šŸ™ˆ šŸ™Š  Monkey Bars (Chocolate Chip Banana) šŸ™‰

šŸ™ˆ šŸ™Š Monkey Bars (Chocolate Chip Banana) šŸ™‰


  • 1 cup unsalted butter, room temperature
  • 2 cups light or dark brown sugar (I used monkfruit for low sugar)
  • 3 tsp vanilla extract
  • 1 tsp fine salt
  • 2 large eggs, room temperature
  • 2 cup all-purpose flour
  • 2 cups mashed overripe banana - about 4 medium banana
  • 1.5 cups chocolate chips, chopped
  • Optional add ins: chia (for protein) and or flax seeds



  1. Preheat the oven to 350Ā°F. Line a 9X13 baking dish with parchment paper or foil and spray with cooking spray. Set aside
  2. In a large bowl or the bowl of a stand mixer, cream together 1 cup unsalted butter and 2 cups brown sugar. Mix on a medium high speed for about 2 minutes, until the mixture becomes lighter in color.
  3. Add in 3 tsp vanilla extract, 1 tsp salt, and 2 large eggs. Mix on a medium-low speed until fully incorporated. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  4. Mix in 2 cups all-purpose flour and mix on low until just combined and streaks of flour aren't visible anymore.
  5. Add 2 cups mashed banana and mix on a low speed until you can't see any big chunks of banana.
  6. Fold in 1.5 cups mini chocolate chips or chopped chocolate chips, saving a few to sprinkle on top of batter before they're baked.
  7. Pour into the prepared pan and sprinkle with a few additional bits of chocolate.
  8. Bake for 32-36 minutes, until the edges are golden brown and the center is baked through. Rotate the pan halfway through to help the bars bake evenly.
  9. Cool fully before cutting to get clean sliced squares. Cut as desired.
  10. Leftovers can be covered with plastic wrap or stored in an airtight container in the fridge for up to a week.

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