Chocolate Banana Bars (Print Version)
# Ingredients:
→ Base Ingredients
01 -
120g plain flour
02 -
113g butter, unsalted, melted and slightly cooled
03 -
2 teaspoons (10ml) vanilla essence
04 -
150g brown sugar (light)
05 -
½ teaspoon salt
06 -
128g mini chocolate chips (save some for topping)
07 -
1 large egg, at room temperature
08 -
½ teaspoon baking powder
09 -
1 cup mashed bananas (2 medium-sized, ripe)
# Instructions:
01 -
Turn the oven on to 350°F (177°C) and let it come to temperature. Prep a square baking pan (20cm or 8×8 inches) by lining it with parchment. Leave the paper hanging over two sides to make it easy to lift out.
02 -
Microwave the butter in a safe dish for 1 minute. Stir it, then heat again for 15 seconds if needed. Let it cool—not too hot, just warm—for about 10-15 minutes.
03 -
Grab a bowl and toss in the flour, baking powder, and salt. Whisk it together until it all looks evenly combined.
04 -
In a larger bowl, mix the now-cooled butter with brown sugar until it looks blended. Stir in the egg, mashed bananas, and vanilla until it’s pretty smooth. If it looks a bit funky, no worries—that’s okay.
05 -
Working in two batches, gently fold the dry ingredients into the wet mixture. Don’t overdo it; just get it to combine. Stir in most of the chocolate chips, but put some aside for sprinkling on top.
06 -
Scoop the batter into your lined pan and spread it out evenly with a flexible spatula. Finish it off by sprinkling the leftover chocolate chips over the top.
07 -
Pop it into the oven and bake for 30-35 minutes. You’ll know it’s ready when the edges look firm and a toothpick in the center comes out mostly clean (a bit of crumb is fine!).
08 -
Let everything cool right in the pan. Once cooled, grab the sides of the parchment to lift it out. Chop it up into bars and enjoy!
# Notes:
01 -
Keep these in a sealed container at room temp for up to 3-4 days. Want them to last longer? Pop them in the fridge for a week or freeze them for up to a month.