Description
Deliciously moist and naturally sweet banana chocolate chip bars made with ripe bananas, warm spices, and rich chocolate chips. These bars are perfect for a quick snack or a comforting dessert and come together quickly with simple pantry ingredients.
Ingredients
Wet Ingredients
- 3 ripe bananas
- 2 tablespoon coconut oil (melted)
- 2 tablespoons milk (almond milk recommended)
- 1 egg (beaten)
- 1 teaspoon vanilla extract
- ⅓ cup light brown sugar or coconut sugar
Dry Ingredients
- 1 cup flour
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Add-ins
- ½ cup dark or semi-sweet chocolate chips (plus more for sprinkling on top)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and position the rack in the center. Grease an 8×8-inch baking dish using avocado oil spray or any preferred oil spray, then set aside.
- Mix wet ingredients: In a mixing bowl, mash the peeled ripe bananas thoroughly using a fork or mixer until smooth. Add the melted coconut oil, almond milk, vanilla extract, beaten egg, and brown sugar. Stir well until all wet ingredients are combined.
- Add remaining ingredients: Gradually stir in the flour, baking soda, salt, and cinnamon into the wet mixture. Mix just until all dry ingredients are incorporated—avoid overmixing. Fold in the chocolate chips gently to distribute them evenly throughout the batter.
- Bake: Pour the batter into the prepared baking dish, smoothing the top. Sprinkle additional chocolate chips over the surface for extra chocolate flavor. Place the dish in the oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the baking dish from the oven and let it cool completely on a wire rack. Once cooled, lift the bars out using the parchment paper (if used) or carefully slice directly in the pan into 9 equal squares. Serve and enjoy.
Notes
- Use ripe bananas for maximum sweetness and moisture.
- You can substitute almond milk with any other plant-based or dairy milk.
- Feel free to use coconut sugar for a lower glycemic index alternative to brown sugar.
- Do not overmix the batter to keep the bars tender.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Optional: Add nuts like walnuts or pecans for extra crunch.
