Easy Chocolate Chip Banana Bars with Moist Blondie Texture

These banana chocolate chip bars bake in an eight-inch pan and have a soft, blondie-like crumb.

Ingredients

Measure the ingredients below before you begin. Optional additions are marked in the list.

Preheat the oven to 350 F (177 C). Line an 8×8 (20 cm) pan with parchment paper along the bottom and two sides.
Place the butter in a microwave-safe bowl. Microwave for one minute to melt it. If needed, heat again for 15 seconds after stirring. Cool the melted butter for 10-15 minutes or until warm, but not hot. Set aside.
In another mixing bowl, whisk the flour, baking powder, and salt together until well combined.
In a large mixing bowl, whisk the cooled butter with the light brown sugar until well combined. Mix in the egg, mashed bananas, and vanilla extract until smooth and well mixed. The mixture might look slightly curdled, which is fine; it will smooth out once the dry ingredients are added.
Stir about half of the dry ingredients into the wet mixture until just combined. Add the mini chocolate chips and mix them in. Set aside some chocolate chips to sprinkle on top before baking.
Smooth the banana batter into the prepared pan. Use a flexible spatula to spread the batter evenly. If desired, sprinkle the reserved mini chocolate chips on top.
Bake for about 30-35 minutes or until the sides of the bars are firm and the center is baked through. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Cool the banana chocolate bars completely in the pan to room temperature on a cooling rack. Once cooled, use the excess parchment paper to gently lift the dessert from the pan, slice, and enjoy!

Use ripe banana and cool the bars completely in the pan before cutting clean squares.

These banana chocolate chip bars bake in an eight-inch pan and have a soft, blondie-like crumb. Makes 12 servings.

Preheat the oven to 350 F (177 C). Line an 8×8 (20 cm) pan with parchment paper along the bottom and two sides.
Place the butter in a microwave-safe bowl. Microwave for one minute to melt it. If needed, heat again for 15 seconds after stirring. Cool the melted butter for 10-15 minutes or until warm, but not hot. Set aside.
In another mixing bowl, whisk the flour, baking powder, and salt together until well combined.
In a large mixing bowl, whisk the cooled butter with the light brown sugar until well combined. Mix in the egg, mashed bananas, and vanilla extract until smooth and well mixed. The mixture might look slightly curdled, which is fine; it will smooth out once the dry ingredients are added.
Stir about half of the dry ingredients into the wet mixture until just combined. Add the mini chocolate chips and mix them in. Set aside some chocolate chips to sprinkle on top before baking.
Smooth the banana batter into the prepared pan. Use a flexible spatula to spread the batter evenly. If desired, sprinkle the reserved mini chocolate chips on top.
Bake for about 30-35 minutes or until the sides of the bars are firm and the center is baked through. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Cool the banana chocolate bars completely in the pan to room temperature on a cooling rack. Once cooled, use the excess parchment paper to gently lift the dessert from the pan, slice, and enjoy!

Use ripe banana and cool the bars completely in the pan before cutting clean squares.