hot, about 10–15 minutes.
3. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
4. Combine Wet Ingredients: In a large bowl, whisk the cooled melted butter with the light brown sugar until well combined. Add the egg, mashed bananas, and vanilla extract, whisking until smooth and fully incorporated. The batter may appear curdled at this stage, which is normal.
5. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture in about two additions, gently folding or stirring until just combined, being careful not to overmix.
6. Fold in Chocolate Chips: Fold in most of the mini chocolate chips, reserving some to sprinkle on top before baking.
7. Transfer Batter and Top: Smooth the batter evenly into the prepared pan using a flexible spatula. Sprinkle the reserved chocolate chips evenly on top of the batter.
8. Bake: Bake in the preheated oven for 30–35 minutes, or until the edges are firm, golden brown, and have slightly pulled away from the pan. A toothpick inserted in the center should come out clean or with a few moist crumbs.
9. Cool and Serve: Let the bars cool completely in the pan on a cooling rack. Use the parchment paper edges to gently lift the bars out of the pan. Slice and enjoy!

Notes

• Store the bars in an airtight container at room temperature for 3-4 days, or refrigerate for up to one week.
• For longer storage, freeze the bars completely cooled in a ziplock bag for up to one month.
• Thaw frozen bars at room temperature before serving for best texture and flavor.
• To make a larger batch for a crowd, double the recipe and bake in a 9×13 inch pan, extending baking time by about 5 minutes.
• Substitutions: Use 1:1 gluten-free flour instead of all-purpose flour, replace baking powder with ¼ teaspoon baking soda, and experiment with vegan butter for a dairy-free option.
• Mix-ins like ½ to 1 cup of chopped nuts (pecans, walnuts, hazelnuts) can be added for extra texture and flavor.

Keywords: banana bars, chocolate chip bars, banana blondies, quick banana dessert, easy baking recipe, chocolate chip banana bars, moist banana bars