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!
Stacie says
AWESOME!!!!
Sara says
These were spectacular! We have always used frozen bananas with the liquor for flavor so I didn’t read the bit about using one less or draining them until I had it mixed, so I threw in an extra few tablespoons of flour with the five undrained thawed bananas and chunked up some milk chocolate I had. They were so moist and the flavor was fantastic. I baked them in a cookie sheet and we had the best chocolate chunk banana bars for breakfast. I’ve never tasted anything like it and even my 5 yr old son who is in love with my peanut butter bars and super picky said he liked these way better. So don’t be afraid to use all 5 frozen bananas and don’t worry about draining them, just throw in about an extra 1/4 cup flour and you’re off to the races!
Jessica says
So glad you enjoyed them Sara!
Audrey says
Can add unthaw from frozen bananas would work not ripe bananas
Jessica says
You can use fresh or frozen (thawed) bananas!
Diana says
Just out of the oven Used drained frozen ban, only had reg c.c. grated them for the top.will freeze and send them to my college G.S Cut a small piece to sample—taste great warm–might take a bigger piece with a glass of milk!!
Sara says
This recipe sounds yummy! I am going to try it right now, can’t wait!!
Though do you think it would taste as good if i subtitute the brown sugr with honey? I am trying to limit my sugar intake so was wondering. Let me know what you think
Jessica says
Hi Sara! So what I’d do to substitute honey for the brown sugar is to add 1/3 cup honey and increase the flour by a 2-3 TBSP. 🙂 Let me know how it goes- that sounds good!
Jena says
Would love to try this but add peanut butter. I’m a little obsessed with peanut butter and banana combos and the mini chocolate chips in this would just be amazing to me. Has anyone tried peanut butter?
Nellie says
Great minds think alike! We thought the same thing and the results were delicious! You can find the PB version of this recipe here: https://butterwithasideofbread.com/peanut-butter-banana-bars/
Sandra Holt says
Would I be able to add 1/4 c of unsweetened cocoa powder without any other modifications?
Jessica says
Yes! I’ve done this and it’s wonderful. I actually even blended 2 cups of baby spinach and added it to it- no one could tell! 😉
Janet Sunderland says
When I visit my kids (grown), they always want banana bread. However, on this last trip, no one had bread pans and I wasn’t going to buy any. Found your recipe and it was a hit. And kids said they liked it better than banana bread! (it’s also easier!) So Yay for you and for me!!
Jessica says
My thoughts exactly Janet- easier and better! I’m SO glad you enjoyed them!
TT says
Just wondering if you ever tried almond flour or coconut flour. Also in lieu of the butter can I put applesauce like I typically do with other baked goods?
Jessica says
Hello! I’ve not tried it with almond or coconut flour, but I have done just about every other variation and it works out really well! All whole wheat flour works beautifully, so I imagine almond flour would work well too. Yep, you can sub applesauce and you can also add in 1 cup of finely chopped spinach if you’d like! This recipe is really, really versatile!
Connie Collins says
I made these today. They turned out to be about 3/8 inch thick! I was going to send them with my husband to share at coffee. But, am embarrassed by how thin they are! I double checked my ingredients and everything was correct. Anyone else noticed this?
Jessica says
They are thin, but I’d say mine turn out just under 1″ thick or so. Sounds like something didn’t go quite right for you, dang it! Did you use a mixer? Did you use frozen bananas?
roxy says
I never leave comments but after making these bars I had to. Personally find it hard to find healthy baking treats without being over the top and sacrificing flavor and this was neither. The only thing I did different was sprinkle the top with walnuts. Really enjoyed it….Thank you for the recipe!
Robin says
I was looking for a recipe to get rid of my overripe bananas. Everyone who has tasted these has loved them! I brought them to work and they are disappearing quickly. I left out the chocolate chips only because I didn’t have any. I subbed a few chopped pecans instead. These bars are so moist. This recipe is a keeper. Thank you!
Jessica says
I’m so glad everyone is enjoying them Robin! Adding pecans is a great idea- I’m going to try that!
Glory says
Delicious! So moist and tasty. Added to my top 20 recipe card box. Definitely a go-to. One bowl, one pan, and less than an hour start to finish? Complete win.
Jessica says
I’m SO glad to hear you enjoyed the recipe Glory! It’s one of our all-time favorites too! 🙂
Glory says
Also, I didn’t have the right size pan so I used a 9×13 and baked it for 30m. Perfect!!
Laurel Whitaker says
I’ve been making a few different banana bread recipes for about 2 decades, and these bars are going to be my new go-to! So good! I used coconut oil, too. So easy – and because they’re portable, they are great for quick breakfast or snacks. I freeze my over-ripened bananas, thaw them at room temperature or in the microwave.
Jessica says
Thank you so much Laurel! I’m SO glad you enjoy them. YES! I hardly make banana bread anymore- I just make these!
Chris says
I’ve tried so many banana recipes like cookies and muffins and at most found them tolerable, but most often unpleasant. I was prepared for yet another disappointing recipe, but I didn’t want to give up on finding a way to use up five blackened bananas, so with great trepidation, I steeled myself to taste them. I noticed right away as I took a piece that it had that spongy texture I always disliked before in banana baked goods…so, here we go…WOW! I really liked these bars! I could actually feel happy contentment spreading in my brain! I’m having a hard time processing how much I liked this after all these years of being turned off by banana baked goods.
What a surprise! As others have said, its simplicity and great flavor make this a winner, and it does beat even the best banana bread. Will definitely make again! Thank you for sharing your tried-and-true recipe. You have another convert!
Jessica says
Welcome to the club, Chris! 😉 I’m so glad you enjoyed them!
Liz says
Chocolate chips + bananas is one of my favorite combinations! This is such a great recipe! Thanks for sharing!
April says
I love these! They’re such a great alternative to banana bread (which is soooo over done) and they make a great afternoon snack for the kids!
Patricia Haught says
Can you post nutrition
Vivien says
how long should I bake it for a 8×8 square pan?
1 3/4 cups flour is 210g ? 3/4 cups sugar is 150g?