Choc Chip Banana Bread Bars

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Banana bread just got better! These super moist Choc Chip Banana Bread Bars are what dreams are made of! With a banana bread base with dark chocolate chips and a cream cheese filling, it will be hard to make normal banana bread again!

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What equipment do I need to make Choc Chip Banana Bread Bars

• 8" x 8" Square cake tin

• Mixing spoons

• Bowls

• Oven

• Stand mixer

• Scale

• Masher

• Palette knife

What ingredients do I need to make Choc Chip Banana Bread Bars

• Egg

• Caster sugar

• Olive oil

• Plain flour

• Baking soda/bi-carb

• Ripe bananas

• Dark Chocolate chips

• Cinnamon

• Greek yoghurt

• Vanilla extract

• Icing sugar

• Cream cheese

• Butter

Some tips and tricks before you get started

• Have all your ingredients weighed out and ready to go. This makes the process a lot smoother.

• Use super super ripe bananas. This makes the bread super flavourful, sweet and moist.

• Do not overmix the bread. Mix until all ingredients are just combined. Otherwise the bread can become tough

• Make sure the bread is completely cooled before spreading the icing on top, otherwise the icing will melt and it will become quite the mess!

Substitutions

Olive oil- Any neutral flavoured oil can be used eg. Vegetable oil, canola oil, coconut oil.

Dark chocolate chips- Milk or white chocolate chips can be used instead of dark, however this will up the sweetness of the bars.

Butter- Dairy free butter can be used instead of normal butter.

Greek yoghurt- Sour cream or coconut yoghurt can be used instead of greek yoghurt. It just needs to be plain and unsweetened.

Storage.

The Choc Chip Banana Bread Bars will last 3-5 days in an air tight container in the fridge. Or 3 months in the freezer.

Choc Chip Banana Bread Bars

Yields: 6 slices

Time: 45mins + cooling

Ingredients

1 egg

110g caster sugar

45g olive oil

110g plain flour

1/2 tsp baking soda/bi-carb

2 medium ripe bananas-mashed

45g plain greek yoghurt

1 tsp vanilla extract

120g dark chocolate chips

1/2 tsp ground cinnamon

Cream cheese frosting

125g cream cheese

75g butter

150g sifted icing sugar

1 tsp vanilla

Instructions

1. Preheat oven to 160°C

2. Line an 8" x 8" square cake tine with baking paper

3. Sift together flour and bi-carb

4. Place the eggs and sugar in a bowl fitted to a stand mixer with the whisk attachment and whisk on high until light and fluffy (approx 6 mins)

5. Drizzle in the olive oil and whisk on low until combined.

6. Add in the mashed bananas, yogurt, cinnamon and vanilla. Whisk on low until combined

7. Add in the dry ingredients and choc chips on low and whisk until combined

8. Pour mixture into the prepared tin and bake for 30mins or until a skewer comes out clean

9. Once baked, turn out on to a cooling rack, allow to cool.

10. While the choc chip banana bread is baking make the cream cheese frosting.

11. In a bowl fitted with the paddle attachment place the softened butter and softened cream cheese. Beat on high for 5 minutes until no lumps are left. Scrape down bowl periodically.

12. Slowly add in the icing sugar to the butter and cream cheese.

13. Once all the icing sugar has been added, add in the vanilla on low until combined. Scrape down the bowl and then on medium speed beat the icing for 8 minutes.

14. Once the choc chip banana bread is completely cooled, cut it in half having 2 rectangles.

15. Spread the cream cheese frosting on half using a palette knife, then place the other half with no cream cheese frosting on top. To have a flat top for slicing make sure the bottom of the choc chip banana bread is facing up.

16. Place in the fridge (or freezer to speed it up) for 30 minutes- 1 hour until the cream cheese frosting has firmed up.

17. Slice the bar int 6 pieces with a sharp serrated knife.