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These melt-in-your-mouth banana chocolate treat bars turn those spotty bananas into something way beyond regular banana bread. They've got this amazing texture that's right between a chewy blondie and a soft cake, making super moist squares packed with gooey chocolate chips that never last long in my house.
I stumbled on this gem while experimenting during lockdown baking sessions and now it's my favorite thing to make when bananas turn brown. These days my family actually lets bananas get spotty on purpose just so I'll bake these treats instead of standard banana bread.
Ingredients
- Unsalted butter: Adds richness and keeps everything moist throughout
- Light brown sugar: Brings lovely caramel undertones that work well with banana
- Ripe bananas: Give natural sweetness and that unmistakable banana flavor
- Mini chocolate chips: Spread through the whole batch so there's chocolate everywhere
- Vanilla extract: Boosts both the banana and chocolate tastes
- All purpose flour: Creates the framework while keeping things soft
- Baking powder: Adds just enough rise without making them too fluffy
- Salt: Cuts the sweetness and makes all the flavors pop
Simple Preparation Steps
- Get Your Pan Ready:
- Put parchment paper in an 8×8 metal pan with extra hanging over two sides for easy lifting later. Heat your oven to 350°F so it's hot enough when you're done mixing.
- Melt Your Butter:
- Put butter in microwave for about a minute until fully melted. Let it sit for 10-15 minutes until it's warm not hot. This waiting step stops the egg from cooking when mixed in.
- Combine Dry Stuff:
- Stir together flour, baking powder, and salt in another bowl. This makes sure the rising agent gets everywhere in your batter.
- Mix Wet Ingredients:
- Stir the cooled melted butter with brown sugar until it thickens a bit. Add your egg, mushed bananas, and vanilla, mixing until blended. Don't worry if it looks a little lumpy now.
- Make Your Batter:
- Fold the flour mixture into the banana mixture just until combined, without overdoing it. Mix in most of the mini chocolate chips, saving some for the top.
- Bake Them Up:
- Spread batter evenly in your pan, smoothing the top flat. Sprinkle leftover chocolate chips on top. Bake for 30-35 minutes until edges look set and a toothpick stuck in the middle comes out mostly clean.
- Let Them Rest:
- Let the whole thing cool completely in the pan before using the parchment paper to lift it out. Cut into squares after fully cooled for nice clean edges.
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Going with mini chocolate chips really makes these bars special. They're better than regular chips because they spread all through the batter, so you get a bit of chocolate in every single bite without drowning out the banana taste. My little girl calls them her "happy squares" because they always cheer her up after school.
Choosing the Right Bananas
You'll want bananas with lots of brown spots or ones that have turned completely brown for this recipe. These super ripe ones are sweeter and have a stronger banana flavor that really comes through in your bars. If your bananas aren't quite ready, you can speed things up by keeping them in a paper bag with an apple or by putting them in the oven at 300°F for about 15 minutes until the skins blacken.
Prep Them Early
Funny enough, these banana chocolate chip squares taste even better the next day after all the flavors have settled together. You can make a batch up to three days before you need them and just keep them in an airtight container. If you want to keep them longer, stick them in the fridge for up to a week or wrap pieces individually and freeze them for a month. Just let frozen ones sit out for about an hour before eating.
Mix It Up Your Way
Though they're fantastic as is, you can totally play around with this flexible recipe. Try throwing in 1/2 cup of chopped walnuts or pecans for some crunch, switch milk chocolate chips for dark ones, or add 1/2 teaspoon of cinnamon for extra warmth. For something different, mix in 1/3 cup of toasted coconut. The basic recipe stays yummy while you make it your own.
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Frequently Asked Questions
- → What’s the best way to store these bars?
Keep them in a sealed container on your counter for 3-4 days. If you need more time, store in the fridge for up to a week or freeze for a month.
- → Can I swap mini chocolate chips for regular ones?
Sure, you can use the larger chips, but the smaller ones mix in better and give every bite a great texture.
- → Can I replace butter with oil?
Yes, go ahead and use plain-tasting oil in place of butter. Just know the flavor will slightly change, and texture might be different.
- → Which bananas work the best?
The super ripe ones with all those brown spots are perfect. They’re sweeter and add strong banana flavor to the bars.
- → Can I double this for more servings?
Absolutely! Double everything and bake it in a 9x13-inch pan. You might need to bake a little longer, so check with a toothpick.