Banana Bars Choco Chips (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
½ teaspoon salt
02 -
½ teaspoon baking powder
03 -
1 cup (120 g) all-purpose flour
→ Wet Ingredients
04 -
2 teaspoons (10 ml) vanilla extract
05 -
½ cup (113 g) unsalted butter
06 -
¾ cup (150 g) light brown sugar
07 -
1 large egg, room temperature
08 -
1 cup mashed bananas (roughly 2 medium ones)
→ Add-ins
09 -
¾ cup (128 g) mini chocolate chips, split into two portions
# Instructions:
01 -
Kick off by heating your oven to 350°F (177°C). Place parchment paper in an 8x8 (20 cm) pan, leaving some overhang on two opposite sides.
02 -
Put butter in a microwave-safe container and zap it for 1 minute. Stir it up, and if it's not fully melted, give it another 15 seconds. Let it chill until it's warm but not hot, about 10-15 minutes.
03 -
In a small-ish bowl, stir together the salt, baking powder, and flour until you don't see streaks of any one ingredient.
04 -
In a separate big bowl, whisk the cooled butter and brown sugar until smooth. Add the egg, mashed bananas, and vanilla, then keep whisking until it’s well combined. It’s normal if it looks a little funny or curdled.
05 -
Slowly fold the dry mix into the wet mix. Stir just enough to bring it together. Toss in ½ cup of the chocolate chips, saving some for the final topping.
06 -
Pour the batter into your lined pan and even it out with a spatula. Sprinkle the reserved chips on top. Pop it into the oven for 30-35 minutes. It'll be done when a toothpick in the middle looks clean or has a crumb or two.
07 -
Leave the baked bars in the pan to cool completely. When ready, gently lift them using the parchment paper, then slice into squares for serving.
# Notes:
01 -
Keep bars in a sealed container at room temp for about three to four days. To store longer, put them in the fridge for a week or freeze for up to a month.