CHOCOLATE CHIP BANANA BARS

Chocolate Chip Banana Bars are delicious, filling, and perfect for any time! Packed with 5 ripe bananas & whole wheat flour they’re sweet & satisfying.

Chocolate Chip Banana Bars are perfect for breakfast, lunch, or a snack! They are delicious, filling, and your whole family will love them. I love that they have a ton of bananas in them. I like to bake a batch, cut them into squares and freeze them individually for when we’re on-the-go!
Chocolate Chip Banana Bars are delicious, filling, and perfect for any time! Packed with 5 ripe bananas & whole wheat flour they're sweet & satisfying.I’ve made these tasty treats for years and our family can’t get enough! They’re perfect for a snack, but I also like to eat them for breakfast. They’re chock full of bananas and I use whole wheat flour to make them more filling. I know the addition of cinnamon may seem a little different, but I encourage you to try it. It adds just a nice pop of flavor. Enjoy!

Chocolate Chip Banana Bars

  • 5 very ripe bananas (about 1 2/3 cup)
  • 3/4 cup brown sugar
  • 1/4 cup oil (any type- I use coconut)
  • 1/4 cup milk
  • 2 eggs
  • 1 3/4 cup flour (I regularly swap out all-purpose flour for whole wheat!)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup mini chocolate chips, divided
  1. Heat oven to 350 degrees F. Spray a 15×10.5″ pan with non-stick spray.
  2. Peel bananas and mash well. Stir in brown sugar, oil, milk and eggs until combined.
  3. Add in dry ingredients and stir. Fold in 1/2 the chocolate chips.
  4. Spread the batter into the prepared pan and sprinkle remaining chips on top. Bake 18-22 minutes, until a wooden toothpick inserted in center comes out clean.
  5. 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 Chocolate Chip Banana Bars, make sure you try a few of our other favorite chocolate chip recipes:

Chocolate Chip Banana Bars are delicious, filling, and perfect for any time! Packed with 5 ripe bananas & whole wheat flour they're sweet & satisfying.

These Chocolate Chip Banana Bars are perfect for breakfast, lunch, or a snack! They are delicious, filling, and your whole family will love them. Packed with 5 ripe bananas and made with whole wheat flour they're a great option when you're hungry or on the go.

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Chocolate Chip Banana Bars are delicious, filling, and perfect for any time! Packed with 5 ripe bananas & whole wheat flour they're sweet & satisfying.


CHOCOLATE CHIP BANANA BARS

Chocolate Chip Banana Bars are delicious, filling, and perfect for any time! Packed with 5 ripe bananas & whole wheat flour they're sweet & satisfying.
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 24
Author Butter With A Side of Bread

Ingredients

  • 5 very ripe bananas about 1 2/3 cup
  • 3/4 cup brown sugar
  • 1/4 cup oil any type- I use coconut
  • 1/4 cup milk
  • 2 eggs
  • 1 3/4 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup mini chocolate chips divided

Instructions

  1. Heat oven to 350 degrees F. Spray a 15×10.5? pan with non-stick spray.
  2. Peel bananas and mash well. Stir in brown sugar, oil, milk and eggs until combined. Add in dry ingredients and stir. Fold in 1/2 the chocolate chips.
  3. Spread the batter into the prepared pan and sprinkle remaining chips on top. Bake 18-22 minutes, until a wooden toothpick inserted in center comes out clean. Cool completely and cut into squares.
  4. Yields 24 bars.

70 COMMENTS

  1. The Banana Bread Chocolate Chip Squares were great. Very moist and yummy. The only thing I added was 2 tsp of vanilla and a dash of lemon juice on the bananas.

    • You can use Almond/ Cashew milk in it’s place! Just don’t bake with soy milk, that never works for me. 🙂 You can just use water too if you’d like.

      • Hi Lauren! I’ve made these many, many times with all whole wheat flour and didn’t make any conversions whatsoever! You can’t tell and I like that they’re more filling and healthier for my kids that way. Enjoy!

  2. I was so happy to see you were selling instruction on how to do a food video, but then it went to Amazon and is only available to purchase on a kindle and I don’t have one. Is there any way to get a hard copy?

  3. I don’t have that size pan, any suggestions as far as what size pan would also work, such as 9×13? And how I should adjust the baking time?

    • I think a 9X13 would work fine, just increase the baking time to 25-30 minutes, until a toothpick inserted in the center comes out clean.

  4. I made these bars today, but I used King Arthur’s Gluten Free Measure for Measure flour – which made them Gluten Free and safe for me 😀
    They were Fabulous! Wow! I also added 1 tsp of vanilla flavoring.
    This recipe is a keeper, thank you so much for sharing!

  5. Can I substitute almond milk in place of regular milk and applesauce or flax eggs in place of the egg to make this vegan?

  6. In the oven now. Cut recipe in half for a 7×11 pan. Subbed 1/2 white whole wheat flour, and threw in 1/4 cup whole oats. Batter very tasty, cinnamon adds enough of a kick didn’t add vanilla.

    • So glad you enjoyed them! I LOVE the cinnamon addition, I’m happy you kept it in! Also, I regularly use all wheat flour and LOVE it. Even toss in 1 TBSP of flax. YUM.

  7. Update: Yum! About 17 minutes. About 1/2 hour start to finish. I did use VERY ripe bananas, no need for vanilla, and the 1/4 cup oatmeal worked fine.

  8. These were so good!!! Added cacao And just a little bit of butter. Also added some oats! They are really moisty! Love them!

  9. Does anyone know about how many calories are in these? I used Almond milk and added pecans and oats so it’ll be a different amount, but curious where my starting point is. Thank you!

  10. I made these today…. didn’t realize that I forgot to add the milk/oil in the mixture, until I scrolled through the comments. The finally product is delish. Planning to make this again..this time making sure to add the oil/milk. Thank you for the wonderful recipe.

  11. These were spectacular! We have always used frozen bananas with the liquor for flavor so I didn’t read the bit about using one less or draining them until I had it mixed, so I threw in an extra few tablespoons of flour with the five undrained thawed bananas and chunked up some milk chocolate I had. They were so moist and the flavor was fantastic. I baked them in a cookie sheet and we had the best chocolate chunk banana bars for breakfast. I’ve never tasted anything like it and even my 5 yr old son who is in love with my peanut butter bars and super picky said he liked these way better. So don’t be afraid to use all 5 frozen bananas and don’t worry about draining them, just throw in about an extra 1/4 cup flour and you’re off to the races!

  12. Just out of the oven Used drained frozen ban, only had reg c.c. grated them for the top.will freeze and send them to my college G.S Cut a small piece to sample—taste great warm–might take a bigger piece with a glass of milk!!

  13. This recipe sounds yummy! I am going to try it right now, can’t wait!!
    Though do you think it would taste as good if i subtitute the brown sugr with honey? I am trying to limit my sugar intake so was wondering. Let me know what you think

    • Hi Sara! So what I’d do to substitute honey for the brown sugar is to add 1/3 cup honey and increase the flour by a 2-3 TBSP. 🙂 Let me know how it goes- that sounds good!

  14. Would love to try this but add peanut butter. I’m a little obsessed with peanut butter and banana combos and the mini chocolate chips in this would just be amazing to me. Has anyone tried peanut butter?

    • Yes! I’ve done this and it’s wonderful. I actually even blended 2 cups of baby spinach and added it to it- no one could tell! 😉

  15. When I visit my kids (grown), they always want banana bread. However, on this last trip, no one had bread pans and I wasn’t going to buy any. Found your recipe and it was a hit. And kids said they liked it better than banana bread! (it’s also easier!) So Yay for you and for me!!

  16. Just wondering if you ever tried almond flour or coconut flour. Also in lieu of the butter can I put applesauce like I typically do with other baked goods?

    • Hello! I’ve not tried it with almond or coconut flour, but I have done just about every other variation and it works out really well! All whole wheat flour works beautifully, so I imagine almond flour would work well too. Yep, you can sub applesauce and you can also add in 1 cup of finely chopped spinach if you’d like! This recipe is really, really versatile!

  17. I made these today. They turned out to be about 3/8 inch thick! I was going to send them with my husband to share at coffee. But, am embarrassed by how thin they are! I double checked my ingredients and everything was correct. Anyone else noticed this?

    • They are thin, but I’d say mine turn out just under 1″ thick or so. Sounds like something didn’t go quite right for you, dang it! Did you use a mixer? Did you use frozen bananas?

  18. I never leave comments but after making these bars I had to. Personally find it hard to find healthy baking treats without being over the top and sacrificing flavor and this was neither. The only thing I did different was sprinkle the top with walnuts. Really enjoyed it….Thank you for the recipe!

  19. I was looking for a recipe to get rid of my overripe bananas. Everyone who has tasted these has loved them! I brought them to work and they are disappearing quickly. I left out the chocolate chips only because I didn’t have any. I subbed a few chopped pecans instead. These bars are so moist. This recipe is a keeper. Thank you!

  20. Delicious! So moist and tasty. Added to my top 20 recipe card box. Definitely a go-to. One bowl, one pan, and less than an hour start to finish? Complete win.

  21. I’ve been making a few different banana bread recipes for about 2 decades, and these bars are going to be my new go-to! So good! I used coconut oil, too. So easy – and because they’re portable, they are great for quick breakfast or snacks. I freeze my over-ripened bananas, thaw them at room temperature or in the microwave.

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