Moist Chocolate Chip Banana Bars (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
1/2 cup unsalted butter, room temperature (113g)
02 -
1 cup packed light or dark brown sugar (200g)
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1 large egg, room temperature (56g)
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1 1/2 tsp vanilla extract (6g)
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1/2 tsp fine salt (3g)
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1 cup all-purpose flour (125g)
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1 cup mashed overripe banana - about 2 large bananas (250g)
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3/4 cup chocolate chips, chopped (125g)
# Let's Cook!:
01 -
Preheat the oven to 350°F / 175°C. Line an 8x8-inch baking dish with parchment paper and spray with cooking spray. Set aside
02 -
In a large bowl or the bowl of a stand mixer, cream together butter and brown sugar with a stand mixer or hand mixer. Mix on a medium-high speed for about 2 minutes, until the mixture becomes lighter in color
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Add in egg, vanilla extract, and salt. Mix on a medium-low speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula
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Mix in all-purpose flour and mix on low until just combined
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Fold mashed banana into the batter until fully incorporated. Then fold in chocolate chips, saving a few to sprinkle on top of the batter before baking
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Pour the batter into the prepared pan and sprinkle additional bits of chocolate on top. Bake for 33-37 minutes, until the edges are golden brown, and the center is baked through. Rotate the pan halfway through
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Remove the pan from the oven and let it cool on a wire rack. Let the bars fully cool in the pan
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Once cool, gently remove the bars from the pan and cut into 16 squares using a sharp, warm knife. Wipe the blade after each cut with a paper towel to get clean cuts
# Cook's Notes:
01 -
Can be stored at room temperature for a few days
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Can be refrigerated for up to a week
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Can be frozen for up to a month
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Recipe can be doubled for a 9x13-inch pan