Chocolate Chip Banana Bread Squares
Combine the Dry Ingredients
In a separate smaller bowl, sift together the flour, salt, baking soda, baking powder, and 1 1/2 cups of granulated 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 to the wet ingredients and mix just until combined.
Tip! Over mixing makes batters tough so do not over mix if you prefer a soft moist banana bread.
Line the Pan and Bake
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.
Fold the flaps inward to form a square the size of the pan. Place the parchment inside the pan and unfold the flaps so they overlap the sides.
Pour the batter into the sprayed, parchment-lined pan.
Sprinkle the remaining 1/3 cup of sugar evenly over the batter, covering the entire surface to create the crisp sugar crust.
Bake for 30–35 minutes.
At 30 minutes, insert a toothpick into the center. If it comes out clean, the banana bread is done.
Allow the bread to rest for a few minutes before removing it from the pan.
Use the parchment overhang to lift the banana bread out of the pan.
Cut the bread into even squares.
I love treating myself to one of these banana bread squares while it is still warm, with a hot cup of coffee. There is nothing better.
Enjoy!
More Banana and Chocolate Recipes
For more sweet treats, try my Chocolate Chocolate Chip Banana Muffins, Honey Butter Bars, or Homemade Chewy Granola Bars.
Disclosure: This post contains Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase through these links, I may earn a commission at no additional cost to you.
Chocolate Chip Banana Bread Squares
Equipment
- 1 extra large mixing bowl (any appropriately sized bowl works; the linked set is the exact set I use)
- 1 Large mixing bowl (any appropriately sized bowl works; the linked set is the exact set I use)
- 1 fine-mesh sieve (the linked sieve is similar to the one I use)
- 1 9×9-inch metal baking pan
Ingredients
- 1 3/4 cups mashed bananas about 2 1/2 bananas
- 2 extra-large eggs
- 1/2 cup coconut oil flavorless
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1 1/2 cups granulated sugar plus 1/3 cup for topping
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F.
- Mash the bananas in an extra-large mixing bowl until mostly smooth.
- Add the coconut oil, water, eggs, and vanilla extract to the mashed bananas. Mix until well combined.
- In a large mixing bowl, sift together the all-purpose flour, kosher salt, baking soda, baking powder, and 1 1/2 cups granulated sugar.
- Add the semisweet chocolate chips to the dry ingredients and stir to distribute them evenly.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Line a 9×9-inch metal baking pan with parchment paper, leaving 4–5 inches of overhang to use as handles.
- Cut and fold the parchment paper at the corners so it fits neatly inside the pan.
- Pour the batter into the prepared pan and spread it evenly.
- Sprinkle the additional 1/3 cup granulated sugar evenly over the top of the batter.
- Bake for 30–35 minutes.
- Start checking at 30 minutes by inserting a toothpick into the center. The squares are done when it comes out clean or with a few moist crumbs.
- Let the squares cool in the pan for a few minutes.
- Use the parchment-paper handles to lift the squares from the pan and transfer them to a cutting board.
- Cut into 12 squares and enjoy.
Recipe Video Instructions
Notes
Mix the Wet Ingredients
Preheat the oven to 350°F.
Start by mixing the wet ingredients.
Mash the bananas in the larger bowl until smooth, with 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 to the mashed bananas.
Mix until all the wet ingredients are well incorporated.
Combine the Dry Ingredients
In a separate smaller bowl, sift together the flour, salt, baking soda, baking powder, and 1 1/2 cups of granulated 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 to the wet ingredients and mix just until combined.
Tip! Over mixing makes batters tough so do not over mix if you prefer a soft moist banana bread.
Line the Pan and Bake
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.
Fold the flaps inward to form a square the size of the pan. Place the parchment inside the pan and unfold the flaps so they overlap the sides.
Pour the batter into the sprayed, parchment-lined pan.
Sprinkle the remaining 1/3 cup of sugar evenly over the batter, covering the entire surface to create the crisp sugar crust.
Bake for 30–35 minutes.
At 30 minutes, insert a toothpick into the center. If it comes out clean, the banana bread is done.
Allow the bread to rest for a few minutes before removing it from the pan.
Use the parchment overhang to lift the banana bread out of the pan.
Cut the bread into even squares.
I love treating myself to one of these banana bread squares while it is still warm, with a hot cup of coffee. There is nothing better.
Enjoy!
More Banana and Chocolate Recipes
For more sweet treats, try my Chocolate Chocolate Chip Banana Muffins, Honey Butter Bars, or Homemade Chewy Granola Bars.
Disclosure: This post contains Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase through these links, I may earn a commission at no additional cost to you.
Chocolate Chip Banana Bread Squares
Equipment
- 1 extra large mixing bowl (any appropriately sized bowl works; the linked set is the exact set I use)
- 1 Large mixing bowl (any appropriately sized bowl works; the linked set is the exact set I use)
- 1 fine-mesh sieve (the linked sieve is similar to the one I use)
- 1 9×9-inch metal baking pan
Ingredients
- 1 3/4 cups mashed bananas about 2 1/2 bananas
- 2 extra-large eggs
- 1/2 cup coconut oil flavorless
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1 1/2 cups granulated sugar plus 1/3 cup for topping
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F.
- Mash the bananas in an extra-large mixing bowl until mostly smooth.
- Add the coconut oil, water, eggs, and vanilla extract to the mashed bananas. Mix until well combined.
- In a large mixing bowl, sift together the all-purpose flour, kosher salt, baking soda, baking powder, and 1 1/2 cups granulated sugar.
- Add the semisweet chocolate chips to the dry ingredients and stir to distribute them evenly.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Line a 9×9-inch metal baking pan with parchment paper, leaving 4–5 inches of overhang to use as handles.
- Cut and fold the parchment paper at the corners so it fits neatly inside the pan.
- Pour the batter into the prepared pan and spread it evenly.
- Sprinkle the additional 1/3 cup granulated sugar evenly over the top of the batter.
- Bake for 30–35 minutes.
- Start checking at 30 minutes by inserting a toothpick into the center. The squares are done when it comes out clean or with a few moist crumbs.
- Let the squares cool in the pan for a few minutes.
- Use the parchment-paper handles to lift the squares from the pan and transfer them to a cutting board.
- Cut into 12 squares and enjoy.
Recipe Video Instructions
Notes
Why You’ll Love These Banana Bread Squares
I’m in the habit of eating half a banana with my coffee every morning. I prefer bananas that are bright yellow with no freckles, so whenever I buy too many and they become overripe, I save them for these chocolate chip banana bread squares.
I used to keep a banana bread mix in the pantry to avoid wasting ripe bananas. As someone who loves to bake, I knew I could create an easy and delicious version from scratch instead.
This recipe comes together quickly and turns overripe bananas into a soft, satisfying treat.
The squares are moist and fluffy, with semisweet chocolate chips and a crisp sugar crust that makes every bite special.
How to Make Chocolate Chip Banana Bread Squares
Mix the Wet Ingredients
Preheat the oven to 350°F.
Start by mixing the wet ingredients.
Mash the bananas in the larger bowl until smooth, with 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 to the mashed bananas.
Mix until all the wet ingredients are well incorporated.
Combine the Dry Ingredients
In a separate smaller bowl, sift together the flour, salt, baking soda, baking powder, and 1 1/2 cups of granulated 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 to the wet ingredients and mix just until combined.
Tip! Over mixing makes batters tough so do not over mix if you prefer a soft moist banana bread.
Line the Pan and Bake
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.
Fold the flaps inward to form a square the size of the pan. Place the parchment inside the pan and unfold the flaps so they overlap the sides.
Pour the batter into the sprayed, parchment-lined pan.
Sprinkle the remaining 1/3 cup of sugar evenly over the batter, covering the entire surface to create the crisp sugar crust.
Bake for 30–35 minutes.
At 30 minutes, insert a toothpick into the center. If it comes out clean, the banana bread is done.
Allow the bread to rest for a few minutes before removing it from the pan.
Use the parchment overhang to lift the banana bread out of the pan.
Cut the bread into even squares.
I love treating myself to one of these banana bread squares while it is still warm, with a hot cup of coffee. There is nothing better.
Enjoy!
More Banana and Chocolate Recipes
For more sweet treats, try my Chocolate Chocolate Chip Banana Muffins, Honey Butter Bars, or Homemade Chewy Granola Bars.
Disclosure: This post contains Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase through these links, I may earn a commission at no additional cost to you.
Chocolate Chip Banana Bread Squares
Equipment
- 1 extra large mixing bowl (any appropriately sized bowl works; the linked set is the exact set I use)
- 1 Large mixing bowl (any appropriately sized bowl works; the linked set is the exact set I use)
- 1 fine-mesh sieve (the linked sieve is similar to the one I use)
- 1 9×9-inch metal baking pan
Ingredients
- 1 3/4 cups mashed bananas about 2 1/2 bananas
- 2 extra-large eggs
- 1/2 cup coconut oil flavorless
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1 1/2 cups granulated sugar plus 1/3 cup for topping
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F.
- Mash the bananas in an extra-large mixing bowl until mostly smooth.
- Add the coconut oil, water, eggs, and vanilla extract to the mashed bananas. Mix until well combined.
- In a large mixing bowl, sift together the all-purpose flour, kosher salt, baking soda, baking powder, and 1 1/2 cups granulated sugar.
- Add the semisweet chocolate chips to the dry ingredients and stir to distribute them evenly.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Line a 9×9-inch metal baking pan with parchment paper, leaving 4–5 inches of overhang to use as handles.
- Cut and fold the parchment paper at the corners so it fits neatly inside the pan.
- Pour the batter into the prepared pan and spread it evenly.
- Sprinkle the additional 1/3 cup granulated sugar evenly over the top of the batter.
- Bake for 30–35 minutes.
- Start checking at 30 minutes by inserting a toothpick into the center. The squares are done when it comes out clean or with a few moist crumbs.
- Let the squares cool in the pan for a few minutes.
- Use the parchment-paper handles to lift the squares from the pan and transfer them to a cutting board.
- Cut into 12 squares and enjoy.