Banana Chocolate Chip Dessert Recipe

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Most Helpful Positive Review

Oct 24, 2003

This is a terrific recipe. I didn't have the 10x15 jelly roll pan, so I made it in a 9x13 pan. I had to leave it in the oven for about 10-15 minutes longer, but the result was a moist, banana-y, cake-like dessert! I didn't even need to serve it with the recommended chocolate sauce and whip cream! Definitely a keeper.

—NITAM

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Most Helpful Critical Review

Nov 12, 2003

Just like what the other review said, this tasted like banana bread with chocolate chips. I thought the chocolate ruined it. Maybe white chocolate chips or walnuts would be better. Terrible combination.

—Jamesn71

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224 Ratings

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Dec 26, 2006

I was wanting something a little healthy but not a bread since my husband doens't like banana bread, I tried this dessert and it was delicious! I did use 3/4 cup and 1 tablespoon of applesauce instead of butter and 3 egg whites instead of 1 egg. I also used 3 really ripe (almost black) bananas and lowered my sugar to 1/2 cup of each. I used a bar pan and the bars came out moist and more like a bar with a little cakey spring to it. My husband loved it and my son devoured his. Great recipe!

—tgparks

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Sep 29, 2003

This is now what I make every time I bring a dessert into my daughter's class, she requests it as well as all her friends. It's kind of nice to bring to school something other than cupcakes and cookies. Works well if you use whole wheat flour, also!

—BARBPL

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Sep 01, 2003

This recipe is a real winner. I think I will always consider making it when I have ripe bananas. It's a cross between a chocolate chip cookie and banana bread. I didn't have a jelly roll pan and wanted a thinner bar-type dessert so I spread the batter in a cookie sheet. I baked it for approx. 7 minutes less than the recipe calls for. Also I stored the bars in between layers of parchment paper in an air-tight container to keep them from sticking together.

—Cheryl R

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Nov 02, 2003

I wasn't paying attention and mixed all the ingredients together at once. And I don't own a jelly roll pan so I used a 12x7 baking dish. They still came out great! You can't go wrong with this recipe. It was gone in a day. A great recipe for old bananas.

—LILY C.

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Jul 19, 2006

I cooked mine in a 9 by 13 pan for about 30 minutes. I used milk chocolate chips instead of semi-sweet & garnished w/ a dollop of whipped cream & a sprinkle of mini-chips.

—IMVINTAGE

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Nov 04, 2003

At first I thought these would not turn out. The sides were getting done too fast so I tuened the heat down. I had to bake mine for probably twice the time on the recipe - but my friends all LOVED them - I left out for them and I even got a message on my phone telling me how great they were! I used a chopped up milk chocolate bar instead of semi-sweet chips and it sunk a little to the bottom and made the best chocolate layer!

—RebeccaMW

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Nutrition

Calories
174 kcal
9%

Carbohydrates
25.2 g
8%

Cholesterol
24 mg
8%

Fat
8.2 g
13%

Fiber
0.9 g
4%

Protein
1.7 g
3%

Sodium
125 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Chocolate Chip Dessert

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 174
Calories from Fat: 74

% Daily Value *
Total Fat 8.2g 13 %
Saturated Fat 5g 25 %
Cholesterol 24mg 8 %
Sodium 125mg 5 %
Potassium 82mg 2 %
Total Carbohydrates 25.2g 8 %
Dietary Fiber 0.9g 4 %
Protein 1.7g 3 %
Sugars 16.5g
Vitamin A 4 %
Vitamin C 1 %
Calcium 4 %
Iron 8 %
** Thiamin 8 %
Niacin 8 %
Vitamin B6 3 %
Magnesium 5 %
Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.