Instructions
Preheat oven to 350°F. Line an 8×8 baking pan with parchment, grease with nonstick spray.
Cream butter and brown sugar until light and fluffy, 2 minutes.
Mix in egg, vanilla, and salt until combined.
Gently mix in flour just until incorporated, don’t overmix.
Fold in mashed bananas, then fold in 3/4 of the chocolate chips.
Pour into prepared pan, top with remaining chocolate chips.
Bake for 33-37 minutes until edges are golden and center is set.
Cool completely before slicing into 16 squares.
Notes
Use very ripe bananas with brown speckles for best flavor.
Store bars airtight at room temp for 3-4 days, fridge up to 1 week, or freeze for 1 month.
See blog post for substitutions and tips to make these healthier or gluten-free.
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