Banana Chocolate Chip Cookie Bars
Banana Chocolate Chip Cookie Bars are a scrumptious treat that combines the comforting flavors of ripe bananas and rich chocolate in a soft, chewy bar format.
Equipment
- Mixing Bowl
- Baking Pan
- Spatula
Ingredients
Ingredients
- 1 cup Ripe Bananas (mashed) About 2 to 3 ripe bananas, well-ripened with brown spots for maximum sweetness.
- 1/2 cup Unsalted Butter (melted) Melt the butter before mixing for a smooth batter.
- 1 cup Brown Sugar Can use light or dark brown sugar.
- 1 large Egg Ensure it’s at room temperature for better incorporation.
- 1 teaspoon Vanilla Extract Feel free to experiment with other extracts.
- 1 teaspoon Baking Soda Leavening agent for light texture.
- 1/2 teaspoon Salt Enhances overall flavor.
- 1 1/2 cups All-Purpose Flour For a gluten-free option, use a gluten-free flour blend.
- 1 cup Semi-Sweet Chocolate Chips Can substitute with dark or milk chocolate chips.
- 1/2 cup Chopped Nuts (optional) Like walnuts or pecans for added texture.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan with butter or line it with parchment paper.
- Mash the ripe bananas in a large mixing bowl until smooth.
- Add melted butter, brown sugar, egg, and vanilla extract to the mashed bananas and stir until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture and stir gently until just combined.
- Fold in the chocolate chips and nuts (if using).
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 25 to 30 minutes until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing.
- Slice into squares or rectangles and serve.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.