Let Me Tell You About These Banana Chocolate Chip Bars…
I’m not gonna lie, I first made Banana Chocolate Chip Bars because, well, there were three sad, spotty bananas staring at me from the counter (you know that look they get), and I didn't feel like making another loaf of banana bread. My youngest actually declared these 'a million times better than muffins' the first time I made 'em; high praise considering he’s usually just here for the chocolate chips. Plus, they come together so fast you could probably make them while you're half-watching that show you pretend you don't like. Anyway, if you’re looking for something in between banana bread and a cookie, this is it. Oh, and if you’re wondering, yes, I did once try to make these with plantains—let's just say... don't.
Why These Bars Are Always a Hit at My Place
I make these when I want something sweet but don't have the energy for fancy baking (or for getting out the mixer that weighs as much as a toddler, honestly). My family goes a bit wild for them because they’re soft, chocolatey, and, I mean, it’s basically breakfast if you call it a 'bar,' right? Sometimes I make a double batch, thinking they’ll last for the week, but then—poof—they’re gone by Tuesday. Oh, and if you’re worried about the bananas being too ripe, that’s the secret—just trust me, even if they look a little… questionable, it all works out.
What You’ll Need (But Feel Free to Wing It)
- 3 ripe bananas (really ripe is good—mushy is fine; my sister swears frozen and thawed work too, but I think it makes them a bit gummier)
- ½ cup melted butter (sometimes I go half butter, half coconut oil when I'm feeling fancy, or just whatever’s in the fridge)
- ¾ cup brown sugar (I’ve used white sugar in a pinch—no one noticed, but brown gives that caramel-y thing)
- 1 large egg (or ¼ cup unsweetened applesauce if you’re out, though it’s a bit less rich)
- 1 teaspoon vanilla extract (my grandma always insisted on the real stuff, but you do you)
- 1 cup all-purpose flour (have used half whole wheat; honestly, you can’t taste the difference, but the bars are a bit thicker)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips (dark, milk, mini, or whatever’s left in the bag, really)
How I Actually Make Banana Chocolate Chip Bars
- Preheat your oven to 350°F (180°C)—well, I do this first if I remember. Grease an 8x8-inch pan. Or line it with parchment so you don't have to scrub later. Up to you.
- Mash the bananas in a big bowl. I just use a fork, but on days when I’ve already had my coffee, sometimes I use a potato masher for fun. Don’t stress about lumps.
- Pour in the melted butter. Stir it up, then add the sugar, egg, and vanilla. Mix until it’s kind of smooth. This is where I usually sneak a taste (because, banana + brown sugar = yum).
- Sprinkle the flour, baking soda, and salt right over the mix. I know you’re supposed to whisk those together separately, but honestly, I just do it on top. Mix gently. Don’t overdo it or the bars get a little tough.
- Fold in the chocolate chips. If you eat a few, I won’t judge.
- Spread the batter in your prepared pan. It’s thick—sometimes you have to nudge it into the corners. Don’t worry if it looks weird right now—it always bakes up fine.
- Bake for 25–30 minutes, until the top is set and a toothpick comes out with a crumb or two (but a bit gooey is good in my book). My oven is a bit moody, so keep an eye from 23 minutes onward.
- Let them cool if you can wait, but I usually cave after 10 minutes and end up with molten chocolate on my fingers. All part of the charm.
Little Notes I’ve Learned the Hard Way
- If you use cold butter, it won’t mix right and you’ll be chasing lumps around the bowl. Ask me how I know.
- Bananas that have gone practically black make the best bars. I resisted this for ages. Now I just chuck 'em in the freezer until I’m ready.
- Once I tried doubling the chocolate chips and it was... too much. (I didn’t think it was possible, but here we are.)
Oh, And I’ve Tried These Variations…
- Peanut butter swirl: Dropped dollops on top and swirled with a knife—so good (especially for breakfast, no joke).
- Walnuts or pecans mixed in: My husband loves this, but the kids claim it's “ruining dessert with salad.”
- Once I tried subbing almond flour. It got weirdly dense—like, brick-dense—so maybe skip that.
But What If I Don’t Have…?
No mixer? No problem. I do the whole thing with a fork and a spoon. If you don’t have a square pan, use a round one—call it a cake and no one will argue. Oh, and a baking dish lined with foil works if you’re out of parchment paper, but a bit of extra butter on the foil saves a lot of cleanup later (trust me on this one).
How I Store ‘Em (But They Never Last Long)
I keep mine in an airtight container on the counter—well, when they last more than a day, which is rare in my house. They’re decent in the fridge for up to 4 days, and, fun fact, they taste even better (I think) the next day. If you want to freeze them, wrap tightly; they thaw in about an hour. I read somewhere here about storing bars and it’s pretty much spot-on.
How We Eat Them (Feel Free to Do Your Own Thing)
Honestly, warm with a scoop of vanilla ice cream is unbeatable. Or, I sometimes pack one in school lunchboxes—just cut 'em small. When my cousin comes over, she dunks hers in coffee. Not my thing, but hey, you do you. Oh, and my neighbor serves them with yogurt for breakfast, which feels a bit like cheating, but it’s delicious.
Things I’ve Learned…The Hard Way
- I once rushed the cooling step and tried to cut the bars while they were too hot; they turned into a gooey pile. Still tasty, but not exactly photogenic.
- Letting the bars cool completely before slicing gives you neat squares. Actually, I find it works better if you run a knife under hot water first—random tip from a friend that actually works.
FAQ—Because I Get Asked These (A Lot!)
- Can I use less sugar? Yeah, probably! I’ve gone down to ½ cup and it’s still tasty, especially if the bananas are super ripe.
- Can I make these gluten-free? I haven’t tried myself, but a couple mates swear by using this flour blend—they say it’s a pretty even swap.
- Can I double the recipe? Yup, just use a 9x13 pan (and add a few extra minutes to the bake time). Sometimes the middle takes forever to set, so maybe cover with foil halfway if it starts to over-brown.
- Why are my bars gummy? Oh, I’ve done this—usually it’s underbaking or too much banana. Try baking a little longer next time. Or maybe just embrace the goo?
- What’s the best chocolate chip? Honestly, whatever’s in the cupboard. If you want to get fancy, these ones are top rated, but I just use whatever’s on sale.
So there you have it. Banana Chocolate Chip Bars, from my kitchen (and slightly messy brain) to yours. If you give these a go, let me know what weird ingredient swaps you’ve tried—I’m always up for a happy accident. And if someone tells you there’s a wrong way to make these, just nod and smile. They’ll come around after a bite. Cheers!
Ingredients
- 2 ripe bananas, mashed
- ½ cup unsalted butter, melted
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chocolate chips
Instructions
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1Preheat the oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper.
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2In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
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3Add the mashed bananas, egg, and vanilla extract. Mix until well combined.
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4Stir in the flour, baking soda, and salt until just combined. Fold in the chocolate chips.
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5Spread the batter evenly into the prepared pan. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
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6Allow to cool completely in the pan before cutting into bars and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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