Banana Chip Bars

Great way to use extra ripe bananas! The only thing I did differently is to use semi-sweet chocolate chips. I know that some chocolate chip cookie bars can be dry and crumbly, but these are very moist bars (a little sticky, actually, so I'm keeping them in the refrigerator -- even though they won't last more than a day or two)!

Mmmm good!! Made as is!! Treat for my office workers that they loved! Thanks!

This is the sort of recipe that needs more than five stars. Fantastic, moist, tasty. I only put in half the choc chips as they are hugely expensive here, and didn't have whole wheat flour and it is perfect for us. Thanks to Sallyanne for a great recipe, one I know will be used regularly, and to Parsley for suggesting it!

I had two overripe bananas and wanted something easy and this fit the bill. I would describe these bars as moist and chewy banana "blondies." They are not too moist and not too cakey; just right. Even better, is that the edges don't get hard and crunchy, so nobody avoids eating the edges! I baked mine a little over 30 minutes. Thanx for this great recipe. I'll use this again!

Great tasting treat! I added just a bit more vanilla, force of habit for me. They needed more than 25 minutes to cook but turned out moist and delicious. Thanks.