Chocolate Chip Banana Bars

Course: Dessert, Snack

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: bars

Calories: 371kcal

Author: Becky Hardin

These chocolate chip banana bars are super easy to make and perfect to serve as a snack or dessert. All of the flavor of your favorite banana cake in bar form!

Print Recipe

Equipment

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
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
1½ cups mini chocolate chips 266 grams, divided

Instructions

Preheat oven to 350°F. Grease a 9x13-inch baking pan with nonstick spray. Set aside.
In a large bowl, with a whisk or hand mixer, beat the butter, sugar, and eggs together.
½ cup unsalted butter, 1 cup granulated sugar, 2 large eggs
Add the banana, buttermilk, and vanilla and mix well.
3 bananas, ¾ cup buttermilk, 2 teaspoons pure vanilla extract
Stir in the flour, baking powder, baking soda, and salt.
2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt
Fold in 1¼ cups of the chocolate chips.
1½ cups mini chocolate chips
Pour the batter into the prepared pan.
Sprinkle the remaining chocolate chips over the top.
Bake for 30 minutes, or until a toothpick comes out clean.
Allow to cool completely in the pan before cutting into squares.

Video

Notes

The more ripe your bananas are the sweeter and more banana flavored these bars will be.
If you don’t have buttermilk on hand, you can add a tablespoon of lemon juice to ¾ cup of milk. The acid in the lemon juice ferments the milk and acts as a raising agent.
Don't overmix the batter, the dry ingredients should be just combined.
Let the cake cool completely before cutting into bars.

Storage: Store chocolate chip banana bars 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.

Nutrition