Chocolate Chip Banana Bars are a simple & delicious ripe banana recipe that’s even better than banana bread! Great for breakfast, lunch and even dessert! Check out all the 5 star reviews- everyone raves about this easy banana recipe!
Best ripe banana recipe ever
This recipe for Chocolate Chip Banana Bars is my favorite banana recipe ever. 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!
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.
I’ve recently made a couple variations on this recipe! You’ve got to try our Double Chocolate Banana Bars as well as our Peanut Butter Banana Bars
How to make Healthy Banana Bars
There are several things you can swap out in this recipe to make them healthier. Here are some ideas:
–I use brown sugar instead of regular granulated sugar to add more sweetness with less sugar. That being said, you can decrease the sugar to 1/2 cup. Just make sure you’re using VERY ripe bananas to add sweetness there.
–You can replace half or all of the oil with applesauce. I’m more of a fan of using half coconut oil and half applesauce, personally.
–Use almond or cashew milk in place of regular milk
–Add in 2-3 TBSP of ground flax! No one will notice and it gives an added boost of fiber.
–Check out my double chocolate version of this recipe. I added cocoa powder and tons of ground spinach. No one can taste the difference and if you blend the spinach small enough (blending it with the coconut oil helps) you can’t see the difference either.
How can I ripen bananas quickly?
Ripe bananas are used in banana bread because they have a stronger, more pronounced flavor. There are several ways to help bananas ripen faster so that you can make banana bread. Here are my preferred methods:
- Ripen bananas in the oven. Heat the oven to 350 degrees F and line a baking sheet with parchment paper. Place bananas peel and all on the parchment and bake for 30-40 minutes, until peels are black & shiny. Let cool 1 hour and proceed with banana bread recipe.
- Ripen bananas in a paper bag. If you have more time, place bananas in a paper bag with an apple. Fold and secure closed. I usually leave bananas like this for a full day, then proceed with the Banana Nut Bread recipe.
Chocolate Chip Banana Recipe ingredients
Here’s what you need to make our Chocolate Chip Banana Bars:
–BANANAS: 5 very ripe bananas (about 1 2/3 cup) – yes, you can use frozen bananas! Once you’re ready to use the frozen bananas, thaw them out slightly, then peel them and place the bananas in a bowl. Once they’re fully thawed, drain out the liquid and proceed with the recipe.
–SUGAR: You’ll use just 3/4 cup brown sugar. I opted to use brown sugar in place of white sugar as it’s sweeter due to the addition of molasses. Adds great flavor too!
–OIL: You need 1/4 cup oil for the banana bars. Canola, vegetable or coconut oil work the best.
–MILK: We add 1/4 cup milk for moisture. I most often use almond milk, but any type of milk except soy milk works well. (I find soy milk doesn’t bake well!)
–EGGS: You need 2 eggs for this recipe.
–DRY INGREDIENTS: You’ll need 1 3/4 cup flour. I regularly swap out all-purpose flour for whole wheat! You’ll also need 1 tsp baking soda, 1/2 tsp salt and 1 tsp cinnamon for flavor and leavening.
–CHOCOLATE: We added 1 cup mini chocolate chips to the recipe in 2 parts. You’ll mix half into the batter and the other half you’ll sprinkle on top before baking. Adds just the right amount of sweetness!
How to make Chocolate Chip Banana Dessert Bars
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 1/2 the chocolate chips.
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.
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.
CHOCOLATE CHIP BANANA BARS
Ingredients
- 5 very ripe bananas about 1 2/3 cup
- ¾ cup brown sugar
- ¼ cup oil any type- I use coconut
- ¼ cup milk
- 2 eggs
- 1 ¾ cup flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup mini chocolate chips divided
Instructions
- Heat oven to 350 degrees F. Spray a 15×10.5" pan with non-stick spray and set aside.
- 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.
- 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. Enjoy!
Video
Notes
Nutrition
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Have more ripe bananas? Here are our favorite RIPE BANANA RECIPES:
- Banana Cream Cookies
- Banana Split Milkshakes
- Chocolate Chip Banana Cake
- Banana Cinnamon Coffee Cake
- Nutella Banana Muffins
- CAST IRON BANANA BREAD
- STRAWBERRY CREAM CHEESE BANANA BREAD
- BANANA ORANGE BARS
- PINEAPPLE BANANA BREAD
- PEANUT BUTTER BANANA BUNDT CAKE
- SOUR CREAM BANANA BREAD
- STRAWBERRY CREAM CHEESE BANANA BREAD
Can you use frozen bananas in banana bars?
A lot of people freeze overripe bananas to use them later on in banana bars. It’s a simple way to amass a collection of ripe bananas to use in this recipe. you don’t even have to peel the bananas prior to freezing! Once you’re ready to use them in this banana bars recipe, thaw them out slightly, then peel them and place the bananas in a bowl. Once they’re fully thawed, drain out the liquid and proceed with the recipe.
Can you freeze Chocolate Chip Banana Bars?
Yes! I freeze these banana bars often! My favorite way to freeze them is to cut them into 2″-3″ squares and place in a small baggie. Place all of the individual baggies in a larger ziplock bag and freeze for up to 2 months. Then you have individual servings of chocolate chip banana bars that are perfect for an on-the-go snack or school lunch! You can also freeze a half pan of these banana bars. Instead of baking in a 10×15 pan, bake them in 2 quarter bakers sheets or 9×13 pans. Simply cool fully, then cover with plastic wrap and freeze for up to 2 weeks.
Are banana bars gluten free?
My traditional recipe for chocolate chip banana bars does contain gluten, however you can substitute a gluten-free flour blend or use almond flour instead. If you swap out regular flour with almond flour, just add a rounded teaspoon of baking soda instead.
Fantastic baked banana bar recipe for when you have ripe bananas that need to be used up! Perfectly spiced with a bit of cinnamon & studded with chocolate chips, these banana bars are amazing!
Susy Householder says
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.
Jessica says
Glad you liked them!!
Lucy says
I only gave 3 bananas can I still make these?
Jessica says
Sure! It’s a very versatile recipe. Your bars might be thinner though, so try making it in a 9×13?
Elizabeth M Neal says
I added vanilla as well. Delicious! Hubby who is out battling fires in Ca is going to be surprised with these bars upon arrival home!
Jessica says
I hope he enjoys them Elizabeth!
Rebecca says
Is there anything I could substitute for the milk? I want to make these for my boyfriend but he’s lactose intolerant..
Jessica says
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.
Michelle says
They were so good and moist. Thank you.
Jessica says
So glad you enjoyed them!
Elizabeth says
Is it self raising or plan flower
Jessica says
I use all-purpose flour.
Lauren Lim says
I’m going to try this tonight! is there any conversion i need to do when I use whole wheat flour instead?
Lauren Lim says
pls respond
Jessica says
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!
Diane Sansone says
Hi, I have an electric oven, do I need to do anything different?
Jessica says
I don’t think you’d need to do anything differently Diane!
Barbara says
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?
Jessica says
Anyone can download the Kindle app on a smart phone to read a kindle book! There are instructions for doing this via the link to my book. I do not have a hard copy- just the e-copy.
Barbara says
Thanks, I didn’t know that could be done.
Jessica says
You’re welcome!
Lindsay says
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?
Nellie says
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.
Katrina says
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!
Jessica says
So glad to hear this Katrina! We love this recipe too- I probably make it once a month!
Christine @ myblissfulmess says
These are amazing!!! I made a batch to take and share with some friends. They’re so moist and delicious! Love them!!!
Jessica says
So glad to hear you enjoyed them!
Diana says
can I use frozen ban?
Jessica says
You can! I’d just thaw them and drain the liquid a bit.
Laura says
This are the most delicious bars I have ever tasted. My kids love them as well.
Nellie says
I’m so glad that you enjoyed them! We love them at our house too!
TrishaKempton says
Do you store these in the fridge or on the counter?
Jessica says
I just store them on the counter- they don’t last long in my house! 😉
Heidi says
I made these for a bake sale and they went over so well that I started receiving private orders.
Jessica says
Ha! I’m so glad they went over well– good luck with all the private orders! 🙂
Ashley says
Can I substitute almond milk in place of regular milk and applesauce or flax eggs in place of the egg to make this vegan?
Jessica says
I’ve never attempted to make it vegan before- let me know if you try it and how it turns out!
Geraldine says
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.
Jessica says
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.
Geraldine says
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.
Jeanick says
These were so good!!! Added cacao And just a little bit of butter. Also added some oats! They are really moisty! Love them!
Jessica says
Glad you enjoyed them!
Mel Stine says
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!
Chelsea says
Hi! Sorry for the late reply, but I halved the recipe and subbed applesauce for oil and used unsweetened almond milk – but I did add 2 tbsp of flax. I still would say I cut out an easy 150 cal – 1/2 the recipe came out to 1415 cal. When cut into 12, that makes them a pretty great snack at only 118 cal each 🙂
Debbie Tenney says
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.
Jessica says
It really is versatile, isn’t it?! 😉 So glad to hear it still turned out well and that you liked it!