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 bars!
Shared nearly 100,000 times on social media, this is the perfect banana recipe! See the 5⭐️ reviews below!
Best recipe to make when you have Ripe Bananas on the counter!
This recipe for Chocolate Chip Banana Bars is my favorite banana recipe ever. They are delicious, filling, and perfect for breakfast, an afternoon snack or as dessert. 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!
Why You’ll Love these Chocolate Chip Banana Bars
- Perfect use for ripe bananas! You’ll need 4 or 5 for this recipe, depending on the size. Tell me I’m not the only one who buys bananas week after week for them to disappear lightning fast. Then suddenly that stops…and you’ve got nearly a whole bunch on the counter ripening at an alarming rate. Ha!
- They’re easier to make than banana bread. Bakes faster & for some reason when they’re cut into squares everyone eats them faster than slices of bread. I’ve heard it time and time again!
- So incredibly versatile! Swap out some oil for applesauce. Use 1 less banana. Add in oats. Or peanut butter. Since posting these 5 years ago, I’ve made so many revisions! They’re all amazing!
Banana Chocolate Chip Bar 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. I’ve even gotten comments from people who’ve swapped out the oil for applesauce with great success!
—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 Banana 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.
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.
How to make Healthier 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.
- Add veggies!! Seriously. 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.
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
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I’ve made several revisions to this incredible recipe! Here are my favorites:
➡➡➡ I added Peanut Butter. These Peanut Butter Banana Bars have more flavor and protein! Use smooth or crunchy, depending on what you like.
➡➡➡Double the Chocolate! I mean, adding more chocolate is always a good idea. These Double Chocolate Banana Bars are dark brown due to the cocoa, so I took the opportunity to sneak in some blended spinach too! THEY NEVER NOTICE!
➡➡➡Like Cheesecake? I made two different versions to satisfy you! Here’s a Cream Cheese Frosted Banana Bars and this one, Cheesecake Banana Bars has a swirl of sweetened cream cheese baked into it!
➡➡➡Bring on the fruit! Bananas pair well with so many other fruits, so I made a Blueberry Banana Bars recipe, Strawberry Banana Bars and added some citrus with these Orange Banana Bars. YUM.
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 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 cake-like 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!
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.
Hana Zeeshan says
These worked well,they call for simple ingredients and they are delicious.
But I feel like they could be a little better.
I have made this recipe hundreds of times!
And I will continue 🙂
Mateo says
Going to make these this weekend. What would you do/add/change to improve?
Hayley says
These are delicious!! I made them in a 9×13 pan and just increased the bake time by about 8-10 minutes.
Do they need to go in the fridge after they’re made or can they sit out (covered)?
Nellie says
So glad you enjoyed them! They can just sit out at room temperature, no need to go in the fridge.
Meeta T. Pandey says
Wow my bars came out great and everyone loved it! Thank you so much!
Alison says
You are so welcome Meeta, I’m so glad you all enjoyed them!
Michelle says
Yum!! Just made these for the first time and I’m definitely saving the recipe to make again. So easy and versatile. I used a little less sugar (1/2 cup) and added some brewers yeast and flaxseed to boost lactation. A hit with the whole family
Allison says
Can I use semi sweet chocolate chips or milk chocolate?
Nellie says
I usually use semi-sweet, but it’s totally up to your taste preferences! Either work great!
Allison says
Thanks for your reply! I used milk chocolate chips and it came out amazing! Will definitely try semi sweet next time👍
Brittany says
So yummy and easy! Came out more like banana bread vs what I think of as “bars” for me (my 5 bananas were super big maybe that’s why) but definitely not mad about it. Will have to hide this from myself so I don’t eat it all in one day!
Kaylie says
So glad you liked it! Thank you, Brittany!
Eric says
What to do with other 1/2 of chocolate chips!?
Nellie says
Mix half of them in then sprinkle the other half on top before baking.
Sarah says
The only issue I had with this was that it would not finish baking for me (I’m a baking n00b, so I have no idea what went wrong). I pulled them out after 20 minutes of baking and my fork (I don’t have toothpicks) coming out pristine after a few pokes at the center. After it cooled a little, I took a bite for myself out of one corner and it was still gooey! I fired the oven back up and put it back in, and it was in for 38 minutes, occasionally rotated because our gas oven often heats unevenly, before I gave up and accepted that they would just have to be gooey in some places.
I followed the recipe exactly except that I used almond milk because a) we don’t have cow’s milk, and b) I’m lactose intolerant.
Nellie says
What size of pan did you use? If you used a smaller pan than the one in the recipe, you may need to adjust the baking time and cook a little bit longer.