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
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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!
Ashley Kimbrough says
These look delicious. I can’t wait to make them.
Jessica says
THanks Ashley!
Caryn says
I usually like to use my ripe bananas to make banana chocolate chip cookies, but these look like another delicious choice! Your options to ripen bananas were helpful too- I hadn’t even thought of that before! So now I can make this without having to wait for bananas to ripen!
Jessica says
Thanks so much Caryn! WE LOVE banana chocolate chip cookies too!
Dinna says
I like to use ripe bananas to make banana muffins!!
Jessica says
Thanks Dinna! YUM!!
Shannon Gray says
I like to use my ripe bananas by making banana muffins
Jessica says
THanks so much Shannon!
Loretta Cyr says
My favorite ripe banana recipe is banana pancakes–quick and easy 2 ingredient
Jessica says
Do you use the recipe with cottage cheese?? We love that one! Here’s another we love- https://butterwithasideofbread.com/the-biggest-loser-pancakes/
Audra says
This has become my grand children’s most requested thing for Gigi to make them! Absolutely cannot go wrong with cholate chips and bananas!! Thank you for this amazing recipe!!
Jessica says
Thanks so much Audra! I agree!
Nzubechi Chinelo says
This is so tantalizing
Jessica says
thank you!!
Sandra says
I made these this morning with my 4 year old granddaughter! They are delicious! The cinnamon gives it a fun flavor and makes the house smell fabulous! We definitely will make these again!
Jessica says
So glad to hear Sandra! Thank you!
Katie says
Can I make this in a 13×9, I don’t have anything larger such as the recommended 15×10.
I’m so excited to make these.
Nicole says
You can bake them in the 9×13 baking dish but the bars will be thicker and require a few extra minutes of baking time
Dorothy says
Is it 1-2/3 cup of banana already mashed?
Nicole says
Yes, bananas are measured already mashed, so you’ll mash the bananas and place them into the measuring cups to measure out 1 2/3 cups worth
Darlene says
Hi. I love all of your recipes! I haven’t made this one but when I have some ripe bananas, I will! Thank you, ladies. <3
Nicole says
Thanks so much. fun tip- you can ripen bananas faster by baking them in the oven or placing them in a brown paper bag. Then you wont have to wait so long to try these treats 🙂
Tara says
We just made these with gluten free flour (Bob’s Red Mill 1 to 1), they’re not even cooled yet and the first row is already gone. My family can’t stay away from them, they’re absolutely delicious, thanks for sharing!
Alison says
Love this! Thanks for sharing Tara!
Bre says
Can I use a glass Pyrex dish to make these?
Nicole says
Yes. Just keep an eye on the bars as they bake because the bake time may change as a result.
Shiloh says
I had 6 bunches of bananas to use up since our shopper thought I wanted 6 bunches…not 6 solo bananas :). I just made this and it is amazing. I used cinnamon chips instead of chocolate chips since I had an open bag of them, and also Truvia brown sugar instead of regular brown sugar. Everyone in my house loves them. Also, 18 minutes was exactly enough time for them to cook. To quote my husband, “these are dangerous to have around!” Awesome recipe, super easy, and delicious. Thanks so much!
Nicole says
Stories like that are why I fear adding fresh produce to my shopping orders haha, but I’m so glad you loved these! Cinnamon chips sound like a wonderful variation!
Tk says
What if I don’t have baking soda but have baking powder
Nicole says
According to Google, you’d need 3 times the amount of baking powder to replace the baking soda but the results would still be different so I’m not sure if it’s really worth the risk. If needed, you can freeze your bananas until you do have baking soda to use.
Deanna says
Just made this, I added some vanilla and shredded coconut and they’re amazing! Thanks for sharing the recipe 😀
Nicole says
Ah that sounds incredible! I love coconut.
Ally says
You don’t happen to live in PA do you?
Ally says
Sorry if that came out weird. It’s meant for Shiloh. I work at a grocery store and we had a customer complain about their order stating they wanted so many bananas (forget the exact number) and got a whole bunch of bunches instead. Maybe it just happens often with online orders! LOL
Shiloh says
I just came back to this recipe to make it again and saw you responded – I actually DO live in PA, right outside of Philadelphia. It was a Target order that gave me 6 bunches instead of 6 bananas! Hasn’t happened again since and I noticed they now sell bananas by item and not by pound when ordering online!
Amanda G says
These bars are my go-to when I have extra bananas!! Much easier to cut than bread. I’ve been making them since spring ‘20. I substitute cinnamon apple sauce for the oil ❤️
Nicole says
Thank you for being a loyal recipe lover 🙂 Your substitutions sound great too 😉
Sunshine98 says
I used some alternatives in this recipe like in the place of brown sugar, I used cane sugar and honey and for the flour, I used semolina and wheat flour with the usual flour. It turned out really well! Thankyou for this recipe.
Nicole says
Thank you for letting us know what worked for you 🙂
Tina says
These were a great hit!! My Family loved them. Will be making this again. Thank you for sharing these!!
Nicole says
so glad to hear that your family loves these bars!
Sri says
Just finished the last square of my first batch of these absolutely delicious banana squares. My family simply loved them, and the best part was that my sister who hates ripe bananas loved them the most! Used just one egg, swapped the oil with butter, used a little less sugar and sprinkled roasted peanut chips on top and they still turned out cakey and yum!!! Thanks so much for the recipe! Trying the spinach one next – my husband hates spinach!
Nicole says
oh that sounds delicious!
Laura says
I’ve tried lots of recipes to use up my frozen bananas but this one is BY FAR THE BEST! So moist and actually come out like bars. I used a 9×13 pan and that worked out fine. Thank you for a wonderful new recipe!
Nicole says
I’m glad that you liked this recipe!
Danielle Nelson says
These are SO GOOD!! I made mine in a 9×13 cake pan and they turned out great— probably just a little thicker! I also added some PB2 powder and oats on top for a little something extra. I also used oat milk because my husband is lactose intolerant and they are so moist and delicious I could eat the whole pan! Who needs banana bread anyway! Thank you for this recipe! 😊
Nicole says
Those all sound like great additions! Glad you liked it!