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Chocolate Chip Banana Bars Recipe

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4.3 from 12 reviews

Deliciously moist and flavorful Chocolate Chip Banana Bars made with ripe bananas, warm cinnamon, and melty mini chocolate chips. Perfect as a sweet snack or dessert, these bars are easy to prepare and bake in just 35 minutes, yielding 12 servings of deliciousness.

Ingredients

Wet Ingredients

  • 1 1/2 cups mashed very ripe, darkly-speckled bananas (about 3 to 4 bananas)
  • 2 large eggs
  • 1/3 cup whole milk
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup packed light brown sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt

Other

  • 1 cup mini chocolate chips, divided (3/4 cup mixed into batter, 1/4 cup for topping)
  • Cooking spray for greasing the pan

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Line a 13×9-inch baking pan with parchment paper and lightly grease it with cooking spray to prevent sticking.
  2. Mix wet ingredients: In a medium bowl, whisk together the mashed bananas, eggs, whole milk, extra-virgin olive oil, and vanilla extract until smooth and well combined.
  3. Combine dry ingredients: In a separate large bowl, whisk together the all-purpose flour, packed light brown sugar, baking powder, ground cinnamon, and kosher salt.
  4. Combine wet and dry mixtures: Pour the wet ingredient mixture into the large bowl with the dry ingredients and stir gently just until all ingredients are combined. Avoid overmixing to keep the bars tender. Fold in 3/4 cup of the mini chocolate chips.
  5. Fill the pan and add topping: Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining 1/4 cup of mini chocolate chips evenly over the top for extra chocolatey goodness.
  6. Bake the bars: Place the pan in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and serve: Remove the bars from the oven and allow them to cool completely in the pan on a wire rack before slicing into 12 bars and serving.
  8. Kelly’s Note: For best results, use 3 to 4 very ripe bananas to yield the required 1 1/2 cups of mashed bananas, ensuring a naturally sweet and moist texture.

Notes

  • Use very ripe bananas with dark spots for maximum sweetness and flavor.
  • Do not overmix the batter or the bars may become tough.
  • Letting the bars cool fully before cutting ensures cleaner slices.
  • This recipe can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Substitute mini chocolate chips with dark chocolate or nuts for variation.

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