When you have overripe bananas lying around, there’s no better way to use them up than in these irresistible banana chocolate chip blondies. Imagine thick, fudgy bars bursting with intense banana flavor and pockets of gooey chocolate chips in every bite. These heavenly treats combine the best of banana bread and blondies into one portable, shareable dessert that’s sure to become a new favorite. While they’re indulgently delicious, the starring banana keeps them delightfully moist and adds a hint of wholesome flair.
Why You’ll Love These Banana Chocolate Chip Blondies:
- Double whammy of banana and chocolate in a portable bar form
- Delightfully moist and fudgy with an ultra-rich, dense crumb
- Beloved banana bread flavor with decadent chocolate chips
- Simple recipe using basic pantry ingredients
- Easy to make by hand or with a mixer
- Perfect for snacking, potlucks, bake sales, or lunchboxes
FAQ:
Can I use yellow bananas instead?
Yes, but the banana flavor won’t be as intense. Bake yellow bananas at 300°F for 15 minutes to quickly ripen them.
How do I store these bars?
Keep them airtight at room temperature for 3-4 days, refrigerated up to 1 week, or frozen for 1 month.
Variations:
For healthier bars, try substituting applesauce for some butter, using less refined sugar, adding ground flaxseed, or swapping the chocolate chips for chopped nuts. This recipe can also be made gluten-free by using a 1:1 gluten-free flour blend.
With their rich banana bread essence and pockets of melty chocolate, these decadent yet wholesome bars are sheer bliss! Make them for any occasion – from cozy snacking to bake sales and beyond.
Banana Chocolate Chip Bars
Ingredients
Bars:
- 1/2 cup unsalted butter softened
- 1 cup packed light or dark brown sugar
- 1 large egg room temperature
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 cup all-purpose flour
- 1 cup mashed overripe bananas about 2 large
- 3/4 cup chocolate chips or chopped chocolate
Instructions
- Preheat oven to 350°F. Line an 8×8 baking pan with parchment, grease with nonstick spray.
- Cream butter and brown sugar until light and fluffy, 2 minutes.
- Mix in egg, vanilla, and salt until combined.
- Gently mix in flour just until incorporated, don’t overmix.
- Fold in mashed bananas, then fold in 3/4 of the chocolate chips.
- Pour into prepared pan, top with remaining chocolate chips.
- Bake for 33-37 minutes until edges are golden and center is set.
- Cool completely before slicing into 16 squares.
Notes
- Use very ripe bananas with brown speckles for best flavor.
- Store bars airtight at room temp for 3-4 days, fridge up to 1 week, or freeze for 1 month.
- See blog post for substitutions and tips to make these healthier or gluten-free.
Let me know if you need any other changes to this banana chocolate chip blondies blog post!
