Chocolate chip banana bars are moist, chewy, and buttery bars with a texture similar to blondies. Filled with sweet chocolate chips, these banana bars are an easy twist on classic banana bread and make for the perfect snack or dessert. With simple ingredients and minimal prep, they’re ideal for busy days when you’re craving something sweet and comforting.
Why You’ll Love This Recipe
1. Simple Pantry Ingredients
You don’t need anything fancy—just basic kitchen staples like flour, bananas, chocolate chips, and butter to whip up these delicious bars.
2. A Fun Twist on Banana Bread
If you love banana bread, these bars will be your new go-to treat. They combine the rich flavor of banana bread with the chewy texture of blondies.
Ingredients for Chocolate Chip Banana Bars
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 bananas)
- 2 teaspoons (10 ml) vanilla extract
Mix-ins:
- ¾ cup (128 g) mini chocolate chips, divided
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (177°C). Line an 8×8-inch (20 cm) baking pan with parchment paper, leaving some overhang on two sides to make it easy to lift the bars out later.
2. Melt the Butter
In a microwave-safe bowl, melt the butter for about 1 minute. Stir and let it cool for 10-15 minutes until warm but not hot.
3. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
4. Combine Wet Ingredients
In a large mixing bowl, whisk the cooled butter and brown sugar until smooth. Add the egg, mashed bananas, and vanilla extract, whisking until well mixed. Don’t worry if the mixture looks a bit curdled—it will smooth out once the dry ingredients are added.
5. Combine Wet and Dry Ingredients
Gradually stir the dry ingredients into the wet mixture in two batches. Mix until just combined—avoid overmixing. Gently fold in most of the mini chocolate chips, reserving a handful for topping.
6. Spread the Batter and Add Toppings
Pour the banana batter into the prepared pan and use a spatula to spread it evenly. Sprinkle the reserved mini chocolate chips on top for extra sweetness.
7. Bake
Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool and Slice
Let the bars cool in the pan to room temperature. Once fully cooled, lift them out using the parchment paper overhang, slice into squares, and enjoy!
Storage and Freezing
- Room Temperature: Store the banana bars in an airtight container at room temperature for up to 3-4 days.
- Refrigeration: For longer storage, refrigerate the bars for up to 1 week.
- Freezing: Freeze the bars in an airtight container for up to 1 month. Thaw them at room temperature before serving.
Tips for the Best Chocolate Chip Banana Bars
- Use ripe bananas: Overripe bananas with brown spots provide natural sweetness and flavor.
- Don’t overmix the batter: Overmixing can lead to dense bars. Mix until just combined for the best texture.
- Let the butter cool: Ensure the melted butter is warm, not hot, to avoid scrambling the egg when mixing.
Serving Suggestions
- Plain: These bars are delicious on their own!
- With Ice Cream: Serve warm banana bars with a scoop of vanilla ice cream for an indulgent treat.
- Drizzle: Add a drizzle of melted chocolate or caramel sauce for an extra touch of sweetness.
Chocolate chip banana bars are an easy, crowd-pleasing dessert that combines the best of banana bread and blondies. Their moist, tender texture and rich banana flavor make them a great option for any time of day, whether as a snack, dessert, or even a breakfast treat. With minimal effort and simple ingredients, they’re sure to become a staple in your baking routine!
FAQ Section
Q: Can I use regular chocolate chips instead of mini chocolate chips?
A: Yes! Regular chocolate chips work just as well, but mini chips distribute more evenly throughout the bars.
Q: Can I substitute the butter with oil?
A: Yes, you can use vegetable oil or melted coconut oil instead of butter. However, butter adds a richer flavor.
Q: What type of bananas should I use?
A: Overripe bananas with brown spots are ideal for this recipe because they provide extra moisture and sweetness.
Q: How do I know when the banana bars are done baking?
A: The sides should be firm, and a toothpick inserted into the center should come out clean or with a few moist crumbs.
Q: Can I freeze chocolate chip banana bars?
A: Absolutely! Store them in an airtight container and freeze for up to 1 month. Thaw at room temperature before enjoying.
Q: Can I add nuts or other mix-ins?
A: Yes! Chopped walnuts, pecans, or even shredded coconut would be delicious additions to these bars.