Over ripe bananas deserved to be used, pumpkin and banana chocolate chip bars.
I promise we constantly have over ripe bananas in this house. It normally all takes place after my kids beg for bananas, but then they don’t eat them. I wanted to do something a little different from my usual banana bread when it came to using up these ripe bananas. These pumpkin and banana chocolate chip bars were up for order.
When you have pumpkin puree and bananas, you bake.
I love to bake with pumpkin puree as well as ripe bananas. They make for extra moist desserts or breads. I have used pumpkin puree in place of eggs for brownies and now I have done it again with these bars. They are a mix between brownies and cake. They are not as dense and chewy as brownies, but also not as fluffy as a piece of cake.
I love using the Funfetti cake mix in these because it not only adds that great ‘cake’ flavor, but also is fun with the added sprinkles. You can use any cake mix. As for the chocolate chips, this addition was something my kids really wanted to include, but you don’t have to add them. Take it from me though, so good with the chocolate chips!
Breakfast, dessert, snack.
I honestly can’t tell you where these pumpkin and banana chocolate chips bars belong. They are good any time of the day! My oldest was eating these for breakfast. Warmed them up for a few seconds, and good to go.
Check out the recipe for yourself!
- Preheat oven to 350
- Prep a 8x8 square baking pan with cooking spray and parchment paper.
- Place peeled bananas in a large mixing bowl, and smash with a fork.
- Add the pumpkin puree and mix.
- Add the cake mix and mix.
- Add the milk and mix.
- Carefully fold in the chocolate chips.
- Pour the batter into the prepped 8x8 pan.
- Sprinkle more chocolate chips on top and place in oven.
- Bake for 35 minutes or until the edges are beginning to darken.
- Allow to cool for 10 minutes before cutting. Enjoy!