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!
Maria says
Nonstick spray was horrible. You need to use butter on parchment paper and then put flour. It comes out flawless.
Jessica says
Nonstick spray works just fine for this recipe!
kate says
How can you make them more dense please?
Jessica says
Maybe try leaving out the baking soda and reducing it to 1 egg? I’m worried they’ll be gummy in texture though…
Lori R says
I’m giving this a 4, even though I have not tried it YET ! I love the combination of Chocolate and banana (think frozen bananas dipped in chocolate !
Just wondering if anyone has put any nuts in their chocolate chip banana bars? I usually put black walnuts in my banana bread and it seems a bit odd (to me) not to put some kind of nuts in this.
Jessica says
Adding nuts sounds like a great idea! You can just leave a comment without rating it too, as you haven’t made it yet.
Katy says
I used a 9×13 Pyrex pan and 6 small/medium bananas. Cooked for an extra few mins and they are fantastic! Definitely cake-like texture. They go great with vanilla ice cream and next time I might try to figure out how to add a bit of peanut butter – recommendations for ingredient adjustments welcome!
Jessica says
Glad you liked them Katy! I’ve made several variations of this recipe over the years- peanut butter included! Check it out: https://butterwithasideofbread.com/?s=banana+bars
David Griggs says
Oh my, but this turned out so yummy. No trouble with sticking. No trouble with eating. I am a 53 YO semi-retired bald, fat, pharmacist just getting a feeling for baking…..and these were such a success.
You guys are amazing. I can hardly wait to try out the banana cream cookies……
No more banana bread with dying bananas, this is way better….I may even stock up with a few bunches just to let them liquify so I can make this again.
The only problem was voiced by my two dogs, Jack and Joe…..seems they feel shorted by not getting a sample……chocolate is a no no for pooches.
Despite multiple reassurances from them that it was a very low dose of chocolate, with no severe outcome, I am reserving the entire pan for me.
Once you make these, you won’t want to share with neighbors, friends, or kids…..this recipe will make you greedy.
Jessica says
LOL!! David your comment made me laugh. Sorry to your puppers… here’s something just for them: https://familycookierecipes.com/healthy-homemade-dog-cookies/
Glad you enjoyed the banana bars!!
CookieT says
I made the recipe as written and they came out dense and gummy. I liked them right out of the oven but now I’m grossed out.
Jessica says
Sounds like something didn’t go quite right- did you add the baking soda? Both eggs? Sounds like you missed the leavening.
Chrys says
Will try this today but was wondering if I could make it in muffin pan?
Jessica says
It doesn’t rise a ton, so if you make it in muffin tins, don’t expect a rounded top. I’d also decrease the baking time to about 11-12 minutes.
Teena Taje says
Absolutely delicious. Made them yesterday….will definitely keep this recipe as this is my go to sweet dessert now. My hubby can’t stop eating them lol
Kayla says
Just made these but I subscribed the cinnamon out with nutmeg. We have a friend who is allergic to cinnamon and I wanted him to be able to have some too. They turned out great!
Jessica says
I love the idea of using nutmeg!! So glad you liked them!!
Amber says
These are my favorite! I’ve made them twice in a week… I may have a problem 🙂
Nellie says
I think we have the same problem!😉
Emily says
Hi I am always looking for banana recipes and this sounds amazing. I’m a beginner baker and I was wondering what you think about adding oatmeal to the recipe for a little something extra? If you think it’s a good idea, how much would you suggest? Thank you!
Jessica says
I’ve not tried adding oats to this, but I’d say replace ½ cup flour with ⅔ cup quick cook oats. Let me know how it goes!!
Ashley says
These are dangerously delicious! Super moist, nicely balanced flavors, and great texture. My daughter’s favorite variation is subbing peanut butter chips for the chocolate. Such a great recipe!
Heather Glass says
I substituted cinnamon for vanilla, only had one egg so had to sub 1/4 applesauce….. baked in a Pyrex baking dish….. topped with butter cream frosting and refrigerated. I can’t stop eating it. It is getting me through my work week. But the family is sick of my weird deserts I’ve been getting wild lately 😂
Jessica says
LOL! So glad you made it something amazing Heather!
Susan says
Hello, I loved this recipe. I put 1 cup of brown sugar, added the cocoa, and put crushed walnuts along with the chocolate chips on top. Yes, it was more like a cake. So yummy
Jessica says
Sounds amazing susan!
Brianna B says
This a great recipe and I like it as is but texture is a little soft for me. I like to use 3 bananas instead of 5 and add a cup of rolled oats to add more differing textures. In addition to the chocolate chips, I like to top with fresh blueberries or raspberries if I have them.
Jessica says
Great ideas Brianna!
Tammy says
Silly question…
You said to drain the frozen bananas. Could I use the liquid from them instead of the milk? Do you think it would be too big of a change?
Jessica says
I find the liquid has almost an alcohol flavor to it, so I prefer to drain it.
Kathy says
I made the bars and they were delish! They were moist and flavorful. They were Like a yummy banana/ chocolate chip brownie or blondie. Very good. I will save this recipe and make often. My Grand kids will love them.
Jessica says
thanks Kathy!
David Molden says
Love love these!! Amazing and so easy to make
Jessica says
Glad to hear it David!! Thank you!
Renee says
Excellent recipe!! I was just wondering if anyone has made them in a 13×9 inch dish to make them thicker?
Jessica says
I’ve seen a couple comments where people have baked theirs in a 9×13- it should work just fine!
Renate says
Renee, thank you for asking the question regarding the size of the pan I was just going to ask this but decided to read the comments first.
Renee says
These bars are excellent!! The second time I made them I only had four bananas and they still turned out great!!
Jessica says
Oh I’m thrilled you like them Renee! This is one of my most-used recipes in our house and I have modified the recipe a zillion different ways- they always turn out great!
Aisha Ellis says
Hi
I don’t see the directions for the flour mixture, when to add it, etc.
thanks:
Jessica says
It’s all in the recipe card! “Add in dry ingredients and stir.” It’s a pretty simple recipe!
Carmela says
Can i ask po why my chocolate chip melted and did not look the same as that of your choco chip banana bars? I just cooked as you instructed… The chocolate toppings in your cooked banana bar doesnt look melted.. may i know what you did..
Jessica says
Did you cut them while they were still hot? That will make a difference! I use regular sized chocolate chips and when baked for 20 mins in an 11×17 pan, they don’t have the chance to fully melt. So double check your pan size too!