Double Chocolate Banana Bars made with 5 bananas & double the chocolate for a tasty banana recipe that everyone enjoys. Not too sweet & perfect anytime!
Double Chocolate Banana Bars are a variation of our popular Chocolate Chip Banana Bars recipe. My family adores this version made with even more chocolate! Use whole wheat flour, coconut oil and even add spinach to make these delicious treats healthier. I like to serve these as an after-school snack, but they’re also perfect for breakfast and lunch. I make a pan and watch them disappear within a day- they’re THAT good!
If you cut the pan into 24 squares (which is a good sized square!) I calculate each square to be about 168 calories with 3 grams of protein. The bananas and spinach add some potassium and iron too, so overall, not a bad little treat! It’s a great banana recipe too- we seem to have really ripe bananas on hand once a month or so.
Much like a quick bread, these Double Chocolate Banana Bars do not need to be made with an electric mixer. Over-mixing will cause them to lose their fluffy texture. A simple mixing bowl and rubber scraper work just fine! I like to make these in my large jelly roll pan that has a lid, that way I can easily keep them fresh for several days while we enjoy them.
Double Chocolate Banana Bars
- 5-6 very ripe bananas (about 1 2/3 cup)
- 3/4 cup brown sugar
- 1/4 cup canola oil (or coconut oil)
- 1/4 cup milk
- 2 eggs
- 1/3 cup cocoa powder
- 1 3/4 cup flour (can use whole wheat)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup finely chopped spinach leaves, if desired
- 1 1/4 cup semi-sweet chocolate chips*, divided
- Heat oven to 350 degrees F. Spray a 15×10.5″ pan with non-stick spray.
- Peel bananas and mash well. Stir in brown sugar, oil, milk and eggs until combined.
- Add in dry ingredients and stir. Fold in spinach, if desired, and 3/4 cup chocolate chips.
- Spread the batter into the prepared pan and top with remaining chocolate chips.
- Bake 18-22 minutes, until a wooden toothpick inserted in center comes out clean.
- Cool completely and cut into squares.
Yields 24 bars.
I like to make a batch, then cool, cut and freeze in individual baggies. Since they’re filling, they make a wonderful snack, breakfast or school lunch addition.
If you love these Double Chocolate Banana Bars, make sure you try a few of our other favorite banana recipes:
- Chocolate Chip Banana Cake
- Peanut Butter Banana Bars
- Banana Cream Cheesecakes
- Banana Cream Cookies
- Cranberry Banana Bread
- Buttermilk Banana Cake
Double Chocolate Banana Bars
Ingredients
- 5-6 very ripe bananas about 1 2/3 cup
- 3/4 cup brown sugar
- 1/4 cup canola oil or coconut oil
- 1/4 cup milk
- 2 eggs
- 1/3 cup cocoa powder
- 1 3/4 cup flour can use whole wheat
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup finely chopped spinach leaves if desired
- 1 1/4 cup chocolate chips* divided
Instructions
- Heat oven to 350 degrees F. Spray a 15×10.5″ pan with non-stick spray.
- Peel bananas and mash well. Stir in brown sugar, oil, milk and eggs until combined.
- Add in dry ingredients and stir. Fold in spinach, if desired, and 3/4 cup chocolate chips.
- Spread the batter into the prepared pan and top with remaining chocolate chips.
- Bake 18-22 minutes, until a wooden toothpick inserted in center comes out clean.
- Cool completely and cut into squares.
Video
Notes
Like Brownies? Check out these great brownies recipes:
- The Best Mint Brownies
- The Easiest Brownies
- Snickers Brownie Bites
- Raspberry Cheesecake Brownies
- Cookies & Cream Brownies
- Orange Cheesecake Brownies
- Marshmallow Brownies
- Red Velvet Cheesecake Brownies
- Easy Black Forest Brownie
- BEST Brownies Ever
jane @ littlesugarsnaps says
These sounds really easy to make – a good recipe for the kids to take charge of I think. I like how much fruit is in these squares (and the sneaky spinach) – who would have guessed from looking at them? This is a very clever recipe.
Jessica says
Thank you Jane! Yes- my kids LOVE them!
Linda @ With A Blast says
I love how you “sneak” in a bit of veggie goodness ! Will definitely be making these chocolate banana bars soon 🙂
Delpha Phelps says
These banana chocolate bars are excellent! My husband is diabetic so the small amount of brown sugar makes them perfect for him, too. Five star recipe. Thanks!
Jessica says
So glad you enjoyed them Delpha! 🙂
Eva Vincent says
Amazing!!!!
I used 1 cup gluten free flour blend & 3/4C almond flour. I also used Bob’s Red Mill egg replaced.
sooo fluffy!!
Alison says
Eva, So glad to hear it worked out well with the gluten free flours! Thanks for sharing!
Mythili says
Can I avoid egg
Jessica says
I’ve never made this without egg… sorry I’m not more help!
Dani says
Mythili, another commenter said that the Bobs Red Mill egg replacer worked well in this recipe. I saw a very similar recipe on a vegan site that used “flax eggs”, which are 1 Tb flax meal + 2 Tb water to replace 1 egg.
Natalie says
Awesome recipe! I’m excited to try them out! Can ground flax be used along with all the other healthier ingredients?
Jessica says
Of course! I add ground flax often!
Dawn Doyle says
These are delicious! I did about a cup and a half of spinach ground up fine in my food processor and I also added a cup of frozen blueberries. So so happy with this recipe.
Alison says
Love the additions! Glad you enjoyed these!
Mallory says
I hope this isn’t a dumb question but is a 10.5×15 pan like a cookie sheet? Can I use that? I don’t have an actual ban bigger than 9×13. Can I make it in that and if so how will that affect baking time (I assume it’ll make the batter thicker with a smaller surface area to bake in)? Thanks for your help!!
Alison says
Hey Mallory! No it is definitely not a dumb question! Yes we make these in a Cookie Sheet so the time on the recipe is according to that!
Angela says
I only have 2 (small-medium) ripe bananas. Do you think it would come out ok with less banana?
Jessica says
I’d add in some applesauce as well, to compensate! Or yogurt- that’d work too.
Orietta Spence says
So good, not very sweet. I did not put the spinach in. Definitely one of my new favorite recipes.
Alison says
I’m glad you could add this recipe to your favorites!
Eme says
THESE BARS WERE A HUGE HIT! DELICIOUS!! I switched out regular flour for 1 c of rice flour and 3/4 c of coconut flour for a gluten free version and they turned out fantastic! I love them and so do all of my friends 🙂
Nellie says
So glad you enjoyed them and I’m glad the gluten-free version was so good too!
Liz says
Can I give this more than 5 stars??? I’ve never taken the time to review a recipe, but this one is truly outstanding. I was looking for something different to do with some leftover bananas and stumbled upon this. It was easy to make, I had all the ingredients on hand, and it was super-quick. My husband and I are incredibly picky about any kind of sweets and baked goods, and we LOVED these. Thank you for the recipe!
Alison says
This is awesome Liz! I’m so happy these could be exactly what you were looking for!
Newbie says
Hi, if I use. 9” square pan, how long do I need to bake it, I tried baking it for 22 min but it was very undercooked.
Jessica says
I recommend using a cooking thermometer to test for doneness. Baked goods generally need to reach 200 degrees F.
Vivian Tran says
how do you defrost after freezing/does freezing make it dry? so delish!
Jessica says
I’ve actually experienced the opposite- freezing makes them more moist! To be honest, I’m not a huge fan of freezing baked goods. I think it changes the consistency.
Jai says
I made this yesterday and they were sinfully delicious but healthy! My family kept eating while saying “it’s sooo chocolatey but banana healthy!” hahahaha. I did not sneaked in the spinach but next time I’m making them, I’ll put them in and see if my family will notice.
Katelyn says
These were so simple to make and very fluffy. A great way to use up overripe bananas! Will definitely make again. Thank you for the recipe!
Kaylie says
Thank you, Katelyn!
Mandy Thennis says
I’m absolutely OBSESSED with this recipe! Every person who has tried one has the same reaction…. “Wow, this is good!”
Jessica says
So glad everyone enjoys it- it’s one of our favorites too!
Angela says
How long will these last if refrigerated before going bad?
Meg says
Excellent! I played with it some—in addition to classic high altitude adjustments, instead of brown sugar I used Truvia brown sugar equivalent to 1/2 cup. The real difference? I used about 2/3 cup mini chocolate chips in the batter and dolloped peanut butter on top to swirl in and put about 1/4 cup of peanut butter chips on top in place of mini chocolate chips. My swirling technique was aesthetically unsuccessful but still delicious. I will have to experiment a bit with my altitude adjustments but that’s not uncommon at 7000 ft. It was still excellent.
Ester says
I made them with gluten free flour and they turned out excellent. Great recipe!
Can they be kept outside? If so, for how long? Or need to be refrigerated?
Nicole says
Good to know! For storage i recommend keeping them in an airtight container at room temperature for 3-5 days or in the fridge for up to 1 week. if the weather is really warm, keeping them stored in the fridge can preserve them longer so that they don’t spoil.