Chocolate Chip Banana Bars (Print Version)
Tender banana bars packed with chocolate chips—easy to bake for dessert or an afternoon treat.
# Ingredients:
→ Wet Ingredients
01 -
113 grams unsalted butter, melted
02 -
200 grams granulated sugar
03 -
100 grams eggs, room temperature (2 large eggs)
04 -
3 bananas, mashed
05 -
170 grams buttermilk, room temperature
06 -
8 grams pure vanilla extract (2 teaspoons)
→ Dry Ingredients
07 -
240 grams all-purpose flour
08 -
8 grams baking powder (2 teaspoons)
09 -
6 grams baking soda (1 teaspoon)
10 -
3 grams kosher salt (1 teaspoon)
11 -
266 grams mini chocolate chips, divided (1½ cups)
# Steps:
01 -
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan with nonstick spray and set aside.
02 -
In a large bowl, using a whisk or hand mixer, beat the melted butter, granulated sugar, and eggs until well combined.
03 -
Incorporate the mashed bananas, buttermilk, and vanilla extract into the wet mixture and mix until smooth.
04 -
Stir in the flour, baking powder, baking soda, and salt until just combined. Avoid overmixing.
05 -
Gently fold in 1¼ cups of mini chocolate chips, reserving the remainder for topping.
06 -
Pour the batter into the prepared pan and sprinkle the remaining chocolate chips evenly over the top. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
07 -
Allow the bars to cool completely in the pan before slicing into squares and serving.
# Notes and Tips:
01 -
The riper the bananas, the sweeter and more flavorful the bars will be.
02 -
If buttermilk is unavailable, substitute by adding 1 tablespoon of lemon juice to ¾ cup of milk and letting it sit for a few minutes.
03 -
Do not overmix the batter to ensure a tender texture.
04 -
Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.