Chocolate Banana Bars (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
½ teaspoon salt
02 -
1 cup (120 g) all-purpose flour
03 -
½ teaspoon baking powder
→ Wet Ingredients
04 -
2 teaspoons (10 ml) vanilla extract
05 -
1 large egg, room temperature
06 -
¾ cup (150 g) light brown sugar
07 -
1 cup mashed bananas (about 2 medium bananas)
08 -
½ cup (113 g) unsalted butter
→ Add-ins
09 -
¾ cup (128 g) mini chocolate chips, divided
# Instructions:
01 -
Set your oven to 350°F (177°C). Put a piece of parchment paper into an 8x8 (20 cm) pan, letting it cover the bottom and spill over two sides.
02 -
Pop the butter into a bowl that’s safe for the microwave. Heat for a minute, stir, and if needed, warm for 15 seconds more. Give it 10-15 minutes to reach a warm (not hot) temperature.
03 -
Take a bowl and whisk together the flour, salt, and baking powder until it all looks even.
04 -
In a separate big bowl, whisk the slightly cooled butter with the light brown sugar until combined. Add the egg, mashed bananas, and vanilla, and mix until smooth. If it looks a little lumpy, that's totally fine.
05 -
Pour the dry mix into the bowl with the wet mixture slowly, stirring just until it comes together. Fold in ½ cup of those mini chocolate chips, saving the rest for later.
06 -
Spread the batter evenly into the lined pan. Sprinkle the rest of the chocolate chips over the top. Bake it for 30-35 minutes, or until a toothpick poked in the center comes out mostly clean or with a few crumbs.
07 -
Let the bars cool down in the pan at room temp. Once cool, grab the parchment to lift it out, slice into squares, and they’re ready to eat.
# Notes:
01 -
Keep them in a sealed container at room temp for 3-4 days. Refrigerate if you need to store them for up to a week, or freeze them for about a month.