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!
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.
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!