Easy Choco-Banana Bars
User Reviews
4.7
Easy Choco-Banana Bars
Description
Easy Choco-Banana Bars start with creaming melted salted butter, sugar, egg, vanilla, buttermilk (or sour cream), and ripe mashed bananas to form the wet base. All-purpose flour, baking powder, baking soda, cocoa powder, and salt are added to create two batters: a thin chocolate batter for the base and a banana batter for topping.
The chocolate batter is spread across a 9x13-inch pan creating a dense chocolate layer. Spoonfuls of banana batter are distributed over the chocolate and smoothed gently, resulting in marbled and layered textures once baked. Chocolate chips scattered on top add extra bursts of sweetness.
Baking at 350°F until puffed with moist crumbs ensures the bars remain soft yet structured. Using metal pans promotes even baking times. The ripe bananas provide natural sweetness and moisture, while cocoa powder contributes a mild bitterness balancing the sweetness.
This dessert or snack is suitable for those who enjoy layered chocolate and banana flavors combined. Whole wheat flour can partially replace all-purpose flour for added nutrition without compromising texture. Ripe bananas with brown spots are recommended to achieve the best flavor and moisture.
Ingredients
- ½ cup butter melted, salted
- 1 cup granulated sugar
- 1 egg large
- 1 teaspoon vanilla extract
- ¼ cup buttermilk or sour cream
- 2 cups banana about 4 medium bananas, mashed ripe
- 2 cups all-purpose flour see note about using whole wheat
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup cocoa powder natural, unsweetened
- ½ to ¾ to ¾ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan and set aside. I use a metal baking pan for this recipe; a glass baking pan may require additional baking time.
- In a large bowl, whisk together the butter, sugar, egg, vanilla, buttermilk (or sour cream), and mashed bananas. Add the flour, baking powder, baking soda and salt and mix until no dry streaks remain (don't overmix).
- Scoop half of the batter into a second bowl (about 20-22 ounces of batter if you are weighing your ingredients). Add the cocoa powder to this bowl and mix until evenly combined.
- Spread the chocolate batter in the prepared pan. It will be a thin layer but should cover the bottom of the pan.
- Dollop the banana bread batter in large spoonfuls over the top and spread in an even layer across the chocolate batter.
- Sprinkle the chocolate chips across the top. Bake for 30-35 minutes until the bars are puffed and a toothpick inserted in the center comes out with moist crumbs (but not wet batter). The top should spring back lightly to the touch when pressed.
Notes
- Ripe bananas with brown spots ensure optimal sweetness and moist texture.
- Partially substituting whole wheat flour for all-purpose flour works well, especially white whole wheat for lighter texture.
- Use a metal baking pan for best baking consistency; glass pans may require additional time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings (9X13-inch pan of bars)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Piece | |
| Calories | 268kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 36mg | 12% |
| Sodium | 259mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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