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!
Karen says
Very moist & delicious! I added a few raisins as well.
Nicole says
Sounds delicious
Jenn says
My go to banana recipe!
Nicole says
We’re always happy to hear that! 🙂
Lisa M says
I loved these bars. I used vegetable oil and dark chocolate chips. I also made it in a 15 x 10 metal pan. It was perfectly done throughout in 20 minutes. They are more like cake then, say, a cookie bar in terms of texture. However that was not a negative, just an observation. My whole family loved them and it is a great way to use a bunch of bananas. I used 5 and measured- just to see- and it was more like 2 cups mashed.
Nicole says
Glad you liked them!
Theresa Walsh says
This was a great use of my frozen bananas. The bars were delicious and very moist. They were a hit with both me and my neighbors!
Nicole says
Aw yay!
Lori says
I made this using Applesauce in place of 2 of the bananas, Swerve Brown Sugar and Oat Flour in place of the white flour. My husband loved them!! I will definitely make them again.
Jessica says
Such great ideas!!
Lori says
I made them again today with frozen bananas but did not see the note about draining the excess liquid off. They looked pretty soupy so I added a bit more oat flour. They were pretty soft after18 minutes so I baked an additional 5 minutes. Still wasn’t pleased with it so I shut the oven off and left them in for another 5 minutes. After cooling COMPLETELY, very moist but VERY good!
Caitlin says
Easy and delicious!
Nicole says
Glad to hear it!
Catherine says
Delicious and such a robust recipe. I was in a mad hurry, forgot the milk, accidentally added baking powder and doubled the choc chips. Needed extra 10min in my oven but covered with foil for that part as suggested. It still worked out so can’t wait to make it properly! Love this recipe. So good to use bananas.
Jessica says
LOL, so glad it all worked out Catherine! This is one of those recipes I still make ALLLL the time, even a decade after I posted it. 😉
Debbi says
I added 1 cup of cooked oats. Delicious and easy recipe!
Nellie says
What a great idea! I’m going to have to try that next time…
Jackie says
Very easy directions and they turned out perfect. My only negative is that I can’t stop eating them. Making another batch for coworkers this morning. Thank you for sharing this recipe.
Jessica says
I should have warned you about this side effect!! 😉
Jai says
Just made them today. Baked for 22 mins and turned out perfectly. I added walnut, hemp hearts and chia seeds to the mixture and it turned great. Thank you for sharing this recipe. I will be using it again.
Jessica says
So glad you liked it!
Amanda Watkins says
Hello,
I made this recipe with the exact ingredients except I used 4 bananas. I baked it at 350 degrees for 15 minutes and noticed it was a little brown around the edges and the toothpick was clean. I submitted this for anyone who does not like the bars to be cooked so long that it is dark.
Jessica says
THanks Amanda!
Phylicia L. says
Made this recipe. Only thing I did differently was bake for 26 minutes and I used whole milk. They were delicious! I had to stop myself after eating 2 of them. Can’t wait for my little ones to try them in the morning.
Jessica says
So glad you liked them!!
Pamela C Sands says
I’ve read EVERY comment (wish people read them before commenting with the same thing already there multiple times) and saved this recipe with the ideas. I’m especially interested in using almond flour but unfortunately the reviewers don’t mention how much they used. My other observation is people need to read a recipe & a least a bunch of reviews as you are so clear with about bananas. You give the exact measurement but so many people ignored that information. Nice added info about ripening bananas.
Jessica says
THank you Pamela! I do hope you like them. This is a tremendously versatile recipe, I’ve changed it up so many times and it always turns out! I haven’t made them with almond flour though, dang it!
Sheila Dupuis says
I just made these squares and I used 4 bananas because when I
measured it came to 2 cups. And I baked 22 minutes and had
No dark edges or crusty. It did however turn out very cake like. I would make make this again.
Jessica says
Yes, they’re light like cake, as opposed to dense and brownie like. Glad you like them!
Mia says
Non-stick spray was horrible. I should’ve used butter everything stuck to the bottom.
Jessica says
What type of non stick spray did you use? What pan did you use? I’ve not ever heard of them sticking… and I’ve even accidently not sprayed my pan before. Sounds like something didn’t go quite right…
CC says
Excellent bars will definitely bake again super moist and yummy. I used half the amount of oil and applesauce for the rest. I used half the amount of chocolate chips.
Jessica says
So glad you liked them CC!
Sheila Dupuis says
I made these for church. People there loved them.
They turned out excellent. Moist like a car and not a bar. I
Used milk chocolate chips and baked for 22 minutes.
Jessica says
It’s like a cake bar, right?! Ha! Glad you like them!
Susan Whelan says
Delicious
Sheila says
I was wondering if I could add coconut in the batter or sprinkle on top.
Jessica says
I think both of those sound AMAZING. : )
Sally says
I made this and it turned out like a cake but super delicious!
Jessica says
Glad you liked them!
KC says
They taste good but the description is misleading. This recipe is literally cake, not bars so it was disappointing.
Jessica says
We consider them bars KC… sorry the name was disappointing to you.