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!
Ingrid says
This does not work with Almond flour as a direct substitution – I will try regular flour next time
Nellie says
Thanks for letting us know! I’ve never used almond flour before!
Curlie says
I made it and it was great. I used whole wheat flour and added some organic cocoa powder.
Jessica says
Love it! Thank you!
Kaie says
Oh so good. I had white flour and wholemeal spelt flour. Next time I’ll use just wholemeal flour. Also added quite a lot milled flaxseed, pumpkin & sunflower. Stirred in some cashew nuts. Came out so good, can’t stop eating, so soft and moist, not too sweet. I definitely keep the recipe and add more nuts and less chocolate chips, don’t care about them. I’m the person who doesn’t like banana bread, this cake is something else. Thank you for the recipe!!!
Jessica says
You’re so welcome! YES- I like banana bread but I LOVE these bars! I love them with lots of nuts too. : )
Sandi says
Very good, simple, quick recipe.
I didn’t feel like making banana bread, so this was a perfect alternative.
I will make again and possibly add more chocolate chips.
Ann Russell says
I have just made the banana chocolate slices and they are just yummy. I used dark soft brown sugar and half white and half course wheat flour. Will definitely make again. I’ve emailed my granddaughter who is 11 and loves cooking and trying out new recipes. I sieved a little icing sugar on top, would recommend it but not an necessity. Enjoy and a Happy New Year everyone.
Jiloe says
Could you make them into minimuffins? Would they cook ok? I love the recipe and want to make them for my 2 yr old as a snack.
Jessica says
I’ve never made them that way, but I can’t imagine why not!!
Anna says
There are literally a million banana muffin recipes on the internet, why would you ask this question on a banana “bar” recipe.
Robin says
you’ll be okay, Anna. I promise.
Danielle says
My over isnt working properly and isnt going above 200 degrees. Can I just work with that and keep it in for longer?
Jessica says
I’ve never baked like that Danielle, so I’m just not sure. I mean, theoretically, it seems like it would work. I just worry about how even it will bake. Let me know how it goes!
Catherine Beach says
I just made these and they are fantastic! I added a tsp of vanilla. Thank you for the recipe!
Jessica Reynolds says
My 7 year old daughter loves to make these! We made them tonight! Such an easy good recipe! These are her favorite and she can almost make them all by herself! 😊
joanie B says
The recipe was dry and chewy and too thin in the size pan recommended. I will not make it again.
Keri says
Used almond flour, only 1/2 c. sugar, sugar free chocolate chips (Lily’s) and a 9×13 pan. They turned out thin and soft (like cookie dough), but insanely delicious! This will be a go-to recipe.
Cassidy says
Can I use chia seeds instead of flax seeds to add some fiber?
Nellie says
Absolutely, that sounds like a great idea!
YOLANDA GARCIA says
I made these with almond and coconut flour, milkanamian milk and swerve sweetener. They are delicious.
Do I store them in an airtight container? Do they need to be refrigerated?
Thank you.
Nellie says
So glad you enjoyed them. No need for refrigeration, but yes, they do best when stored in an airtight container. Or you can just put plastic wrap over the top of the cookie sheet…they usually only last a day or two at my house anyways!
Line Osseiran says
Loved the recipe! It’s easy, light and just perfect to enjoy with a cup of coffee or tea !
Alison says
I love this with my favorite drink as well Line!
YoliO says
Making this recipe was so easy but better, my husband absolutely loved it! Thank you very much for putting this recipe up for us!
Jen says
My boys (6 and 9 yrs) LOVED this!! I did exactly what the recipe said to do. The only thing I added was a few swigs of sugar free salted caramel (coffee) syrup to the batter. I made this yesterday afternoon and they’re almost gone! lol Thanks for sharing!
Alison says
I love that salted caramel syrup idea Jen! I hope you all continue to enjoy these!
Olya says
Moist, very tasty, beautiful flavour. I prefer to eat it warm, yet it taste great when fridge cold
Alison says
I prefer it warm as well Olya! We pop them in the microwave when we want to eat them the next day!
Cathi Schoenhoff says
Super easy and quick! I used A/P flour, increased the cinnamon cause we love it, added chopped walnuts and used regular chocolate chips since I didn’t have mini. Awesome treat! Thanks so much!
Alison says
I’m so glad you enjoyed this treat Cathi!
Jillian says
What do you do when you remove them from the freezer? Do you just let a bar thaw out in the bag, or do you open the bag, or do you remove the bar from the bag? haha Sorry! I just don’t want to “ruin” them by not thawing them correctly!
Jessica says
I’ve done all of those options! When I send them to school with my kids, they end up thawing in the bag. At home, I set them out for a snack or something, so they thaw out on a plate.
Natalie says
Amazing, so moist and delicious! Not too sweet either.
Becky Fritz says
I made these and they are delicious however they are fluffy like banana bread. Did I do something wrong???
Jessica says
Nope, they are fairly fluffy. Not quite cake-like but fluffier than brownies.