One of my favorite things about the fall is baking! Today, I’m sharing one of my favorite dessert recipes for the Banana Chocolate Chip Nut Bars. These are a great way to use up over-ripe bananas, and they are way tastier than any store bought cookies or brownies.

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Banana Chocolate Chip Nut Bars

Recipe by Underground Crafter

Adapted from Mrs. Fields Best Cookie Book Ever!: 130 Delicious Cookie and Dessert Recipes from the Kitchen of Mrs. Fields

Makes

• 28-32 brownie-sized bars.

Ingredients

• 2.5 cups all purpose flour.
• 0.5 teaspoon baking soda.
• 0.25 teaspoon salt.
• 1 cup (2 sticks) butter, softened.
• 1 cup (lightly packed) organic coconut palm sugar, or light brown sugar.
• 0.5 cup granulated vegan sugar, or white sugar.
• 1 large egg.
• 1 teaspoon almond extract, or vanilla extract.
• 2 medium bananas, mashed.
• 2 cups (~12 ounces) semisweet chocolate chips.
• 1 cup (~4 ounces) chopped pecans, or other chopped nuts.

Equipment

• Small bowl.
• Large bowl.
• Mixing spoon.
• 10″ x 15″ jelly roll pan.
• Scraper spatula.

Instructions

• Preheat oven to 300 degrees Fahrenheit.

• In small bowl, combine flour, baking soda, and salt. Mix well and set aside.
• In large bowl, cream butter. Use butter wrapper to lightly grease jelly roll pan.
• Add sugars and cream into a grainy paste, being sure to scrape down sides of bowl.
• Add egg, extract, and banana. Mix thoroughly, breaking up banana lumps, until smooth.
• Add chips, nuts, and flour mixture. Mix until just combined.

• Spread mix evenly onto jelly roll pan, using scraper spatula to smooth.

• Bake 20-28 minutes, or until top is golden brown, edges are crispy, and a toothpick inserted in the center comes out dry.
• Transfer to a cool surface. Wait 5 minutes before cutting into bars.

Variations

• Use chocolate peanut butter chips instead of chocolate chips and nuts.
• Substitute chopped walnuts or other nuts for the pecans.
• If you can find banana extract, use that to substitute for almond or vanilla extract.