Chocolate Banana Cookie Bars (Print Version)
# Ingredients:
→ Cookie Bar Base
01 -
1 teaspoon baking soda
02 -
2 teaspoons ground cinnamon
03 -
½ cup mashed ripe banana (around one large banana)
04 -
2 large eggs, at room temperature
05 -
¼ cup granulated sugar
06 -
¾ cup unsalted butter to brown
07 -
1 teaspoon vanilla extract
08 -
1¼ cups packed light brown sugar
09 -
2½ cups all-purpose flour, measured accurately
→ Mix-ins & Toppings
10 -
½ cup milk chocolate chips, plus extra for sprinkling
11 -
⅓ cup toffee bits, with more for the top
12 -
½ cup semi-sweet chocolate chips, plus extra for sprinkling
# Instructions:
01 -
Chop the butter into pieces and toss it in a thick-bottomed pan on medium heat. Keep stirring while it melts, foams up, and eventually turns golden with a nutty smell. Take it off the heat right away and place it in a heatproof bowl to cool down.
02 -
As the browned butter sits, sift the flour, baking soda, and cinnamon into a medium-sized bowl.
03 -
Set your oven to 350°F (175°C). Put parchment paper into a 9×9 inch pan, making sure there’s extra hanging over the edges so you can pull the bars out later. Give it a light coat of cooking spray to prevent sticking.
04 -
In a bigger bowl, combine the cooled butter, mashed banana, light brown sugar, white sugar, eggs, and vanilla. Whisk thoroughly until smooth and everything’s blended nicely.
05 -
Carefully fold the dry mixture into the wet ingredients using a spatula. Stir gently just until they come together; don’t mix it too much.
06 -
Stir in the semi-sweet chocolate chips, milk chocolate chips, and toffee bits carefully, keeping them spread throughout the batter.
07 -
Pour the batter into your prepared pan, then smooth the surface using a spatula.
08 -
Spread extra toffee bits and chocolate chips evenly over the top, pressing them lightly into the dough.
09 -
Bake for 30 to 35 minutes. The bars should be slightly soft in the middle while the edges are firmer and golden.
10 -
Once out of the oven but still warm, sprinkle a bit more of the toffee bits and chocolate chips on the bars, letting them melt slightly into the top.
11 -
Let everything cool fully in the pan—this step is super important for the bars to set properly and hold their shape.
12 -
After cooling, grab the parchment paper edges to lift the bars out of the pan. Slice them into 9 squares, then enjoy.
# Notes:
01 -
Don’t let this dough sit—it needs to go straight into the oven after mixing.
02 -
The bars might look a little undercooked when you pull them out, but they’ll firm up as they cool.
03 -
For maximum flavor, pick bananas that are very ripe and spotty.
04 -
Brown butter adds a rich, nutty taste that pairs perfectly with banana and chocolate.