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
Notes
Nutrition
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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!
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!
Mendee says
Absolutely delicious! Thank you for the recipe my family loves them and so do I!
Nicole says
Has anyone tried with almond flour?
Dee says
I intend to make the recipe with dairy free chips as well as almond milk. Has anyone tried that in the recipe? It sounds very good and a good way to use up bananas too!
Jessica says
I make it with almond milk all the time Dee! Enjoy!
patty says
sounds really good, with the brown sugar, will be trying this one.
Jessica says
Thanks Patty!!
Melodie Freund says
I have not made these yet but they look delicious. I am definitely going to take them to Easter to have the extended family try them.
Jessica says
Great idea Melodie!
Michelle Madden says
I have made this recipe many times. My friends and family love it. I have added a table spoon of grandma’s Molasses and less sugar to the wet ingredients and the flavor is amazing. Great for party dessert.
Nicole says
That sounds wonderful! So glad you enjoy this recipe! 🙂
Pam Ferrell says
I plan on making it tomorrow. It sounds very easy, just my style! Sounds yummy!
Jessica says
Thanks so much Pam!
Becky says
I usually make banana muffins
Jessica says
Love banana muffins! Thanks Becky!
Tanna Thigpen says
These are a favorite of my family! I tried the recipe two years ago and have made it several times since then. I took 90 bars to put on our coffee bar at church, and there were only two left. They’re amazing! Thanks so much for posting this recipe!
Alison says
I love when that happens! Thanks so much Tanna!