Description
These Banana Chocolate Chip Bars are a moist and flavorful treat perfect for any occasion. Made with overripe bananas, a blend of sugars, and mini chocolate chips, they offer a sweet, tender crumb topped with a luscious brandied brown butter frosting and garnished with extra chocolate chips. Easy to prepare and baked to perfection, these bars are a crowd-pleaser that you can enjoy warm or chilled.
Ingredients
Banana Chocolate Chip Bars
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/3 cup dark brown sugar, packed
- 1½ tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 3 overripe bananas, mashed (~1 cup)
- 2 large eggs
- 1/3 cup vegetable oil
- 2 cups all-purpose flour
- 1 cup mini chocolate chips
- 1 tsp vanilla bean paste
Brandied Brown Butter Frosting
- 1/3 cup unsalted butter
- 2 cups powdered sugar, sifted
- 1 Tbsp milk (plus splash as needed)
- 1 tsp vanilla bean paste
- 1/3 cup mini chocolate chips for garnishing
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan with non-stick baking spray. Set aside.
- Cream butter and sugars: Using a stand mixer fitted with the wire whip attachment, beat the softened butter for 30 seconds. Add granulated sugar and dark brown sugar, then beat until fully combined and smooth.
- Add dry ingredients: Mix in baking powder, baking soda, cinnamon, and salt. Beat until the mixture is combined, scraping the bowl sides occasionally to ensure even mixing.
- Add wet ingredients: Beat in the eggs, mashed bananas, vegetable oil, and vanilla bean paste until the batter is smooth and blended.
- Fold in flour and chocolate chips: Turn off the mixer and gently fold in the all-purpose flour and mini chocolate chips using a spatula until just combined, being careful not to overmix.
- Pour into baking dish: Pour the batter into the prepared baking pan and spread evenly to the edges.
- Bake: Bake for 23-25 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. The tops will look golden. Remove from oven and allow bars to cool completely.
- Make brandied brown butter frosting: In a light-colored saucepan, melt the butter over medium heat, stirring continuously. Reduce heat to low as it melts fully, then watch as it foams, simmers, and turns a nutty golden brown with an aromatic smell. Immediately remove from heat and pour into a heat-proof bowl to stop cooking.
- Prepare frosting: Whisk in sifted powdered sugar, milk, and vanilla bean paste until smooth. Add a small splash more milk if needed to achieve a spreadable consistency.
- Frost bars: Spread the frosting evenly over the cooled banana bars.
- Garnish with chocolate chips: Sprinkle additional mini chocolate chips on top, gently pressing them into the frosting to adhere.
- Serve and enjoy: Cut into bars and enjoy chilled or at room temperature. These bars are especially delightful cold!
Notes
- Use very ripe bananas for best flavor and moisture.
- Do not overbake the bars; a few crumbs on the toothpick are ideal for moist texture.
- For a stronger brandy flavor in the frosting, you can add a teaspoon of brandy if desired.
- Bars keep well refrigerated and can be eaten cold or warmed slightly.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
