Pin it
These gooey banana chocolate chunk squares turn those overly ripe bananas into something way better than your standard banana bread. They've got this amazing texture right between chewy and fluffy, making super moist treats packed with melty chocolate bits that never stick around long at my house.
I stumbled onto this gem while trying out new baking stuff during lockdown and now it's what I make whenever bananas turn brown. My kids actually let bananas get spotty on purpose now just so they can ask me to make these squares instead of regular banana bread.
Ingredients
- Unsalted butter: Adds a buttery richness and keeps everything moist
- Light brown sugar: Brings sweet caramel undertones that work great with banana
- Ripe bananas: Give natural sweetness and that unmistakable banana flavor
- Mini chocolate chips: Spread through the whole batch so you get chocolate everywhere
- Vanilla extract: Boosts the taste of both the banana and chocolate
- All purpose flour: Creates the right structure while keeping things soft
- Baking powder: Adds just enough lift without making them too fluffy
- Salt: Cuts the sweetness and makes all the flavors pop
Easy Preparation Steps
- Get Your Pan Ready:
- Put parchment paper in an 8×8 metal pan with edges hanging over two sides for easy lifting later. Set your oven to 350°F so it's hot by the time your mix is done.
- Make The Butter Liquid:
- Put butter in the microwave for about 1 minute till it's all melted. Let it sit for 10-15 minutes until it's just warm. This wait stops it from cooking the egg when mixed together.
- Blend The Dry Stuff:
- Stir flour, baking powder, and salt together in a bowl. This makes sure the raising agents get spread out in the final mix.
- Mix The Wet Ingredients:
- Stir the cooled melted butter with brown sugar until it's smooth and a bit thick. Add the egg, mashed bananas, and vanilla, mixing until they're all combined. Don't worry if it looks a bit lumpy now.
- Put Everything Together:
- Softly fold the flour mixture into the banana mixture until barely mixed. Don't stir too much. Mix in most of the mini chocolate chips, but save some for the top.
- Cook Them Just Right:
- Spread the mix evenly in your pan, smoothing the top flat. Sprinkle the rest of the chocolate chips on top. Bake for 30-35 minutes until the sides are firm and a toothpick stuck in the middle comes out mostly clean.
- Let Them Rest:
- Let the whole thing cool completely in the pan before using the parchment to lift it out. Cut into squares once fully cooled for nice clean edges.
Pin it
The tiny chocolate chips are what really makes this work so well. Unlike bigger chips, these little ones spread out all through the mix, so you get chocolate in each bite without it taking over the banana taste. My little girl calls these her "mood lifters" because they always cheer her up after school.
Choosing Your Bananas
You'll want bananas with lots of brown spots or ones that have gone completely brown for this mix. These super ripe fruits have more sugar and stronger banana flavor that really comes through in your squares. If your bananas aren't spotted enough yet, you can speed things up by putting them in a paper bag with an apple or by cooking them in their peels at 300°F for about 15 minutes until they turn black.
Prep In Advance
These banana chocolate squares actually taste even better the next day when all the flavors have had time to blend together. You can make a batch up to three days before you need them and keep them in an airtight container on your counter. If you want to keep them longer, stick them in the fridge for up to a week or wrap pieces individually and freeze them for up to a month. Just let frozen squares sit out for about an hour before eating.
Ways To Switch It Up
While they're great as is, you can easily change this recipe to suit your taste. Try adding 1/2 cup of chopped walnuts or pecans for some crunch, swap in dark chocolate instead of milk chocolate, or throw in 1/2 teaspoon of cinnamon for extra warmth. For something different, mix in 1/3 cup of toasted coconut. The basic recipe stays totally delicious while letting you play with your favorite flavors.
Pin it
Frequently Asked Questions
- → What’s the best way to store these banana bars?
Keep them in an airtight container. They last 3-4 days on the counter, up to a week in the fridge, or freeze them for a month.
- → Can I replace the mini chocolate chips with regular ones?
Sure, but mini ones spread better through the batter, giving a more even flavor and texture in every bite.
- → Is it okay to use oil instead of butter?
Yep! A neutral oil works fine, but butter gives a richer taste. The texture might be a bit different though.
- → What kind of bananas should I use?
Overripe bananas are the way to go! The ones with lots of spots are the sweetest and add the perfect flavor.
- → Can this recipe be doubled for a bigger amount?
Absolutely! Use a 9x13-inch pan and simply double the ingredients. Keep an eye on it while baking and check with a toothpick to know it’s ready.