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
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
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!
Tammy W. says
Made these twice now in the last week. The first time I used up the last of my mini chocolate chips and they were really good. Two days later made another pan and used peanut butter chips. Just as good if not better!
Alison says
Love it! We have loved switching up the chips too!
Maya says
Hi!
I’ve got all the ingredients to make this but I have regular chocolate chips not mini ones. Would that work and are any modifications necessary?
Thanks!
Nellie says
Regular chocolate chips will work just fine!
Elizabeth says
How do you store them if you’re not planning in freezing them? Do they go in the fridge or leave them on the countertop?
Alison says
If I don’t freeze them then I store them in an airtight container in the fridge!
Taelor B says
Really looked forward to this recipe but not sure what happen, out bars came out almost raw in the middle and soft. The tooth pick showed no indication as it came out clean but the inside was almost raw banana so I’m not sure if I used to much Banana? (I had 5 large banana’s). Will try again. I even cooked it longer then the suggested time when I noticed it.
Jessica says
Did you adequately mash up the bananas? Also, did you bake the bars in an 11×17 pan? Sounds like it just needed more time!
Parveen says
Mine came out chewy in the middle as well!
Help!!!
Nellie says
What size of pan did you use? If you used a smaller pan, the bars will be thicker and require more cooking time.
Brian says
TAELOR – The best way to bake things like this is to rely on internal temperature: if you have a thermometer. From a baking / food science perspective: we tend to bake at too high a temperature, and ovens are so different, so timing is always a challenge for reliability. The toothpick trick is good as a backup, but is unreliable in the long run. Basically – for any type of cake , muffin, brownie. When the internal temp reaches 98C (208F) – it’s done. I do all my baking at around 305F too, which tends to give a better texture (Context – I lecture / teach at the Cordon Bleu).
Leslie says
These were amazing! I made them today and my kids and I can’t get enough! I’ll have to make another batch and freeze them 😊
Nellie says
So glad you enjoyed them Leslie!
Sam says
Would the recipe be the same or slightly different using a 9×13 pan? I’d love to make these this weekend!
Nellie says
You can use a 9X13 pan, but your bars will be quite a bit thicker and will need more time to bake so make sure to adjust the baking time.
Traci says
Mmm yummy, made these tonight! Only had 4 bananas, still worked great! Used your pointers with using less brown sugar, I did use the baking splenda/brown sugar alternative too. Used half applesauce/ half oil and added two TBS of flaxseed. I used pb chips and chocolate chips, Family approved! 😋
Nellie says
So happy you enjoyed the recipe Traci!
Noreen E Hofmann says
Fantastic recipe! Thank you!
Phyllis Grover says
Quick and easy! Also yummy!!
JC says
Just made them for the first time and they’re delicious! Do they need to be stored in the fridge or
Are they ok to sit out?
Alison says
We love to freeze them wrapped individually but if you don’t want to freeze them, then put them in an airtight container in the fridge. Glad you are enjoying them!
Hilary says
Very yummy! I added a small amount of dried, unsweetened cranberries to the recipe. Took 25 minutes altogether.
Alison says
Hilary, love the addition! Glad you enjoyed it 🙂
Taruna says
Can this recipe be prepared without egg
Jessica says
I’ve never tried it without egg!
Monse says
This so funny because I just going to look for recipe with bananas and besides I made breads and had extra bananas and next week I see this recipe , so thank you
Alison says
Glad this one popped up for you! It’s one of our very favorites!
Chris says
Mine tastes good but came out spongy.
What did I do wrong?
Jessica says
They’re supposed to be fluffy tasting- is that what you mean? Like a muffin? If so- you got it right! These aren’t dense bars.
Jennifer says
Question: do these come out chewy? Or more like a muffin? Just wondering what the texture should be like… they look delicious!
Jessica says
They’re more like a muffin!
I. S. says
We only had four large bananas, but otherwise followed it to the letter! It was amazing!! I followed her pan size recommendation and the timing was exact and it was cooked perfectly!
Alison says
We are obsessed with these at our house and love when others enjoy them too!
KK says
WOW this was delicious and super moist! Thank you so much for sharing! I will definitely be making this again!
Alison says
So happy you enjoyed this one!
Claudia Lamascolo says
These bars are so moist and yummy I cant wait to make them again they flew off the table!
Denay DeGuzman says
We loved this easy delicious recipe for chocolate chip banana bars! Our family made them last night, and they were so darn good!!!
Bonnie says
I made these today. I only had about 3/4 cup of chocolate chips left so I added chopped pecans to make up the difference. They came out perfect in a 9×13 pan… although a bit thicker. The consistency was more cake like than I expected but still delicious.
Nellie says
Great idea to add pecans!
Karri Fernandes says
I am planning on making this tonight. I would like to add walnuts to the ingredients. If I do, does the recipe need to be modified?
Jessica says
No need to modify anything- I’d just add about 1/2 cup of chopped walnuts. YUM.
Carmella says
If I use almond flour and substitute sugar and sugar free chocolate chips does the calorie count change at all? I’m diabetic and I use swerve substitute sugar and I use sugar-free chocolate chips.I know bananas have a lot of carbs. But I didn’t know if you took him to the account using almond flour and sugar free chocolate chips and substitute sugar.
Jessica says
I’ve not made all the changes you’re describing, so if you try it, it’ll be an adventure! I do recommend Bob’s Red Mill gluten-free flour blend as opposed to just almond flour.
Ck says
Hi! Can you use avocado oil for the oil portion?
Jessica says
I don’t have a lot of experiencing baking with avocado oil; let me know if you try it!