Recipe quick take: King Arthur Flour’s Banana–Chocolate Chip Squares

Continuing our series of easy midweek baking projects taken from the list of recipes I asked my coworkers to vote on, this week I did “Banana–Chocolate Chip Squares” from King Arthur Flour’s Whole Grain Baking (p. 344). It’s a pretty simple bar cookie, made with whole spelt flour; although only three people requested this recipe, it was nonetheless very well received.

Mise en place
This recipe is made by the creaming method: butter and brown sugar are creamed together, then mixed with the wet ingredients — here three mashed ripe bananas, lemon juice, and one egg — and then the dry ingredients: whole spelt flour, spices (cinnamoncassia and nutmeg), salt, and baking powder.

Bars cooling on rack
Chopped walnuts and chocolate chips are strewn across the top of the batter before baking, rather than being mixed in; the baking time is a fairly long 35 minutes at 350°F (175°C).

Portioned squares in cookie jar
After cooling in the pan overnight, the bars are cut into 24 approximately 2×2-inch (5×5 cm) squares.

Close-up of single square
A single Banana–Chocolate Chip Square weighs in at about 50 grams.


With Guittard Akoma 54% extra-semisweet baking chips:

Nutrition Facts
Serving size: 2″x2″ bar (approx. 50 g)
Servings per recipe: 24
Amount per serving
Calories 200 Calories from fat 99
% Daily Value
Total Fat 11g 17%
 Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 69mg 3%
Potassium 40mg 1%
Total Carbohydrate 25g 8%
 Dietary fiber 2g 7%
 Sugars 16g
Proteins 3g 6%
Vitamin A 4%
Vitamin C 2%
Calcium 5%
Iron 7%
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