Banana Oatmeal Chocolate Chip Cookie Bars
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
25 mins
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Cooling Time
30 mins
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Total Time
1 hr 5 mins
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Servings
12 1servings
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Calories
310 kcal
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Course
Baked Goods
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Cuisine
American
Banana Oatmeal Chocolate Chip Cookie Bars
Description
This recipe mixes mashed bananas, eggs, butter, light brown sugar, granulated sugar, and vanilla until well combined but retaining banana chunks. Rolled oats, flour, cinnamon, baking soda, and salt are then added and briefly mixed. Semi-sweet chocolate chips are folded in partway through. The dough is spread into a foil-lined 9x9-inch pan and baked at 350°F for about 35 minutes or until set.
The resulting bars have a moist, chewy texture from the oats and bananas with soft pockets of melted chocolate. Cinnamon adds a warm undertone. Once cooled, the bars can be sliced and served individually, making them convenient for snacks or desserts.
Storing the bars in an airtight container keeps them fresh at room temperature for up to one week. They also freeze well for longer storage.
Ingredients
- 1 egg large
- 2 bananas about 1/2 heaping cup mashed banana, small/medium or 1 extra-large, ripe
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- ¼ cup butter softened (1/2 of 1 stick, unsalted
- 2 teaspoons vanilla extract
- 1 ½ cups old-fashioned rolled oats not instant or quick-cook because they act more like flour and aren’t suitable here, whole
- 1 ¼ cups all-purpose flour
- ½ to 1 teaspoon cinnamon added to taste
- ½ teaspoon baking soda
- ¼ teaspoon salt or to taste
- 1 ¼ cups chocolate chips divided, semi-sweet
Instructions
- Preheat oven to 350F, line an 9×9-inch pan with foil for easier cleanup, and spray with cooking spray; set aside.
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, bananas (I leave them whole and don’t pre-mash them before adding to bowl), sugars, butter, vanilla, and beat on medium-high speed until well combined, about 4 minutes. The mixture won’t be smooth, fluffy, or ‘creamed’ like traditional cookie dough and will have small chunks of bananas present and it’s on the runnier side.
- Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add 1 cup chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Turn the dough out into prepared pan and using a spatula, spread it into a smooth, flat layer.
- Evenly sprinkle the remaining 1/4 cup chocolate chips.
- Bake for about 25 minutes, or until just set. Bars firm up as they cool. Baking times may vary due to the moisture content variances in bananas, climate and oven variances; etc.
- Allow bars to cool in the pan for 30 minutes before slicing and serving.
Notes
- Store cookie bars in an airtight container at room temperature for up to one week.
- These bars freeze well for up to six months; thaw before serving.
- The recipe adapts from similar Banana Oatmeal Chocolate Chip Cookies but as a bar for easier slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 121servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 310kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 26mg | 9% |
| Sodium | 108mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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