Chocolate Chip Banana Bread Squares

I’m in the habit of eating a half a banana with my coffee every morning. I like a very yellow, no freckles banana so every now and then when I buy too many bananas and they become over ripen I won’t eat them.

In an effort to not waste them, I always have a banana bread mix in the pantry and but being a fan of baking I thought it was silly of me to buy a pre-made mix when I know I can easily create an easy and delicious recipe from scratch.

Look no further. This recipe is easy, comes together quickly, bakes quickly and tastes insanely good.

The bread is moist, fluffy, has chocolate chips and a sugary crust that takes makes this bread better than any pre-made mixes out there!

This is how I made these Chocolate Chip Banana Bread Squares:

Preheat the oven to 350º.

Let’s start by mixing all the wet ingredients together:

Smash the bananas in the larger bowl, make sure they are smooth and there are no large chunks. 

Tip! If you love big banana chunks in your banana bread, then leave larger chunks. 

Add the oil, water, eggs, and vanilla into the smashed bananas.

Mix well until all ingredients are well incorporated. 

In a separate bowl, the smaller bowl, sift the flour, salt, and baking soda, baking powder and 1 1/2 cups of sugar.

Add the chocolate chips to the dry ingredients. 

Tip! Adding the chocolate chips to the flour helps them not sink to the bottom of the bread when baking. 

Add the dry ingredients into the wet ingredients and combine until just mixed. 

Tip! Over mixing makes batters tough so do not over mix if you prefer a soft moist banana bread. 

Line the baking pan with parchment paper. 

Measure the paper so it overlaps the size of the baking pan by at least 4-5 inches in each direction. Cut the corners of the paper so they can touch each corner of the pan.

Then fold the flaps towards the inside so it makes a square the size of the measured pan. Flip the parchment paper inside of the mold and unfold the flaps, allow them to overlap on each side of the mold.

Pour the batter into the sprayed lined pan.

Pour the remaining 1/3 of sugar onto the entire top surface of the batter. Try to cover every inch as this will form the most delicious sugar crust on the top. 

Bake the bread for 30-35 minutes.

At minute 30, test the bread by sticking a toothpick into the middle of the pan, if the toothpick comes out clean, the bread is done. 

Allow the bread to rest for a few minutes before removing it from the pan. 

Pull the sides of the parchment paper up and pull out of the pan. 

Cut the bread into even squares.

I personally love treating myself to this delicious bread warm right out of the oven and with a hot cup of coffee. There is noting better.

Enjoy!