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
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
Need more Ripe Banana Recipes?
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!
Mary-Anne V says
Just made this recipe today…turned out yummy and moist. Ended up only using 4 bananas in a half sheet cookie sheet and it took 20 minutes.
Jessica says
So glad you enjoyed it Mary-Anne!
Leslie Bennett says
I have made this many times!! A wonderful use for over ripe bananas!! Turns out moist and delicious every time!!!
Jessica says
So glad you enjoy the recipe Leslie!!
Faith says
I dont have cinnamon.. will it not taste the same?
Jessica says
It’ll be fine Faith!
Jessica says
I was looking for a recipe for 5 overripe bananas and found yours. So simple to make and delicious! My boys and their friends loved them!! Adding this to my baking rotation for sure!
Jessica says
Wonderful Jessica! I’m so glad you enjoyed them!
Sheena says
Mine was over 1” thick, I’ve tried twice but still very thick, i dont know what’s wrong but im pretty sure i followed everything in the recipe ????
Jessica says
What size of pan did you use? It’ll still be delicious- it just might take an additional 5 minutes or so to bake!
Sheena says
Yes it’s still delicious but im expecting of something like a bar not a bread, and my chocolate chips melted not like yours ????
Kathryn says
When taking them out of the freezer can I microwave them to defrost them? Would like to make them for my grandchildren ahead of time for when they come over unexpectedly and want a snack.
Jessica says
You can! They won’t need much time, depending on how many you are warming up. Use the defrost function too so you don’t melt the chocolate chips. 🙂
Karla says
Hi Jessica – So very glad I came across this recipe when searching to make something with very ripe bananas! I stuck with most of the original recipe but changes made were 1/2 all purpose flour-1/2 ww flour, used 2 fresh ripe bananas & 3 frozen (did not read about draining for the frozen or adding add’l flour which I would have done) and then I also added some chopped walnuts & chopped Craisins as I like nutty, fruity & chocolaty anything! I had to cook longer than suggested probably due to not as thick, but the bars are so very delicious!!! Thank you!
L.B. says
I was out of chocolate chips so I used 1/4cup chunky pb, 1/4 cup pb chips, 4 large ripe bananas, and skipped the cinnamon bc of that. They came out delicious! With my pan I got exactly 22 servings (1 per person) and they are a good size!
Shalene Schmidt says
I made these in a 9×13 pan and added pecans and shredded coconut. Absolutely delicious! Wonderful way to make use of overripe bananas. Added to my recipe app to make again in the future. Thanks!
Kellie says
YUUUMMMMMMY!
Shannon says
Hi!
Quick question…. when using coconut oil, do you melt and measure? Or measure and then melt before adding to the batter?
Thanks so much! Can’t wait to try these!
Jessica says
Both. Sometimes I melt the coconut oil and then measure it out. Or scoop some into a glass measuring cup and then microwave to melt, pouring any excess back into the container. 😉 It usually just depends on how much I have left in the container!
Jeanne says
I have been trying to get to the “print recipe” button on your website for at least 20 minutes now. I really wanted to try your recipe, but all of the pop-up ads you have on your website are making it impossible! In fact, just leaving this reply has taken me another 15 minutes! I understand the nature and necessity of the ads, as they are how you are compensated. However, I wonder how many people your recipes are even reaching, as as I am sure many are turned off by the inability to navigate your website? I would still really like to try this recipe and even though I know I have fast Internet service, I am just really struggling on your page because of all the pop-up ads (many of which are not even relevant to cooking). Please consider adjusting this issue for any future visitors. Thank you so much.
Jessica says
I don’t have pop-up ads on my site- it sounds like you have some type of malware infecting your computer, just FYI!
Ashley F says
The kids love these — they are perfect for breakfast or lunches!
Wilhelmina Wessel says
These bars look like an awesome snack!
Kristen says
I made these with substitutions (due to what I had) and it turned out great. My subs were: only 2 bananas, while wheat pastry flour, unsweetened almond milk and I melted the coconut oil. I used a silicone 9×13 without cooking spray and baked it for 20 minutes. My picky son, who can always figure out a healthy tweak, loved it. Thank you!
Jessica says
I’m so glad you liked it Kristen! I love your substitutions!
COLLEEN ROTH says
I made these and added a little drizzle of powdered sugar, water, vanilla glaze after they cooled. My husband loved them! This recipe is a keeper! Thank you for sharing!
Jessica says
you’re very welcome!!
Tasha says
Ive made these this evening, they’re great. Do they need to be refrigerated?
Jessica says
Nope, no need to refrigerate!
Jamie says
Do you store in the fridge or just on counter?
Jessica says
I just store them on the countertop!
Ashley Hoober says
So fabulous! been eating these as breakfast lately, is that bad? haha
Nellie says
Ashley – I hope it’s not bad because I do the same exact thing! My kids all eat them for breakfast too – I figure they are actually pretty healthy so it’s totally acceptable!
Kaesey says
I made these and they were easy and delicious. I’m about to make the double chocolate banana bars and I’m sure they will be even better!
Alison says
Kaesey, Thank you! I’m so glad you enjoyed them! I hope you enjoyed the Double Chocolate ones just as much!