Chocolate Chip Banana Bars – Moist, Sweet & Comforting.

Happy Boxing Day! It is Friday, December 26, 2025. Here in Agadir, the pace has slowed down after the Christmas rush. The Atlantic air is likely cool and refreshing today—perfect weather for a “kitchen-reset” bake. If you have a few overripe bananas sitting on the counter from the holiday fruit basket, these bars are the most delicious way to put them to use.

Unlike a traditional loaf of banana bread, these bars are thinner, denser, and have a “blondie-like” chewiness. They are designed to be eaten with your hands, making them the ultimate grab-and-go snack for a post-holiday walk along the beach or a cozy afternoon with a book.

The “Comfort” Profile

These bars hit the perfect balance between a wholesome snack and a decadent dessert.

Feature	The Result	Why It Works
Texture	Ultra-Moist	High ratio of mashed bananas to flour.
Flavor	Caramelized & Sweet	Brown sugar and ripe bananas create a deep, toffee-like base.
Experience	Melty & Rich	Dark chocolate chips provide a sharp contrast to the soft dough.

Ingredients

The Wet Base

3 Large Overripe Bananas: (The spottier, the better! This is where the moisture and natural sugar live).
1/2 cup Unsalted Butter: Melted and slightly cooled. (Or coconut oil for a dairy-free version).
1/2 cup Brown Sugar: Packed. (Brown sugar adds moisture and a hint of molasses).
1 Large Egg: Room temperature.
1 tsp Vanilla Extract.

The Dry Mix

1.5 cups All-Purpose Flour: (Can be substituted with Oat Flour for a heartier texture).
1 tsp Baking Soda.
1/4 tsp Salt.
1/2 tsp Ground Cinnamon: (Optional, but highly recommended for warmth).

The “Good Stuff”

3/4 cup Semi-Sweet or Dark Chocolate Chips.

Instructions: The One-Pan Method

1. The Prep

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal.

2. The Mash & Mix

In a large bowl, mash the bananas with a fork until they are mostly smooth with just a few small chunks.

Whisk in the melted butter, brown sugar, egg, and vanilla until well combined.

3. Incorporate the Dry

Sift in the flour, baking soda, salt, and cinnamon directly over the wet ingredients.

Use a spatula to fold everything together until just combined.

The Golden Rule: Stop stirring as soon as the last streak of flour disappears. Overmixing will make the bars tough rather than “pillowy.”

4. The Fold

Gently fold in about half of the chocolate chips.

5. The Bake

Spread the batter evenly into your prepared pan. Sprinkle the remaining chocolate chips over the top (this ensures every slice looks beautiful and has melty chocolate on top).

Bake for 20–25 minutes. * They are done when the edges are a light golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.

6. The Wait

Let the bars cool in the pan for at least 15 minutes before slicing into squares. This gives the structure time to set, ensuring you get clean cuts.

Texture & Flavor Notes

When you take your first bite, you’ll notice the velvety softness of the crumb. Because these are baked in a flat pan rather than a deep loaf tin, they cook more evenly, preventing that “gummy” center that sometimes plagues banana bread. The caramel notes from the brown sugar perfectly complement the tropical sweetness of the bananas, while the molten chocolate adds a hit of luxury.

Tips for Success

The Brown Sugar Swap: If you want a deeper flavor, use Dark Brown Sugar. If you want a lighter, cleaner sweetness, you can use granulated sugar or coconut sugar.
Add a Crunch: 1/2 cup of chopped walnuts or pecans added to the batter provides a wonderful textural contrast to the soft bars.
The “Healthy” Twist: You can replace the butter with 1/2 cup of Plain Greek Yogurt. This will make the bars even more moist and significantly lower in fat, though they will be slightly less “fudgy.”

FAQ

Can I make these Gluten-Free?

Yes. Use a 1-to-1 gluten-free baking blend. Because bananas provide so much structure and moisture, these bars adapt very well to gluten-free flours.

How do I store them?

Because of the high fruit content, these bars stay fresh in an airtight container at room temperature for 2 days. For longer storage, keep them in the refrigerator for up to a week. They are actually quite delicious when eaten cold!

Can I use frozen bananas?

Yes! Thaw them completely first and drain the excess liquid before mashing. Frozen bananas release a lot of water which can make the batter too thin if not drained.

A Sweet Boxing Day Treat

As you relax today in Agadir, let these Banana Bars be a simple, sweet reminder that the best treats often come from the simplest ingredients. It’s the perfect way to recharge and enjoy the quiet side of the holiday season.

Would you like me to find a recipe for a “3-Ingredient Peanut Butter Drizzle” to go over these bars for an extra layer of decadence?