How can I ripen bananas quickly?

If your bananas are not ripe enough yet, you can speed things up by baking them on a sheet pan at 300°F (177°C) for 30 to 40 minutes . The skins will darken, and the fruit inside will soften enough to mash. Let them cool before using.

How many bananas equal 1 cup mashed?

One cup of mashed banana is about 2 medium bananas . That can vary a little depending on size, but it is a reliable starting point.

What else can I make with ripe bananas?

Ripe bananas work in so many desserts. Banana bread is the obvious choice, but you can also make banana brownies, banana muffins, banana cake, or banana cookies. Clearly, bananas do not believe in wasting time once they hit peak ripeness.

Are these bars more like banana bread or blondies?

Honestly, both. That is what makes them so good. They have the cozy banana flavor of banana bread, but the chewy texture and buttery richness of blondies. That combination is the whole point of this Banana Chocolate Chip Bars recipe.

Can I use regular chocolate chips instead of mini chips?

Absolutely. Mini chocolate chips spread more evenly, but regular chips or chopped chocolate work just fine. Use what you have and what you like. Baking should not require a jewelry-store budget or a highly specific chip supply chain.

Chocolate Chip Banana Bars — Soft, Sweet & Irresistible Dessert

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These chocolate chip banana bars are soft, chewy, and packed with banana flavor and melty chocolate chips in every bite. They come together quickly with simple pantry ingredients and make a delicious change of pace from classic banana bread.

Author: Irma
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 16 servings 1x
Category: Dessert
Cuisine: American

Ingredients

Scale

½ cup (113 g) unsalted butter
1 cup (120 g) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup (150 g) light brown sugar
1 large egg, at room temperature
1 cup mashed bananas, about 2 medium bananas
2 teaspoons (10 ml) vanilla extract
¾ cup (128 g) mini chocolate chips, divided

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Instructions

Preheat the oven to 350°F (177°C). Line an 8×8-inch (20 cm) baking pan with parchment paper, leaving some overhang on two sides for easy removal later.
Melt the butter in a microwave-safe bowl. Heat it for about 1 minute, stir, and if needed, warm it for another 15 seconds. Let it cool for 10 to 15 minutes until it feels warm, not hot.
In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
In a large mixing bowl, stir the cooled butter and brown sugar together until smooth. Add the egg, mashed bananas, and vanilla extract, then whisk until the mixture looks well blended. It may appear slightly curdled at first, and that is perfectly fine.
Add the dry ingredients to the wet mixture and stir gently until just combined. It helps to add the flour mixture in two parts. Fold in most of the mini chocolate chips, saving a small handful for the top.
Spread the batter evenly into the prepared pan. Smooth the top with a spatula and sprinkle over the remaining chocolate chips if desired.
Bake for 30 to 35 minutes, or until the edges look set and the center is fully baked. A toothpick inserted into the middle should come out clean or with a few moist crumbs.
Let the bars cool completely in the pan. Once cooled, lift them out using the parchment paper, slice into squares, and serve.

Notes

Store the banana chocolate chip bars in an airtight container at room temperature for 3 to 4 days. For longer storage, keep them in the refrigerator for up to 1 week or freeze them for up to 1 month.

Find it online: https://irmacooks.com/chocolate-chip-banana-bars/