Ingredients:

  • 1.5 cups overripe bananas, mashed (345g)
  • 0.5 cup unsalted butter, melted (113g)
  • 1 cup granulated sugar (200g)
  • 1 tablespoon pure vanilla extract (15ml)
  • 1.5 cups all-purpose flour (190g)
  • 0.5 teaspoon fine sea salt (3g)
  • 1 cup semi-sweet chocolate chips (170g)

Instructions:

  1. Preheat oven to 350°F (180°C). Line your 8x8 pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Mash 1.5 cups bananas (345g). Use a fork to smash them in a large bowl until no large chunks remain. Note: This creates a uniform liquid gold base.
  3. Stir in 0.5 cup melted butter (113g). Mix well until the fat is fully incorporated and the mixture looks glossy.
  4. Add 1 cup granulated sugar (200g). Stir vigorously for 1 minute until the sugar begins to dissolve.
  5. Mix in 1 tablespoon vanilla (15ml). Combine thoroughly to distribute the aroma.
  6. Fold in 1.5 cups flour (190g) and 0.5 teaspoon salt (3g). Stop mixing as soon as the last white streak disappears. Note: Over mixing leads to a rubbery texture.
  7. Gently fold in 1 cup chocolate chips (170g). Distribute them evenly through the thick batter.
  8. Spread the batter into the prepared pan. Smooth the top with a spatula until it reaches the corners.
  9. Bake for 30 minutes. Remove from the oven until a toothpick comes out with a few moist crumbs. Note: Do not wait for a clean toothpick or they will be dry.
  10. Cool completely in the pan. Let them sit for at least 1 hour until the structure sets and becomes velvety.