Banana Chocolate Chip Dessert

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!

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.

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!

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.

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.

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!

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.

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!

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!!

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.

Ok, I admit...I rarely make a recipe without tweaking it along the way! My changes on this recipe were mostly to decrease the sugar and fat (although the topping I added made up for it!). Cut the sugar to 1/2 cup each, I substituted Equal's Sugar Lite for the white sugar. Use 1/2 cup butter & 1/4 cup unsweetened applesauce and increase the banana to about 1 1/2 cups. Here is the ingredient that sent these bars over the top - I sprinkled the bars with 1/3 cup chopped Butter Toffee Walnuts before baking. Refrigerate before cutting. We keep them in the fridge b/c we like them cold. We couldn't stop eating them. The whole 9x13 pan was gone within 24 hours. :O

the dessert is awesome! I added extra 1/2c of bananas. Next time I may add extra chocolate chips also :) LOVE IT

Mine turned out incredible! I unfortunately had to use not so ripe bananas, so I added a two extra tablespoons of white sugar and of brown sugar. I used Madagascar Vanilla, which livened it up. And for presentation purposes drizzled melted chocolate over the top! RAVE reviews!!

This was really good! I used whole wheat flour, per other reviewers, cut the white and brown sugar to a half cup each, and it was perfect. I served it with whipped cream, and chocolate sauce, and! vanilla ice cream, but I think it really tastes best plain. I would be sure not to overbake this...cook only until set. And, KEY--- Mix LIGHTLY, as little as possible, only until moistened. Definitely a keeper.

This was awesome!!! Everybody loved it- kids and adults alike. No need for whip cream or chocolate syrup either - perfect the way it was. I did use 1/4 cup of whole wheat flour and the rest white. I also used milk chocolate chips. And I did it all in the same bowl! Loved how quick it was to make AND bake!! I used my stoneware bar pan from Pampered chef and accidentally cooked it about 5 min too long, too, and it was still delicious!!

Mmmmmm, this is really yummy! it tastes just like banana bread, which i absolutely luv, and the addition of chocolate makes it even better! it really doesn't need any toppings, it's great by itself!

These are wonderful! A nice way to use bananas that are about to be too ripe for eating. I always spread a layer of powdered sugar icing on top after cooled.... can't get enough!

This is one my friends favorite desserts that I make! I also put in an extra 1/2 cup of banana to make it extra creamy.

I made this twice, the first as written (I thought it was good, it tasted like banana bread with chocolate in it,) I wanted more of a pound cake, so the second time around I added 1/2 C sour cream and put in the whole bag (12 oz) of choc chips, I also upped the sugars to 3/4 C, and it was perfect, but either way it's pretty darn good!

This dessert is a nice combination of banana and chocolate chips. Very moist.

I used a cookie sheet with rims on it and bakes it for less time. It is a great recipe for those darn bananas that I never seem to eat fast enough.

I just made this for the first time with a few changes. I used a 9x13 glass pan instead, added 1/4 c. of flour because I had extra bananas and thought it would be too runny if I didn't use extra flour. I love chocolate so I added 1/2 c. extra chocolate chips. The added bananas, which came out to about 1 3/4 c. were very ripe (about 80% black). It definitely tasted like bananas and chocolate. Not at all too sweet for me, but then again, I'm a dessert-aholic. My fiance loved it!

These are absolutely incredible. I had an over abundance of bananas, so I came to allrecipes to find something to do with them. I picked a winner, for sure! My husband, who is not very fond of bananas, LOVED these. I sent some to my in-laws house, and my m-i-l called to tell me how good they were. This is an extremely easy, very yummy recipe. My 2 kids loved them as well. As others suggested, I would keep these in the refrigerator!

A nice change.....

Excellent recipe for old bananas - a nice break from the banana bread. I used a 9 x 13 airbake pan, and just left it in an extra 5 mins. It was prefect. Thanks!

I had high hopes for this as an alternative to my constant Banana Bread. I pulled it out of the oven and had workers at my house. They each ate a big piece. My family came home - tasted it and said; "Don't make this again". Tried serving it to neighbors who stopped by. They ate part of the serving and left it. I asked them if they wanted to take any home - they said; "That is okay - thanks anyway!" Won't be making this again. Sorry.

amazingly awesome. didnt change one ingredient. I did bake in a 9x13 pan for 35 mins. It did not have a strong overbearing banana taste. The choocolate chips added a very nice chocolaty taste

Mad as is except used half wholemeal flour. Very yum but needed longer than stated in my oven.

moist and tasty..not sure I will make it again. My family seemed not thrilled and I cant keep eating it all by myself.

The concept for this is excellent. One person said they thought that the chocolate may have ruined the dish for them, which I find strange as the two made a great combination. However, I did decide to use milk chocolate chips instead of the semi-sweet (tasted great). Someone else said to use a tablespoon of vegetable oil - I tried it and it came out fine (some people had been saying the texture was a little like banana bread, mine wasn't). Finally, the directed baking time was far less than what mine needed (this may have been because I put in about 1/4 c more banana - I like banana). When I pulled it out at about 20 minutes and the center was still jiggling, I bumped the temp down to 325 and it took roughly another 20 minutes or so before the center started to firm-up and brown. The results were delicious and my friends were all very pleased.

I had some bananas that were going to go to waste if not put to use soon. I was tired of making banana bread all the time, so I pulled this recipe up and tried it. I'm not really a big fan of banana products myself. I usually give the breads away that I make to family members, but this recipe was very good. I tried some and it wasn't overly banana flavored as I had first thought it might be. The chocolate chips balanced it out nicely too. I'll definitely make this again. :)

These had great flavor, but were very hard to cut. I even put them in the fridge for awhile too. Didn't help. Was more like cake than bars. I followed another reviewer and melted chocolate chips on top, which did not help in cutting them up. If I make them again I may partially freeze them before I try too cut them up and then spread them with melted chocolate.

Easy & delicious. I used a 9x13 cake pan, cooked about 35 minutes and used slightly less then 1 cup of chips since too much chocolate can overpower the banana flavor as I've noticed with other banana cake recipes. Just those slight changes and it came out perfect. Didn't need to add anything else. Will definitly make again & again!

This is a wonderful must try recipe!! I usually make banana bread, but was looking for something different to make with my ripe bananas! It is a nice change, and so easy!! Since I had them on hand, I also added l/2 cup of butterscotch chips and l/2 cup of white chocolate chips. Melt or soften the butter for easier mixing of ingredients. If you don't mind the extra calories, try topping the batter with the crumb mixture from the "Banana Crumb Muffins" recipe from this site. I thought it made the bars a little more special, great for Sunday Brunch!! I used a 9xl3 pan, and baked 25-30 minutes. This is a great addition to my recipe collection!!

delicious! i made the mistake of baking it more like bread, so it took twice the time it was supposed to, but it was still amazing!

Absolutely amazing and easy, everyone I have shared this with has fallen in love with it. I made this in a 9x13 pan and cooked at 300 for 40 minutes. The first few times I had them plain and they were amazing like that but I also tried them with cream cheese frosting on the top and they are even better that way!

I like these bars because they are cake-like and don't have an overpowering banana taste. I put the batter in a 9 X 13 pan, bake for about 35-40 min. and often freeze the baked bars to use later. I wouldn't change a thing about this recipe. Easy and tasty. If you have trouble cutting the bar, put them in the freezer for a few minutes before cutting. Thanks for sharing.

Easy to make, tastes good. Used a flat stoneware, didn't have a jelly roll pan, turned out great.

Very good and easy to make. I made this for dinner guests and made it look extra-nice by swirling chocolate syrup on the plate & then adding whipped cream on top. A big hit!

Basically just banan bread in a a cake pan with chocolate chips.

Very good recipe. Thanks!

I absolutley loved this recipe. While I was cooking I didn't think it would turn out right because I didn't have any brown sugar and I didn't use any, and I used Baking SODA instead of Baking POWDER! Also, I used a 9x13 pan instead of jelly roll. It turned out great though. If you use the 13x9 pan then definitley put it on about 6 or 7 extra minutes. It looks as if it is burning but really it tastes great. It crinkles a little on the top and turns a little crispy. WONDERFUL! Definitley a keeper!

I had a lot of very ripe bananas today and I pulled this recipe some time ago to try. I probably used a little over a cup of bananas. I used mini semi-sweet chips and drizzled chocolate icing over the top after I cut into small squares. I used the sugar cookie icing recipe from this site and just added a small amount of cocoa. They turned out lovely, tasted wonderful and moist and looked very nice with the drizzle. This is a very quick and easy recipe,will use again and again. Thanks Michele!

I added about 1 cup of chopped walnuts for a little "crunch" feature. YUM! They tasted like banana flavored toll house cookie bars.

I had some bananas that were super ripe, and this recipe had popped up in my feed, so thought I would give it a try. I didn't have regular choc chips, so I used butterscotch and then sprinkled the top with the little bit of mini choc chips that I had on hand. okay, so I started this review while the bars were in the oven. This is delicious, I could eat the whole tray right now, but I will try to show restraint :D It's more cake-like than I thought it would be, but very, very yummy! Try the butterscotch chips, you won't be disappointed!

We really enjoyed this. This should of been named "banana chocoalate chip cake bars" though. I cooked this for at least 30 minuetes or till it looked a little golden on top. This was still very soft and tend to fall apart easy. After leaving it in the frigde overnight, it became firm and it was perfect. Couldn't stop going back for more.

Awesome! Didn't change a thing except used white splenda instead of white sugar...perfect!

I also used a cookie sheet for lack of a jelly roll pan, and baked it for 15 minutes. This is a good choice for a quick dessert and most of the ingredients are readily on hand, making it a good way to use up old bananas.

I had some overripe bananas & didn't want to do a bread. I'm SO glad I tried this recipe. I used 4 bananas & cut down on the white sugar a bit, used a mix of light & dark brown sugar, a mix of dark & semi-sweet chips, and made it in a 9x13 for 35 minutes. No topping needed; it's perfect as is. Gave some to the snow plow guy & he enjoyed them so much, he said the next time is free - can't go wrong with that!

Absolutely perfect. I served this for dessert to some guests last night and cut up the leftovers for other guests for brunch this morning. For both settings, this cake/coffee cake fit right in and everyone complimented it! I also used a 9x13 pan and baked longer than 20 min.

Not sure what the fuss is on this one. Took way longer than stated just so the dessert wasn't mush and even then it just tasted like mashed bananas. Not a hit.

This recipe is dangerous and addictive. I have made this twice, and I have eaten more than seems healthy or believable. It is soooo yummy!

I took the advice of the other reviews and used 1c sugar and less than a cup of chocolate chips since my bananas were really ripe. It's currently in the oven and smells heavenly! My son and I tasted the batter and I'm really excited to try the final product!

really good! a *little* too sweet for me though, i decreased the amount of sugar to about 2/3 the amount, and didn't add the full amount of chips either. I also added about 1/3-1/2 cup of extra banana bc i like a stronger banana flavor and the extra helps the moistness. make sure not to add salt if your butter isn't saltless. I baked it for an additional 5 minutes, and the consistency was perfect: a little crusty on the outside, and moist on the inside :)

I like to try different recipes to add to my list but this was a miss and although it says all purpose flour use cake flour and use 2 1/2 cups. Also use with this recipe extra fine sugar. Now you will enjoy it!

I liked this recipe, especially while the chocolate chips were still melted. I didn't bother at all with the syrup drizzle. I end up making banana bread every few weeks because as a family we don't really like bananas but I buy them because the are cheap and are good for you. So when we have a few left that are getting too brown, I make bread. But I wanted something a little different. I was very pleased with how this turned out. Moist and had a good crumb. It baked just fine in a 9x13 pan.

Very good and moist! Missing a little something though, maybe cinnamon? Anyway, to give it a little something extra I had about 1 cup of leftover maple pecan glaze (this was from the comments section from the Pumpkin Cheesecake II recipe I reviewed a little over a week ago. It contained whipping cream, chopped pecans, granulated sugar and maple syrup, simmered over the stove for 20 minutes) to which I added 1 1/2 cups powdered sugar to make a frosting for this banana bar/cake dessert. Made a great combination! YUM!!

These were delicious!!!!! They taste like a cakey banana shortbread, if that makes sense. VERY NUMMY! I decreased both sugars to 1/2 cup each. I also baked in a 9x13 in pan for 35 mins. NUMMY!!!!

Sooo Yummy!!! I didn't use brown sugar and just doubled the white sugar. I also used 3 lg. ripe bananas and 2 cups of chocolate chips. Had to bake it in a bar pan as it rose quite a bit. Took almost 40 minutes to cook, but was moist and delicious!!! Topped it with whip cream and chocolate sauce and it was VERY sweet!!

This was really good and easy to make. It was great to use up some old bananas instead of just making the same ol' banana bread. Thanks!

reduced sugars to 1/2c each. used 1/2c. butter and 1/4c applesauce.

I was skeptical but made this for my Fiance since he LOVES bananas and I was surprised at how well it turned out. It's delicious! I added slightly more banana than the recipe called for but not by much. I also topped with powdered sugar and I think that made all the difference. I will definitely be keeping this recipe and try topping it with ice cream next time!

This is an excellent recipie! The bananas and chocolate can both be tasted when you take the first bite; one doesn't overpower the other(which is a very good characteristic.) It was fluffy and when the chocolate is melted, it is heavenly!

Very yummy!

I made this according to recipe, didn't change a thing, except using a 9x13 baking dish, instead of the jelly roll pan. My husband and I really enjoyed it. The cake was fluffy and had a nice banana flavor. I thought it could use more chips (maybe they are settled into the other half of the cake?) but my husband liked it just the way it was.

These are soo good (especially refridgerated)! My husband took a few to work to share with co-workers, & now they want him to bring in full trays.

LOVED these! They turned out so good! I didn't have a jelly roll pan, either, so I just used a smaller cookie sheet. I ended up having to cook them for closer to 30 minutes, though, they were still doughy after 20 minutes. I will definitely make these again!

I used a 9x13 aluminum pan and it took 35 minutes to cook. Wonderful flavor. Definately a recipe to repeat!

This was excellent! Bananas&Chocolate=YUMMY

Forgot to add baking soda and it was surprisingly a masterpiece! The whole family and the neighbors loved it! DITCH THE BAKING SODA! The taste is the same but it makes it nice and perfectly chewy like a cookie! Just be sure to cook it for an extra ten minutes.

My family loved this dessert! My kids who are 4 and 2 helped me make them and enjoyed helping and eating them! My husband says this recipe is a hit!

I doubled the recipie because I had more bananas and Cooked in a big jelly pan. Cooking time was a lots more than 20 minutes. Tastes just like banana bread. Yummy

Next time will put less sugar. Came out too sweet. Overall is a good recipe.

yummy

Great treat! I also had trouble cutting it though, and do reccomend freezing it! Hard to believe its low fat!

I made this exactly how the directions specified and it came out delicious! Everyone who tried it loved it and I will definitely make it again!

This was delicious. I used a 9X9 stoneware pan instead of the jelly roll and added 10 minutes to the cooking time. Just fabulous. Had all the items in my pantry and was looking to use some "ripe" bananas!

I made this after Thanksgiving...Looking for something that wasn't PIE & on the lighter side. This was perfect! I used whole wheat, substituted 1 T ground flaxseed & 3 T water for the egg, halved both the sugars & used applesauce instead of butter. It was AMAZING! I took them to a family gathering & they completely disappeared. Thanks for the great recipe.

Awesome!!

Wow! This is truly delicious. It IS more cake-like than bar-like, but who cares?! I took the advice of others and cut the sugar down to 1/2 cup of each kind, and I also used 1/2 cup butter and 1/4 cup unsweetened applesauce. This could not be more moist or delicious. It was all I could do to not eat the entire pan immediately!

I followed most of the suggestions of tgparks to make them healthier. My kids loved them but hubby and friends were underwhelmed. I think the applesauce made them have a spoungey texture. Next time, I will follow the recipe exactly and see what I think.

Yum, Yum, and more Yum!!! So good and moist and delicious!

this recipe is pretty good not much banana taste though...

A quick and kid friendly recipe to make. Delicious too!!!

Delicious! It's very cakey and not overly banana flavored - maybe because the bananas I used weren't super ripe. I also used a 9x13 pan and baked for 35 minutes. A great alternative to banana bread.

My god. This is fantastic! I added 1 tsp cinnamon and a pinch of nutmeg, and before baking added a layer of crumbles (1/3 cup brown sugar, 1 tbsp butter, 1/4 tsp cinn, 2 tbsp flour) to the top. I also used a 9x13 pan so they took 28 minutes to fully cook. I am dreading my roommates coming home.. I know they will eat the whole thing by the time I am back from class!

FANTASTIC!! One of the best recipes yet! I baked in a 9x13 glass dish for 32 minutes. Perfectly moist and delicious! Great balance of chocolate and banana!!!! Thank you for a great recipe!

Good recipe, just wish I had followed advice and cut the sugar; it was a little too sweet and I didn't even use a full cup of chocolate chips. I baked in a muffin pan for exactly 20 minutes and they were perfectly done. I also used an egg-replacer. I'll make these again, with less sugar.

I think I needed to add more banana's! My turned out dry!!

This was a perfect dessert for using up old bananas. It came out moist and dense (like a muffin). I stuck with the original recipe but cooked it in a 9x13 pan for an additional 10-15 mins (a recommendation from another reviewer.) When it was still warm out of the oven, I melted some more chocolate chips on the top, and sprinkled a layer of crystallized sugar which gave it a sweet, chocolatey crunch topping! I brought it to work the next day, and everyone DEVOURED it...I even passed the recipe on to others cause they enjoyed it so much! I'll definitely make this again :)

Quick, easy and tasty!

Good stuff! Made it healthier by replacing the butter with applesauce and using white wheat flour. Also reduced the sugars to half a cup each. Baked in a 9x13 baking dish. Everyone loved it right out of the oven.

WOW! I didn't know if I would like this or not, but this is the BOMB! I followed the recipe exactly. I did put chocolate chips on top to melt them spread them all over. I added cool whip on the top when served. My family loved it! This is a keeper.

great recipe! light fluffy and cake like! very good....definately keeping this one!

Excellent! I took them to a church fellowship party, and they were really enjoyed! Very easy recipe with ingredients I had on had. I will make these often.

Amazing, I made in 9x13 pan instead of a jelly roll pan and baked it about 10 min longer. It was gone in a flash . A keeper!

YUM! My husband and I have been gobbling these up! Like other reviewers, I used a 9x13 and cooked for about 25 minutes. I used the Chocolate Icingfrom this site and the combination was heavenly. Thanks for a great recipe!

Scrumptious. This will remain in my recipe box. Baked like bars or moiist, cakey brownies in consistency which I like. My changes were 1/2 cup Smart Balance and 1/4 cup applesauce instead of butter, 1/2 cup white and 1/2 cup brown sugars, 1 cup white and 3/4 white- whole-wheat flour. I also added 1/2 teas. of apple pie spice to compensate for the whole-wheat flavor. Baked in 9 X 13 pan, 35 min. at 350. Dusted with cocoa when cooled. Perfect!

I just loved this recipe. It's not too sweet but with enough chocolate and banana to satisfy my cravings. My kids loved it too!!