Bananas and chocolate, a great combination. Top with your favorite toppings -- chocolate syrup and whipped cream are great!

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
24
Yield:
1 10x15-inch dish
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.

    Advertisement
  • In a large bowl, cream butter, white sugar and brown sugar until fluffy. Beat in egg and vanilla. Fold in mashed banana. In a separate bowl, mix flour, baking powder and salt. Fold flour mixture into butter mixture. Stir in chocolate chips. Spread in prepared pan.

  • Bake in preheated oven 20 minutes, until set. Cool before cutting into squares.

Nutrition Facts

174 calories; protein 1.7g 3% DV; carbohydrates 25.2g 8% DV; fat 8.2g 13% DV; cholesterol 23mg 8% DV; sodium 125mg 5% DV. Full Nutrition
Advertisement

Reviews (232)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/27/2006
I was wanting something a little healthy but not a bread since my husband doens't like banana bread, I tried this dessert and it was delicious! I did use 3/4 cup and 1 tablespoon of applesauce instead of butter and 3 egg whites instead of 1 egg. I also used 3 really ripe (almost black) bananas and lowered my sugar to 1/2 cup of each. I used a bar pan and the bars came out moist and more like a bar with a little cakey spring to it. My husband loved it and my son devoured his. Great recipe! Read More
(73)

Most helpful critical review

Rating: 1 stars
11/12/2003
Just like what the other review said this tasted like banana bread with chocolate chips. I thought the chocolate ruined it. Maybe white chocolate chips or walnuts would be better. Terrible combination. Read More
(8)
302 Ratings
  • 5 star values: 198
  • 4 star values: 78
  • 3 star values: 17
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
12/26/2006
I was wanting something a little healthy but not a bread since my husband doens't like banana bread, I tried this dessert and it was delicious! I did use 3/4 cup and 1 tablespoon of applesauce instead of butter and 3 egg whites instead of 1 egg. I also used 3 really ripe (almost black) bananas and lowered my sugar to 1/2 cup of each. I used a bar pan and the bars came out moist and more like a bar with a little cakey spring to it. My husband loved it and my son devoured his. Great recipe! Read More
(73)
Rating: 5 stars
10/24/2003
This is a terrific recipe. I didn't have the 10x15 jelly roll pan, so I made it in a 9x13 pan. I had to leave it in the oven for about 10-15 minutes longer, but the result was a moist, banana-y, cake-like dessert! I didn't even need to serve it with the recommended chocolate sauce and whip cream! Definitely a keeper. Read More
(69)
Rating: 5 stars
09/29/2003
This is now what I make every time I bring a dessert into my daughter's class, she requests it as well as all her friends. It's kind of nice to bring to school something other than cupcakes and cookies. Works well if you use whole wheat flour, also! Read More
(38)
Advertisement
Rating: 5 stars
09/01/2003
This recipe is a real winner. I think I will always consider making it when I have ripe bananas. It's a cross between a chocolate chip cookie and banana bread. I didn't have a jelly roll pan and wanted a thinner bar-type dessert so I spread the batter in a cookie sheet. I baked it for approx. 7 minutes less than the recipe calls for. Also I stored the bars in between layers of parchment paper in an air-tight container to keep them from sticking together. Read More
(25)
Rating: 5 stars
11/02/2003
I wasn't paying attention and mixed all the ingredients together at once. And I don't own a jelly roll pan so I used a 12x7 baking dish. They still came out great! You can't go wrong with this recipe. It was gone in a day. A great recipe for old bananas. Read More
(22)
Rating: 4 stars
10/09/2003
This is a very tasty bar recipe. Easy to make and really good refridgerated. I put chocolate chips on 1/2 of the top while it was still warm and then spread them over the top when they melted as a quick icing. They turned out amazing with and without the chocolate. Really good recipe for using up bananas. Went like crazy at my party! Read More
(16)
Advertisement
Rating: 4 stars
07/19/2006
I cooked mine in a 9 by 13 pan for about 30 minutes. I used milk chocolate chips instead of semi-sweet & garnished w/ a dollop of whipped cream & a sprinkle of mini-chips. Read More
(15)
Rating: 5 stars
11/04/2003
At first I thought these would not turn out. The sides were getting done too fast so I tuened the heat down. I had to bake mine for probably twice the time on the recipe - but my friends all LOVED them - I left out for them and I even got a message on my phone telling me how great they were! I used a chopped up milk chocolate bar instead of semi-sweet chips and it sunk a little to the bottom and made the best chocolate layer! Read More
(14)
Rating: 4 stars
12/24/2004
I always think it's funny when people say how much they like a recipe then tell all about how they completely changed it into a new recipe...but now I'm guilty:) I found out I had only half the usable amount of bananas I thought I did (more ripe than even I thought) so I used half mashed banana and half applesauce - and I did 1 cup white flour and 3/4 cup whole wheat flour..and added a T of veg oil to give it more of a cookie texture (some reviews made it sound more like a banana bread.) But it still came out quite banana-ey and yummy! Even my dh who says he hates bananas likes them:) Thanks for the recipe!! Read More
(10)
Rating: 1 stars
11/12/2003
Just like what the other review said this tasted like banana bread with chocolate chips. I thought the chocolate ruined it. Maybe white chocolate chips or walnuts would be better. Terrible combination. Read More
(8)
Advertisement