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!
Patty Kelley says
These were absolutely delicious. I used frozen bananas and did not drain the moisture from them after they thawed. I used half all purpose flour and half almond flour, and cooked them for 10 minutes longer. They came out super moist. I shared them with four neighbors and they all loved them!!
Jessica says
So glad you all enjoyed them! So nice of you to share! 😉
Brette says
Absolutely wonderful. I don’t know how you can freeze these. I feel like the sheet pan will be empty by the end of the day!
Jessica says
Right?! So glad you liked them!
Stacey says
I made this recipe and it looks like my bars didn’t rise. Do you think I used too much banana? They taste good but seem more like a banana chocolate chip pancake than a bar. Thanks for any thoughts
Jessica says
The bars don’t rise a ton- but they do rise. The eggs and the baking soda are the leavening agents. There are a lot of bananas in these- but they’re great that way. : )
Lilianne says
It’s a nice moist ,between cake and bars
I put 31/2 bananas it was plenty
Also a tsp of chia seeds
Then oil and plain unsweetened apple sauce
Turn out perfect
Thanks for all the tips in the recipe
Enjoying 😊
Alison says
I hope you continue to enjoy these Lilianne!
Tia says
My family can’t get enough of these banana bars. I make them at least twice a week. I use a sugar substitute (monk fruit), sugar free chocolate and coconut flour to make them more keto friendly.
Alison says
Love your substitutions and I am so glad you all are enjoying these!
Sue says
These were so easy to make – moist and yummy, too! The perfect way to use up those over-ripe bananas!
I know I’ll be making them again and again!
Thank you!
Kaylie says
Thank you, Sue!
Nikki says
We make these the way the recipe states, but also make them without gluten and dairy and they fantastic both ways. We make them as muffins or mini muffins (because kiddos like them that way) and they are easy snacks to pop in your mouth! Mom has celiacs disease and I made them gluten free for her for Mother’s Day- apparently my dad only got one bite because she didn’t want to share! Love this recipe!!!!!
Kaylie says
Making them into muffins is a genius idea! So glad you all love them!
Pooja says
For my family I put in 3 bananas instead and blended the mixture to prevent any banana chunks. It was very moist.
Kristen Hamid says
Any reason soy Milk cant be used as a substitute for milk?
Nellie says
Soy milk is a great substitute in this recipe!
Ash says
These are amazing! I used almond milk and almond flour, and coconut oil. I also added 2T ground flaxseed and 2T brewers yeast for lactation. They’re pretty low calorie too! I froze them individually and they’re delicious straight out of the freezer on hot days like today. Thanks!
Karl says
Can i make banana loaf bread using this recipe? Or it’s best for banana bars only?
Jessica says
Not sure it’d work well to make into a loaf because it uses so many bananas. I worry it wouldn’t rise much. I have several Banana Bread recipes though- the top one, Apple Banana Bread is my favorite! https://butterwithasideofbread.com/?s=banana+bread
Diane Cade says
Fast, easy and delicious!
Alison says
Thanks so much Diane!
Pam says
Great as is!
If I were to sub rice flour for all-purpose, should baking soda be added, as with almond flour?
Nellie says
I’ve never baked with rice flour or almond flour, so I’m not sure! Hopefully one of our other readers can help…
Pam says
Great as is!
If I were to sub rice flour for all-purpose, would I increase the baking soda as with the almond flour?
Jessica says
Glad you like it! I’ve never baked with rice flour before so I’m no help.
Patti says
These came out perfect. I used 1 c. all purpose flour and
3/4 c. organic coconut flour, replaced all the oil with unsweetened applesauce, used brown sugar and dark chocolate chips. I also added the ground flaxseed. They came out supper moist and tasted delicious. Nice alternative recipe fir using my over ripe bananas instead of always making banana bread.
Nellie says
Thanks for sharing all of your swaps! I’m so glad you enjoyed the recipe!
Sandi says
I swapped half the sugar for sweetener and unsweetened apple sauce for the oil to make it lower calorie. Accidentally forgot the milk but it turned out beautifully!
Jessica says
LOL- glad it all worked out Sandi!
Margaret says
Amazing! I subbed honey for the brown sugar. They’re perfect!
Nellie says
What a great swap – thanks for sharing!
Alexandra says
Hello, these look delicious! Can I use butter instead of oil? Thanks!
Jessica says
The bars have a better texture with oil!
Pamela says
perfect! best tasting banana bar. i added chia seeds. our new family favorite!
Bethany says
What is the best way to store these without freezing them? Can I keep them in a cake dish with a dome lid for 2-3 days?
Nellie says
Yep, that should work well!
YMC says
Tired of throwing out ripe bananas!!! My third time making them!! Actually have a batch in the oven now, yeah my Friday evening during the pandemic!!! These are delicious!!! Thank you
Alison says
Thank you! We use up all of our over ripe bananas this way too!
Allison says
Not sure it was because I only had 2 large bananas and not five, but mine came out very banana bread/muffin like., not like the bars I was expecting at all. Still taste good and were quicker than making banana bread.