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Homemade Banana Chocolate Chip Cookie Bars photo

Banana Chocolate Chip Cookie Bars

These Banana Chocolate Chip Cookie Bars are chewy and delicious! Perfect for snacks or dessert, they come together in just one bowl!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Bars:
  • 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)

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Spatula
  • Baking dish
  • Parchment paper

Method
 

Directions:
  1. Step 1: Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper, allowing some overhang for easy removal later.
  2. Step 2: In a large mixing bowl, combine the mashed banana and milk of your choice. Mix until the banana is mostly smooth.
  3. Step 3: Add the peanut or almond butter to the banana mixture. Stir until everything is well combined and creamy.
  4. 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.
  5. Step 5: Gently fold in the chocolate chips, reserving a few to sprinkle on top.
  6. 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.
  7. 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.