Triple Chip Banana Bars

Banana-nut muffins and banana bread are my usual standbys when I want to use up overly ripe bananas. Banana bars studded with chocolate chips might be my new go-to.

Not only did these bars let me use up my bananas, but they also gave me another chance to bake with spelt flour. Spelt is a distant relative of present-day wheat and can be used in most recipes calling for wheat flour, especially quick breads.

I had no trouble finding spelt flour and purchased Bob’s Red Mill brand at my local Earth Fare. The store carried a few other brands of packaged spelt flour and also sold it to measure in the bulk section.

Triple Chip Banana Bars

 The original recipe, banana chocolate-chip squares, called for topping the banana bars with one cup of chocolate chips and one cup of walnuts. I made the bars a slightly different way and topped them with one cup of chocolate chips, 1/2 cup of butterscotch chips, and 1/2 cup of white chocolate chips.

I also experimented by topping half of the banana squares with chocolate. After the squares cooled, I melted three ounces of chocolate with two tablespoons of butter and poured the mixture over the top of the cooled banana bars.

I shared my banana bars with co-workers who deemed the recipe a keeper. One friend suggested the banana bars could be improved if baked a crisp crust on top. I agreed a bite of crunch would provide a nice balance to the very tender banana bars, but we could not figure out exactly how to accomplish this. As for the verdict on the chip-studded versus the chocolate-topped bars, the split was 50-50. Enjoy!

Triple Chip Banana Bars

Triple Chip Banana Bars
  • ¾ cup (1½ sticks) butter
  • ¼ cups light or dark brown sugar, packed
  • 1 cup mashed banana (about 3 overly ripe bananas)
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1¾ cups spelt flour
  • 1 cup semi-sweet chocolate chips
  • Optional Ingredients
  • ½ cup white chocolate chips
  • ½ cup butterscotch chips
  • 1 cup walnuts
  1. Cream the butter and sugar in a large mixing bowl.
  2. Beat in the banana, lemon juice, and vanilla.
  3. Add the egg and continue to mix while sprinkling in the cinnamon, baking powder, salt, and nutmeg.
  4. Add the spelt flour and mix until incorporated.
  5. Pour the batter into a greased 9 x 13 baking pan.
  6. Sprinkle the desired mix of chips and nuts on top.
  7. Bake at 350 degrees F for 35-40 minutes until the center is firm.
  8. If at all possible, allow to rest overnight before cutting and enjoying.

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