Chocolate Chip Banana Bars (modified from Gimme Delicious)
Preheat the oven to 350°F / 175°C. Line an 8×8-inch baking dish with parchment paper and spray with cooking spray. Set aside.
In a large bowl or the bowl of a stand mixer, cream together 1/2 cup unsalted butter and 1 cup brown sugar with a stand mixer or hand mixer. Mix on a medium-high speed for about 2 minutes, until the mixture becomes lighter in color. You can also make this batter by hand with a whisk, but the butter will need to be quite soft.
Add in 1 large egg, 1 1/2 tsp vanilla extract, and 1/2 tsp fine salt. Mix on a medium-low speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
Mix in 1 cup of all-purpose flour and mix on low until just combined.
Fold 1 cup mashed banana into the batter until they’re fully incorporated.
Then fold in 3/4 cup mini chocolate chips or chopped chocolate chips, saving a few to sprinkle on top of the batter before they’re baked.
Pour the batter into the prepared pan and sprinkle a few additional bits of chocolate on top of the batter.
Bake for 33-37 minutes, until the edges are golden brown, and the center is baked through. Rotate the pan halfway through to help the bars bake evenly.
Remove the pan from the oven and let it cool on a wire rack. Let the bars fully cool in the pan. Once cool, gently remove the bars from the pan and cut into 16 squares using a sharp, warm knife. Wipe the blade after each cut with a paper towel to get nice, clean cuts.
These bars can sit at room temperature for a few days or be covered with plastic wrap or stored in an airtight container in the fridge for up to a week.
Notes
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