Banana Chocolate Chip Cookie Bars
If you’re on the lookout for a delightful, chewy, and utterly delicious treat, look no further than these Banana Chocolate Chip Cookie Bars! Combining the natural sweetness of ripe bananas with rich chocolate chips and nutty flavors, these bars are perfect for snacks, dessert, or even breakfast. They are easy to make, and the best part? They come together in just one bowl, making cleanup a breeze. Grab your favorite nut butter and let’s get started on this wholesome yet indulgent recipe!
Why You’ll Love This Recipe
These Banana Chocolate Chip Cookie Bars are not only incredibly tasty, but they also pack a nutritional punch. With the goodness of bananas and nut butter, they provide healthy fats, fiber, and protein. They are gluten-free if you use the right flour, and you can easily make them sugar-free or adjust them to suit your dietary needs. Plus, who can resist the combination of chocolate and banana? It’s a classic that never fails to impress!
Shopping List
- 1/2 cup mashed banana (about 1 medium banana)
- 1/2 cup milk of choice (dairy or non-dairy)
- 2 cups peanut or almond butter (or any allergy-friendly substitute)
- 3/4 cup flour (oat, white, spelt, sorghum, or almond)
- 1 tbsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar (unrefined if desired, or xylitol for sugar-free)
- 1/2 cup chocolate chips, plus more for the top if desired
Hardware & Gadgets
- Mixing Bowl: A large bowl for mixing all your ingredients together.
- Measuring Cups and Spoons: Accurate measurements are key to baking success.
- Spatula: For folding in those chocolate chips and ensuring everything is well combined.
- Baking Dish: A square or rectangular dish works best for these cookie bars.
- Parchment Paper: For easy removal and cleanup.
Directions: Banana Chocolate Chip Cookie Bars
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper, allowing some overhang for easy removal later.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the mashed banana and milk of your choice. Mix until the banana is mostly smooth.
Step 3: Add Nut Butter
Add the peanut or almond butter to the banana mixture. Stir until everything is well combined and creamy.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and sugar. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.
Step 5: Fold in Chocolate Chips
Gently fold in the chocolate chips, reserving a few to sprinkle on top.
Step 6: Bake
Pour the batter into the prepared baking dish, spreading it evenly. Sprinkle the remaining chocolate chips on top for that extra chocolatey goodness. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Slice
Once baked, remove the dish from the oven and let it cool in the pan for about 10-15 minutes. Carefully lift the bars out using the parchment paper and transfer them to a wire rack to cool completely before slicing.
Smart Substitutions
- Nut Butter: Use sun butter or a seed butter for a nut-free version.
- Flour: Substitute with gluten-free flour blends for gluten-free bars.
- Sweetener: Use maple syrup or agave nectar instead of sugar for a liquid sweetener option.
- Milk: Choose almond milk, oat milk, or coconut milk to suit your dietary preferences.
Method to the Madness
The beauty of these Banana Chocolate Chip Cookie Bars lies in their simplicity. By using just one bowl, you minimize mess and maximize flavor. The bananas not only add sweetness but also moisture, resulting in a soft and chewy texture that is hard to resist. The nut butter provides richness and healthy fats, while the chocolate chips bring in that beloved chocolatey goodness. Whether you enjoy them warm out of the oven or at room temperature, these bars are guaranteed to satisfy your sweet cravings!
Meal Prep & Storage Notes
These Banana Chocolate Chip Cookie Bars are perfect for meal prep! You can store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Just ensure they are wrapped well or stored in a freezer-safe container. When you’re ready to enjoy, simply thaw them at room temperature or pop them in the microwave for a few seconds to warm them up.
Reader Q&A
Can I use a different type of flour?
Absolutely! You can use oat flour, almond flour, or any blend of gluten-free flours. Just keep in mind that the texture may vary slightly depending on the flour used.
What can I use instead of bananas?
If you want to make banana-free bars, you can use unsweetened applesauce or pumpkin puree as a substitute for the mashed banana. It will still provide moisture and sweetness!
How do I know when the bars are done baking?
The bars are done when the edges are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep an eye on them, as overbaking can lead to dry bars.
Can I add nuts to the recipe?
Yes! Chopped walnuts or pecans would be a fantastic addition to these bars. Just fold them in along with the chocolate chips for some extra crunch!
What to Make After This
- Peanut Butter Banana Bread
- Healthy Chocolate Chip Cookies
- Oatmeal Raisin Cookie Bars
- Banana Oatmeal Pancakes
Bring It Home
These Banana Chocolate Chip Cookie Bars are a delightful treat that you can enjoy any time of the day. They are easy to make, full of wholesome ingredients, and offer a delicious way to use up those overripe bananas. Whether you’re sharing them with friends or savoring them solo, they’re sure to become a favorite in your recipe repertoire. Bake a batch today, and let the heavenly aroma of banana and chocolate fill your kitchen!
Banana Chocolate Chip Cookie Bars
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper, allowing some overhang for easy removal later.
- Step 2: In a large mixing bowl, combine the mashed banana and milk of your choice. Mix until the banana is mostly smooth.
- Step 3: Add the peanut or almond butter to the banana mixture. Stir until everything is well combined and creamy.
- Step 4: In a separate bowl, whisk together the flour, baking soda, salt, and sugar. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.
- Step 5: Gently fold in the chocolate chips, reserving a few to sprinkle on top.
- Step 6: Pour the batter into the prepared baking dish, spreading it evenly. Sprinkle the remaining chocolate chips on top for that extra chocolatey goodness. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Step 7: Once baked, remove the dish from the oven and let it cool in the pan for about 10-15 minutes. Carefully lift the bars out using the parchment paper and transfer them to a wire rack to cool completely before slicing.
Notes
- For nut-free bars, use sun butter or a seed butter.
- Store in an airtight container at room temperature for up to 3 days.
- Freeze for up to 3 months for longer storage.
