Ingredients
Scale
- 3 ripe bananas, mashed 🍌
- 115g (1/2 cup) unsalted butter, melted 🧈
- 150g (3/4 cup) brown sugar 🍯
- 1 large egg 🥚
- 1 tsp vanilla extract 🍦
- 190g (1 1/2 cups) all-purpose flour 🌾
- 1 tsp baking soda 🫧
- 1/2 tsp ground cinnamon (optional) 🌰
- 1/4 tsp salt 🧂
- 80g (1/2 cup) chopped walnuts or pecans (optional) 🌰
- 100g (1/2 cup) chocolate chips (optional) 🍫
- 2 tbsp rolled oats for topping (optional) 🥣
Instructions
- Preheat oven to 175°C (350°F). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, mash the ripe bananas with a fork until mostly smooth 🍌.
- Stir in the melted butter and brown sugar until combined 🧈🍯.
- Add the egg and vanilla extract, mixing until incorporated 🥚🍦.
- In a separate bowl, whisk together the flour, baking soda, cinnamon (if using), and salt 🌾🫧🧂.
- Fold the dry ingredients into the wet banana mixture until just combined — avoid overmixing to keep bars tender.
- Gently fold in the chopped nuts and/or chocolate chips if using 🌰🍫.
- Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle oats or extra chips on top if desired 🥣.
- Bake for 28–34 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
- Remove from oven and let cool in the pan on a wire rack for at least 15 minutes. Use the parchment overhang to lift the bars from the pan and cool completely before slicing 🔪.
- Cut into 12 bars and serve. Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.