Banana Chocolate Chip Bars

A splash of brandy in the browned butter frosting lends a sophisticated allure to these Banana Chocolate Chip Bars. You're going to love them!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 23

Total Time 33

Servings bars

Calories 255kcal

Preheat oven to 350°F.
Lightly grease a 9x13 inch baking pan with non-stick baking spray and set aside.
Beat softened butter in the bowl of a stand mixer fitted with the wire whip attachment for 30 seconds, then add in the sugars and beat until combined.
1/2 cup unsalted butter, softened, 1 cup granulated sugar, 1/3 cup dark brown sugar, packed
Add in the baking powder, baking soda, cinnamon, nutmeg and salt; beat until combined, scraping down sides of bowl occasionally.
1 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, 1 tsp. cinnamon, 1/4 tsp. nutmeg
Beat in the eggs, mashed bananas, vegetable oil, and vanilla extract until combined.
3 overripe bananas, mashed (~1 cup), 2 large eggs, 1/3 cup vegetable oil, 1 tsp. vanilla extract
Turn off mixer, add in flour and mini chocolate chips. Fold until combined.
2 cups flour, 1 cup mini chocolate chips + 1/3 cup for garnishing on frosting
Pour batter into prepared baking dish, spreading evenly.
Bake for 23-25 minutes or until a toothpick inserted into the center comes out mostly clean. A few crumbs is OK (we don't want to over bake these beauties!) Cool bars completely.

Place the butter in a light colored pan over medium heat and melt.
1/3 cup unsalted butter
Stir the butter to keep it moving as it melts; turn heat down to low.
Watch butter closely, continuing to stir, noticing how butter will begin to foam, simmer, and turn golden. It will smell nutty and buttery at this point and that's when you'll turn heat off.
Pour into a medium sized heat proof bowl to stop cooking process (if you leave it in the same pan it's cooked in, butter will burn).
Add in the sifted powdered sugar, brandy, milk and vanilla extract. Whisk until combined. Add a splash more milk to get to desired spreading consistency. Spread on cooled bars. Sprinkle more mini chocolate chips on top, gently pressing them into the frosting to stick. Cut and enjoy.
2 cups powdered sugar, sifted, 1 Tbsp. brandy*, 1 Tbsp. milk, 1 tsp. vanilla

Don't over bake: I know this goes without saying for most baked goods but over baking these bars will dry them out. Pull them out before you think you need to since they will continue to cook in the pan as they cool.
Feel free to line the pan with parchment paper for easy clean up.
Store bars in an airtight container for up to 1 week in the fridge or freezer for 3 months. They freeze well because they're so moist!
Use more milk instead of brandy, if desired.