Chocolate Chip Banana Bars
Fills an 8 inch x 6 inch pan (20⅓ centimeter x 15¼ centimeter)
Adapted from Well Plated
1 cup (~10 ounces, 280-290 grams) ripe bananas, mashed (about 3 medium bananas)
If you have a bit less than 1 cup of bananas, slightly reduce the amount of flour and butter
If you have a bit more than 1 cup of bananas, slightly increase the amount of flour and butter
⅓ cup (2½ ounces, 70 grams) sugar
3 tablespoons (1½ ounces, 42 grams) unsalted butter, softened to room temperature
2 tablespoons milk
1 large egg
1 teaspoon pure vanilla extract
¾ cup (4¼ ounces, 120 grams) all-purpose flour, sifted
If you’re using European butter, with a higher fat content, use 1 cup (5.6 ounces, 160 grams) of flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¼ teaspoon kosher salt
½ cup plus 2 tablespoons dark or semi-sweet chocolate chips, divided
Place a rack in the center of your oven and preheat the oven to 350° F (175° C). Grease your baking pan with a small amount of butter so that the bottom and all fours sides are fully greased. Set aside.
In a large mixing bowl, add the mashed bananas, sugar, butter, milk, egg, and vanilla and mix until well blended.
In a separate bowl, add the flour, baking soda, cinnamon, nutmeg, and salt and mix until everything has combined.
Add the dry ingredients to the bowl with the wet ingredients. With a wooden spoon or spatula, stir until just combined and you no longer see any white flour streaks.
Fold in ½ cup chocolate chips and mix until well dispersed.
Scrape the batter into the prepared baking pan and smooth the top. Sprinkle the remaining 2 tablespoons chocolate chips on top.
Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs clinging to it.
Let the bars cool completely before slicing and serving.
Enjoy!