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!
Renee says
These turned out great! I had 4 bananas and an 11×16 cookie sheet, baked 14 minutes. Perfect! I also subbed chocolate chunks for mini chips as that’s all I had on hand. I’m rarely successful at baking good banana bread but these were a delicious version, so soft and moist!
Nellie says
So glad you enjoyed them!
Hayley says
Delish! I only had a few Choco chips so I dumped those in and added some sweetened coconut flakes. I used the 9×13 pan for 23 minutes and they were perfect!
G3 says
Made this today and they turned out amazing:) . Followed the recipe to the T except I had only 4 bananas so added an extra egg. My toddler daughter loved them that she ate 3 at once 😁. Will be making these more often whenever i have ripened bananas. Thank you for the recipe .:)
If I make these in a 9 by 13 pan as u suggested , should i split them into two batches to have the same thickness ? Also what time would u suggest ? Thanks
Jessica says
So glad you liked them!! Yes, if you want to bake them in a 9×13, you’ll have to divide the batter into 2. Or you can bake them thicker- add 10-15 minutes to the bake time and check for doneness!
Lisa says
This recipe looks delicious! Unfortunately, when I made it, my bars came out very dark brown and mushy (they never set). I swapped in almond flour, and used a rounded tsp of baking soda to compensate. I used the recommended 11×15 pan size and baked at 350 for 30 min. I then turned the oven down to 305 and baked for 20 more min, covered with tin foil, but they still never set. I’m now left with a gloopy mess, although they do taste good. Any suggestions for what I may have done wrong?
Jessica says
I honestly have no clue- they just never cooked?? I’ve made these bars in SO many ways and haven’t ever had that happen. : (
Vicky Mason says
I think it may be the almond flour substitute as I just tried with almond flour and also dark brown and was more of a moist pudding than a cakey texture. They still taste yum but don’t have form. Also followed all of the substitutes and used the extra tsp baking soda. Wonder what we did wrong?
Nellie says
Definitely sounds like it was the almond flour. I’ve only tried it a few times, but every time I use almond flour as a substitute, recipes just don’t turn out very well.
Kerri says
I made these bars today but they came out raw. I even cook them longer than the recommended back time. I used all the whole wheat flour and canola oil.
Jessica says
I’m super confused! I’ve literally made these dozens of times with all whole wheat flour and have never had them be raw. Not sure what happened, but clearly something went wrong!
Natalie says
Cool completely is optional right??? 😜 This recipe was quick & delicious! I used 4 very ripe bananas (one went missing during production,
ha!) and slightly less chocolate chips & it was perfect. Thanks for sharing!
Nellie says
I have a hard time waiting for things to cool down before eating them too! No judgement here!😉
Laura Coblentz says
Delicious! Had a bunch of ripe bananas and wanted to try something other than banana bread. These are so good I’ve got to leave the kitchen or I’d keep eating them!
Alison says
I have the same problem Laura! Glad you love them!
Leilani says
I made these tonight and I think I would now rather eat these than banana cake. Perfect bite size, nice and moist and chocolatey. Perfect for kids lunchboxes, my son loves these! Thanks will definitely make them again.
Alison says
We feel the same way at our house, Leilani! I’m so glad you and your son are enjoying them!
Alicia says
I’ve made this a few times now and shared with family and neighbors and everybody raves about them also worked well with nutella when i didn’t have any choc chips
Nellie says
Love the idea of adding Nutella!
Aja says
Went to make these tonight and realized we were out of regular chocolate chips. Just happened to purchase white chocolate chips the other day. So made the swap and they are delicious!
One question, do they need to be refrigerated after?
Nellie says
I’ll have to try white chocolate chips sometime! Nope, no need for refrigeration – they can just be stored at room temperature.
Yara says
Wow!!! This is sooo delicious! Thank you for the recipe 🙂
I added some Peanutbutter (because recently discovered my love for PB) and it was sooo good. I bet it‘s also pretty awesome without PB.
Thank you so much, I will definitely remake them.
How long can I keep them? And do you put them in the fridge?
Kind regards from Switzerland 🙂
Jessica says
I’m so glad you enjoyed them! You can store them in the fridge but I just keep them on the countertop. They are good for several days- although they never make it past the 48 hour mark in my house!
Rita says
I just baked them around 30 minutes and they are still pretty raw inside. I followed the recipe, the temperature and the size of the form. What it could be? Maybe too much bananas?
Jessica says
What pan did you bake them in? They should be baked in an 11×17 pan- so they’re fairly thin and bake completely in 20 minutes.
Naomi says
11×17 or 10.5 x 15?
Jessica says
I use an 11×17. A jelly roll pan.
Nettie says
Super moist!
Tina says
Second time making these bars and they are amazing! Faster baking time than making traditional banana bread in a loaf pan. Tastes great. Thank you!
Alison says
Thanks Tina, that’s one of the things I love about this recipe too!
Jo says
My bars came out more of a rubbery consistency. Maybe I should’ve used less banana? I used 5. If I made these again, I’d be more precise with measuring my bananas so the bars are more cakey. They still taste good though!
Jessica says
Rubbery? Hmmm… not sure what happened there. Using 5 bananas is perfect. Not sure what happened!
Jessica says
This recipe is fantastic!! My husband asked me if I’d make more before the first batch was even gone! I added the flaxseed the second time and they came out great=)
NVR says
Just made this recipe for an impromptu dessert for dinner and it hit all the right spots. Especially served hot from the oven. I put only a 1/4 bowl of sugar, just ripe banana’s, almond milk, 3 tbsp flaxseeds. I also tried to cheat a little to speed up the cooking time by using mini cupcake cases but it took the same time to bake anyway. Thank you so much for a wonderful recipe. Will definitely keep it on the dessert rota!
Nellie says
Great idea to use a mini muffin tin!
Sue says
I just made this recipe because I had a bunch of overripe bananas. It’s good! The recipe is simple to make. What more can you ask? Thank you!
Kaylie says
Thank you, Sue!
Donna Rousher says
This recipe was superb.
Narissa says
I used almond flour and then flax meal for the egg but otherwise followed the recipe to a tee. I found that I had to bake almost 50 min as the batter was jiggly throughout most of the pan except the edges and they ended up being very dark brown. I wouldn’t so much call them bars as I consider bars to be more firm. These were more like a fairly moist brownie. Either way… super tasty. In future I would probably reduce how much chocolate or brown sugar goes in as I found them to be too sweet between the ripe bananas, brown sugar and chocolate. Thanks!
Alison says
Thanks for your thoughts Narissa! I’m glad the almond flour and flax meal worked for you 🙂
Tracie Dubois says
I just made them. They came out SO GOOD!!
Alison says
Yay! Thanks Tracie!
Carly says
Hi there! Can you sub milk for non-dairy milk (like cashew, almond, oat?)
Alison says
Hi Carly, I haven’t personally tried it but I know others substitute that and other things all the time! Let me know what you think if you try it 🙂
Linda says
Excellent and easy to follow. One of my kids and grandkids favorite treats!