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!
Juliet says
Thanks for the recipe! It turned out great, though mine seems to be more of a moist banana bread. Is the result supposed to be a hard bar instead? Thanks again for sharing!
Alison says
Yes moist banana bread texture is the correct texture! I am glad they turned out great for you!
Cecelia says
Thank you for the recipe. My husband loved these. I was wondering how it would turn out if I substitute banana with pumpkin if so do you think I should add more sugar since the bananas are already sweet?
Maelynn Grube says
I made these and they were delicious but turn out very wet? Is it because of the vegetable oil I used?
Amanda says
I think I undercooked mine 🙁
Nellie says
Oh no! Maybe just add a few minutes to the baking time next time – hopefully you still got to enjoy the edges!
Stacie Willis says
Can I add oats to this recipe?
Nellie says
Sounds like a great idea!
Debbie R Pine says
Total hit both times I made these. Both times i only had 3 very ripe bananas and adjusted the recipe with less of everything and only 1 egg. Totally delicious!
Alison says
Thanks so much Debbie! Glad it worked great for you!
Regina says
Mine turned out soft , fluffy and moist like a cake texture…is this how its supposed to be? From the pictures I was thinking the texture would be something like a brownie kind texture. Love the taste of bananas and cinnamon. I added vanilla essence for additional fragrance. Super easy recipe to churn out. I like it! thanks for sharing xoxo
j says
Mine did, too… I wondered if it was because I used wax paper between the pan and batter?
Kate McCann says
So so easy and delicious, I made with 1/8 coconut oil and 1/8 applesauce and cut brown sugar to 1/2 cup as suggested since my bananas were very ripe. These are delicious! Might add nuts next time!
Jessica says
So glad you liked it Kate! We love adding walnuts or pecans!
Elayna says
Thanks for the recipe!!!! I’m in love with this…. I’ve tried this recipe and it’s simple & easy and most importantly it came out beautiful! Tho I felt it’s a little too sweet for my liking… Will try again another time with reduced sugar. <3
Alison says
Thanks Elayna! I hope you enjoy it even more next time!
Noreen says
Do not have a metal pan for this recipe so used a glass baking dish 12″ x 8.5″. Used 4 large ripe bananas, 1/2 cup packed brown sugar & baked for 25min. Tested done at that time. Texture was dense & moist. What would be your recommendations concerning the glass baking dish – higher heat & more time or less of each or never use 🙂 ? Would use less chips next time. Thanks for your information.
Jessica says
Divide the batter in half and cook 2 batches in your 12″ x 8″ pan… since it’s essentially half the size of the pan I recommended.
Rebecca says
Delicious and easy to throw together. I also have used unsweetened vanilla almond milk, when I have it on hand.
Jessica says
That’s what I use now too Rebecca!
Amy says
Love these- so easy and delicious! I added oats this time- can’t wait to see how they come out!
Alison says
We love adding different ingredients to ours too! Hope you enjoyed them!
Rachael says
I actually used 1 c all purpose flour, 1/2 c WW flour & 1/4 c gluten free flour, because I was trying to use stuff up. Added vanilla because I just love vanilla.
Loved this recipe. Great way to use up a bunch of very ripe bananas!!!
Alison says
That is perfect Rachael! I’m glad it turned out great and that you could use up your ingredients!
Sarah says
Made this recipe a few times since my partner loves them. Soft and moist, just delicious
Alison says
I’m so happy you both enjoy this recipe Sarah!
Mandy says
So simple and so delicious!!! Super moist!! Bars were done in 15 min for me.
Kathy says
These are so good! Not to mention so easy to make. I’ve made them a couple of times and I’m always asked for the recipe. Thank you!
Maria says
Curious on storage for these ? Assuming an airtight container on the counter for 4-5 Days?
They’re so good they probably won’t last that long lol.
Jessica says
We just keep them covered on the countertop- they’re good for 4-5 days, but they usually don’t even last 2 in our house, ha!
Laura F says
Hello! Can you substitute egg with a flax egg? Thanks!
Nellie says
I’ve never tried that with this recipe, but please let us know if you try it!
Leah says
What is the ratio you used to substitute whole wheat flour?
Jessica says
Well, that really depends on you. You can do half, or less, if you have pickier eaters. I don’t mind the minor changes in texture- and in this recipe I think it’s well hidden! But I know others don’t care for the slightly drier, denser texture whole wheat flour yields.
Linda says
I would like to ask a question – can I make these in a 13X9 pan? What do I need to change? temperature? Length of baking time?
Nicole says
You can bake this recipe in (2) 9×13 baking pans if desired for about the same baking time, no adjustments needed. you could also double the batch into one 9×13 baking dish but the baking time would need to be extended as the batter will be thicker. I am unsure of how much longer is necessary to bake them for but you can start by baking for the recommended time and then increasing by 5-10 minute intervals until a toothpick can be inserted and come out clean.
Rosie W says
Can you use melted butter in this recipe instead of oil?
Nicole says
Yes, melted butter can be used in place of cooking oil in most recipes. The results are often richer and more flavorful, so enjoy! 🙂
Bridge says
This is everything…
An absolute new all-time favourite.
Thank you so much for such a fabulous recipe.
I must add that I cook a lot of recipes from a lot of websites but I rarely review a recipe, however this recipe absolutely demands praise.
Alison says
This is high praise! Thank you so much Bridge!
Stephanie says
Had anyone tried with peanut butter also, and would I omit some oil in that case?! Thanks.
Nellie says
Yep, we’ve tried it and you can find the recipe here: https://butterwithasideofbread.com/peanut-butter-banana-bars/
Katie E says
Would you like some banana with your chocolate? WAY too sweet, even for my kids! Pass on this recipe.
Jessica says
Really? Interesting! Did you actually try it, or are you just looking at the ingredients and making a judgement? I’ve not heard this recipe was too sweet before, usually it’s not sweet enough for people. I’m genuinely curious!