Banana Chocolate Chip Bars

These Banana Chocolate Chip Bars are a simple and delicious recipe using ripe bananas and store cupboard ingredients. Baked in 30 minutes, they make the perfect afternoon, easy snack to feed a crowd.

We've all had ripe bananas sitting on our countertop, gradually getting more spotty as the days pass. This Banana Chocolate Chip Bars recipe is the perfect go-to, easy-to-make recipe for those bananas.

It's fast become one of my favourites as it tastes just like your favourite banana bread recipe but with the texture of blondies. This recipe yields moist Banana Chocolate Chip Bars studded with dark chocolate and walnuts. The flavour profile is insane! Oh yeah, and like my Peanut Butter Chocolate Chip Bars, they're super easy to transport, perfect for potlucks and picnics.

Make sure to try out my Banana Chocolate Oatmeal Muffins, Banana Ricotta Pancakes and Merry Berry's Banana Bread Recipe - they'll all be sure to satisfy your banana-loving sweet tooth.

🧾 Ingredients Needed

The list of ingredients needed to make your soon-to-be favourite Banana Chocolate Bars (!) is filled with everyday items. However, below, I list some notes worth reading and any substitutions you can make.

• Bananas - I've used 2 large bananas to make 1 cup worth of mashed banana. Use as ripe bananas as you can, as the more over-rip, the sweeter they are, which intensifies the banana flavour in the bars.
• Butter - I recommend unsalted butter, or you can use salted- just omit the additional salt. Browning the butter adds an incredible nuttiness to the bars. This is optional but highly recommended! Check out my Guide to Brown Butter.
• Light brown sugar - substitute with brown sugar. The extra molasses adds moisture and a richer flavour.
• Walnuts and dark chocolate - I've included these two ingredients as they pair so beautifully with the banana flavour. It's a trilogy of flavours that ticks all the boxes in my book!

👩🏻‍🍳 How to Make

*Be sure to see the recipe card below for the full ingredients list & instructions!*

STEP 1. Brown the butter. Turn normal melted butter into a thing of nutty goodness in one simple step. Add the butter to a saucepan set over medium heat and allow the butter to melt.

Once melted, the butter will start to foam and bubble (Image 1). This is the point that the milk solids have separated from the fats and they'll start to caramelise on the base of the saucepan. Watch the yellow butter turn golden and then brown. 

Once the butter is browned, take the pan off the stove and pour the butter into a bowl, scraping all the bits on the bottom too (Image 2). Set the butter aside to cool whilst preparing your pan.

STEP 2. Prepare your pan. Grease and line the base and sides of a 23 x 23cm (9x9-inch) square baking pan. Let the paper overhang the sides so that you can use it as a sling to lift the bars out later.

STEP 3. Mix sugar into the butter. While the butter is still warm, add the light brown sugar into a bowl (Image 3) and beat it together until the sugar is mixed in and the butter has cooled slightly (Image 4).

STEP 4. Add eggs and beat. Add the 2 eggs into the bowl and whisk until the batter is pale in colour and thickened. This can take a couple of minutes to achieve (Images 5 & 6). (Best to use a hand-held electric whisk for this).

STEP 5. Add in banana. Peel the bananas and mash them in a shallow bowl with a fork. Add the mashed banana and vanilla extract into the batter and beat until combined (Images 7 & 8).

STEP 6. Sift in the dry ingredients and add the flavourings. Sift the flour, baking powder, and salt right onto your batter. Add in the chocolate chips, chocolate bar and chopped walnuts. Keep aside some of the walnuts and chocolate to sprinkle over the top in the next step.

Then, fold everything in with a rubber spatula- but only until you see some flour streaks remain. This ensures you don't overmix it! (Images 9 & 10).

STEP 7. Bake. Pour the batter into the prepared pan and level off with an offset spatula (Image 11). Sprinkle the remaining chocolate chips, chocolate chunks, walnuts, and banana chips over the top. No need to press them in. Bake in a pre-heated 170C (340F) oven for 30 minutes.

The blondies are ready when the centre is set, and the edges have pulled away from the sides (Image 12).

🥣 How To Serve

Set the baking pan on a wire rack and let the bars cool completely. Then, use the paper overhang to lift the bars out of the pan. For super neat edges, refrigerate the banana bars for an hour.

To cut, use a sharp knife run under warm water to heat the blade and cut. After every slice, wipe the blade clean. With this trick, you'll achieve super clean, neat edges like a pro.

These are very rich, so trust me when I say a little square goes a long way.