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!
Ari says
Can I use chopped cooking chocolate?
Jessica says
I think that sounds AMAZING.
Vonia says
Me and my 3 and 7 year old just made it and are in LOVE! Also, yay for sneaking some healthy bits in there too. #flax
Alison says
Vonia, yes we love to sneak in some healthy ingredients as well! I am so glad you all enjoyed these!
Sara says
I made these today and my family loves them! I plan on freezing them in baggies. Do these thaw out ok?
Nellie says
Yep, they thaw great. We keep them in the freezer all the time!
Priscilla says
Hi, do you have the servings in ml or g please?
Pri says
Can I only have 3 ripe bananas, is it okay if I use 3 instead of 5?
Jessica says
Sure that will be just fine!
Carol says
I love this recipe!!! I usually make this recipe as is but once in a while I will add peanut butter and lessen the oil. So Delicious!!! Thank you!!!❤️
Katie says
I have so many ripe bananas and can’t wait to make these today!
I have two questions before I begin baking- Can I use parchment paper instead of cooking spray? Also, since I do not have a metal sheet that big… am I able to use glass baking dishes and divide the batter into two different glass bakeware or must I stick with metal?
Thanks so much! Super excited to get started and share these with neighbors!
Jessica says
If you don’t have cooking spray, I’d just grease your pans with a bit of butter or shortening- these have a thin, more cake-like texture, so I don’t think parchment is a great option. Glass pans are just fine- you have the right idea dividing the batter between 2! Hope you like them- they’re one of our all time favorites!
Jenn says
Can you tell me if this can be made in 9×13 plan? If so how much extra do you suggest baking it?
Jessica says
Yes, it can be made in a 9×13 pan. You can either bake 1/2 the batter at a time, or you can bake the entire amount for about 30-35 minutes.
Megan says
Hi, can I bake this in a skillet instead of metal pan?
Jessica says
I’ve not tried it in a skillet…
DONNA LEVENTHAL says
Can you use regular choc chips instead of minis?
Nellie says
Of course!
Linda says
This recipe is the best! So easy and delicious! I think I found my new go-to recipe for over-ripe bananas. Thank you for sharing!
Kimberly Hanson says
These were very good! Only change I made was using dark chocolate chips. Will definitely make again. Thanks!
Alison says
Thank you Kimberly! I hope you continue to enjoy these!
Melanie Martinous says
Used half the chocolate chips and added unsweetened coconut, also had 2 more bananas so I sliced them and scattered them on top with a little brown sugar….delicious
Alison says
I love the changes you made Melanie!
Jae Doty says
I made these this morning and used a stone bar pan that I sprayed and lined with parchment. It came out beautiful.
Kassandra says
Can’t wait to try this recipe! Could you add in oats?
Thank you!
Jessica says
I think that sounds amazing!
Delpha Phelps says
Hi. Made this using sea salt caramel filled chips ( that’s all I had on hand) and they were fabulous! I also used 5 frozen bananas and just poured off water when they defrosted. I did add about 3 Tab of flour extra to compensate for the extra liquid in frozen bananas. Love, love this recipe! No leftovers to freeze! Thank you.
Tracy says
Made these today. I swapped the oil for applesauce instead and they turned out great.
Jennie says
Thanks for the recipe! Would whole wheat flour work for this?
Nellie says
Absolutely! I use wheat flour quite often -the texture is just a little bit different, but they are still delicious!
Vera McDonnell says
OMG, I loved this! I sent pictures to everyone and they were all drooling!!!
Alison says
I love this Vera! Thank you for sharing!
Lucie says
So good! How could this be adjusted for an 8×8 dish?
Nellie says
You could probably just halve the recipe, or make it as written and divide into two 8X8 pans. The bars freeze well, so I would just bake as written and freeze any extras for later!
Maya says
Just made these and they are soooo good! I cut the recipe in half and baked it in a 9” circular pan. I sliced the pieces like a pizza and it was perfect. Thank you!
Gwen Bradle Schulties says
Excellent recipe. Followed to the T! Next time I might add chopped walnuts, too.
Jessica says
Great idea!