Description
These Chocolate Chip Banana Bars are a delightful, moist treat combining ripe bananas and sweet chocolate chips for a perfect balance of flavors. Easy to make, they are baked to golden perfection with a tender crumb and gooey chocolate throughout, ideal for a snack or dessert.
Ingredients
Scale
Wet 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)
Dry Ingredients
- 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)
Add-ins
- 1½ cups mini chocolate chips (266 grams, divided)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray and set it aside for later.
- 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, buttermilk, and vanilla: Stir in the mashed bananas, buttermilk, and pure vanilla extract. Mix until all wet ingredients are fully incorporated.
- Combine dry ingredients: Gradually add the all-purpose flour, baking powder, baking soda, and kosher salt to the wet mixture. Stir gently until just combined and no dry streaks remain.
- Fold in chocolate chips: Fold in 1¼ cups of the mini chocolate chips evenly into the batter to distribute pockets of melted chocolate.
- Pour batter into pan: Transfer the batter into the prepared 9×13-inch baking pan, spreading it out evenly using a spatula.
- Top with remaining chocolate chips: Sprinkle the remaining ¼ cup of mini chocolate chips evenly over the top of the batter for a decorative and extra chocolatey finish.
- Bake: Place the pan in the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool and serve: Allow the bars to cool completely in the pan on a wire rack before slicing into 12 squares and serving.
Notes
- Use ripe bananas with plenty of brown spots for maximum sweetness and moisture.
- Room temperature eggs and buttermilk help create a smooth batter and even texture.
- For a dairy-free version, substitute butter with coconut oil and buttermilk with a plant-based milk mixed with a little lemon juice.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- These bars freeze well. Wrap tightly and freeze for up to 3 months. Thaw before serving.
- Mini chocolate chips ensure even distribution throughout the bars and melt beautifully during baking.
