Description
These 30-minute sheet pan banana muffin bars bake in one pan for fast breakfasts, snacks, and meal prep. They offer the cozy flavor of banana muffins in easy-to-slice squares.
Ingredients
- 3 large very ripe bananas, mashed
- 1/2 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 1/2 cup neutral oil such as avocado or vegetable oil
- 1/2 cup plain Greek yogurt or sour cream
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon fine salt
- 3/4 cup mini chocolate chips or chopped dark chocolate
- 3/4 cup chopped walnuts or pecans
- 3 tablespoons granulated sugar (for topping)
- 2 tablespoons light brown sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F. Lightly grease a rimmed quarter sheet pan about 9 by 13 inches and line it with parchment, leaving an overhang on two sides.
- In a large bowl, mash the bananas until mostly smooth. Whisk in the brown sugar, granulated sugar, oil, Greek yogurt, eggs, and vanilla until the mixture is thick and glossy.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly mixed.
- Add the dry mixture to the wet mixture. Gently fold with a spatula just until no dry flour remains. Fold in the chocolate chips and chopped walnuts.
- Pour the batter into the prepared sheet pan. Spread it into an even layer, smoothing the top.
- In a small bowl, stir together the topping sugars and cinnamon until sandy. Sprinkle this mixture evenly over the batter.
- Bake at 350°F for 18 to 22 minutes. Check for doneness with a toothpick in the center; it should come out clean or with a few moist crumbs.
- Set the pan on a wire rack and let the bars cool for at least 15 minutes. Lift the slab out using the parchment overhang, then cut into squares and serve.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- Avoid overmixing the batter after adding the flour to keep the bars soft.
- Cool the bars sufficiently before slicing so the crumb sets properly.
- Store cooled bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- You can freeze cut bars for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 18 to 22 minutes
- Category: Dessert/Snack
- Method: Baking
- Cuisine: American