Description
Deliciously moist and tender Chocolate Chip Banana Bars combine ripe bananas with melty chocolate chips for a perfect sweet treat. These bars are easy to make and bake into a comforting dessert or snack, delivering a delightful blend of banana flavor and chocolate in every bite.
Ingredients
Main Ingredients
- ½ cup unsalted butter (113 grams, melted, 1 stick)
- 1 cup granulated sugar (200 grams)
- 2 large eggs (100 grams, room temperature)
- 3 bananas (mashed)
- ¾ cup buttermilk (170 grams, room temperature)
- 2 teaspoons pure vanilla extract (8 grams)
- 2 cups all-purpose flour (240 grams)
- 2 teaspoons baking powder (8 grams)
- 1 teaspoon baking soda (6 grams)
- 1 teaspoon kosher salt (3 grams)
- 1½ cups mini chocolate chips (266 grams, divided)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with nonstick spray to prevent sticking and ensure easy removal of the bars.
- Mix Wet Ingredients: In a large bowl, use a whisk or hand mixer to beat together the melted butter, granulated sugar, and eggs until smooth and well combined.
- Add Banana and Flavorings: Stir in the mashed bananas, buttermilk, and vanilla extract into the wet ingredients until fully incorporated, creating a flavorful batter base.
- Combine Dry Ingredients: In the same bowl, gently fold in the all-purpose flour, baking powder, baking soda, and kosher salt. Mix just until combined to avoid overworking the batter.
- Incorporate Chocolate Chips: Fold in 1¼ cups of the mini chocolate chips, ensuring they’re evenly distributed throughout the batter without overmixing.
- Fill Pan with Batter: Pour the batter into the previously greased baking pan, spreading it out evenly with a spatula for uniform thickness.
- Add Topping: Sprinkle the remaining ¼ cup of mini chocolate chips evenly over the top of the batter for a lovely chocolatey crust.
- Bake: Place the pan in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
- Cool Completely: Remove the pan from the oven and allow the bars to cool fully in the pan on a wire rack. This prevents them from falling apart when cutting.
- Serve: Once cooled, cut the bars into 12 squares and serve as a delicious snack or dessert.
Notes
- Use ripe bananas for maximum sweetness and moisture in the bars.
- Melted butter helps create a tender texture but can be substituted with oil for a slight variation.
- Buttermilk can be replaced with milk mixed with a teaspoon of lemon juice or vinegar if unavailable.
- Do not overmix the batter once the flour is added to keep the bars soft.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
