Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, room temperature (113g)
- 1 cup packed light brown sugar (200g)
- 1 large egg, room temperature (56g)
- 1 1/2 tsp vanilla extract or vanilla bean paste (6g)
- 1/2 tsp fine salt (3g)
- 1 cup all-purpose flour (125g)
- 1 cup mashed overripe banana – about 2 large bananas (250g)
- 3/4 cup chocolate chips, chopped (125g)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper and lightly spray with cooking spray.
- Cream butter and brown sugar together for about 2 minutes until light and fluffy.
- Add egg, vanilla, and salt. Mix until combined, scraping down the bowl as needed.
- Mix in flour on low speed until just combined.
- Fold in mashed banana until fully incorporated.
- Fold in chocolate chips, reserving a small amount for the top.
- Pour batter into prepared pan and sprinkle reserved chocolate chips on top.
- Bake for 33–37 minutes, rotating pan halfway, until edges are golden and center is set.
- Cool completely before removing from pan and slicing into 16 bars.
Notes
- Bars can be stored at room temperature for a few days or refrigerated for up to a week.
- Freeze for up to one month with parchment between layers.
- For glass pans, bake at 325°F and reduce bake time by about 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 193
- Sugar: 19 g
- Sodium: 82 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 27 mg